Raspberry and Pistachio White Chocolate Cake; a dense, moist white chocolate cake with sweet pops of raspberries and the crunchy of pistachios. Perfect for doubling and stacking for a special occasion or a simple afternoon tea.
Well, I was here on the weekend….
Ah.. take me back!! At least I have cake to welcome me home… an easy, delicious, moist, dense white chocolate mud cake…
I felt kind of guilty having a weekend away after only being back at work for a week. I actually felt like I was kind of cheating.. cheating who, I don’t know but it was FABULOUS!
We ate (too much. Okay, I ate too much) we walked on the beach for hours (true story, my legs were a little sore… cancelled out the food, sort of) drank wine and watched the sun set over the waves. Did I mention that I loved my weekend?!
In true Hungarian style, I packed enough food to feed a whole town… and then still sampled the local food 😉
Everything was perfect- the cottage was bigger and nicer than our house- it was sunny, warm, raining and stormy. I know that sounds strange, but that is perfect for me – I love watching the waves rise as the dark clouds roll in.
What is better than finishing off a perfect weekend than with another day off and cake?? Raspberry and Pistachio White Chocolate Cake to be exact.
It also helps survive the ‘man flu’ that rolled in with clouds…. ah well, more cake for me 😉
What is your favourite combo to have with white chocolate? Leave me a comment below!
Oh and to make my day better, my Instagram has exploded… don’t forget to join me there! (@treat_yourself_sweeter)
- 310 grams white chocolate -broken into small pieces
- 200 grams butter
- 1 cup milk
- ¾ cup caster sugar
- 1 teaspoon vanilla bean paste
- 2 eggs, beaten
- ⅔ cup self raising flour
- 1 cup plain flour
- 1 cup frozen or fresh raspberries
- ½ cup pistachios (shelled and unsalted)
- Preheat an oven to 150 degrees Celsius fan forced and line a 9" or 10" cake tin with baking paper.
- In a saucepan, place the butter, sugar, milk and white chocolate. Leave on a low heat and stir occasionally to ensure it doesn't catch and burn. Continue until the chocolate and butter is melted and the sugar dissolved. Once melted, leave to cool for 20 -30 minutes.
- While waiting to cool, sift the flours into a large bowl, add the pistachios and make a well in the center to add the wet mixture.
- Once the white chocolate mixture has cooled, add the eggs and vanilla paste to it and mix well with electric beaters.
- Add the white chocolate mixture to the flour gradually (I suggest 2-3 sections) and fold the mixture between each addition. I use an electric mixer with a paddle on the lowest speed.
- Once the flour mixture and white chocolate mixtures are combined, add the raspberries and pistachios and very gently fold through the mixture.
- Place mixture into the tin (tap on the counter to release any air bubbles) and bake for approximately 1hr - 1 and a half hours- this will all depend on the size/shape of your tin (I use both round and square) Ensure that you keep an eye on the cake towards the end of baking time. I find baking times sometimes change depending on raspberries used.
- As all ovens are different, I suggest you keep an eye on the cake and turn the tin if needed. Test the cake to see if is ready by sticking a knife or skewer into the cake- if it comes out clean/almost clean, it is ready- if you cook it too long the cake will become dry. It will continue to cook and then firm up as it cools.
- The top of the cake will become golden, if you think it is becoming too golden for your liking cover the top with baking paper.
- Leave the cake to cool in the tin for at least 20-30 minutes and then turn onto a cooling rack. Dust with icing sugar (confectioners sugar) once cool and before serving. If desired, a buttercream icing also goes very well with this cake.
- Due to it's density, this cake stores well in an airtight container and can be made a day ahead.
And a couple more for the road…. ♥ is carrying your wet, dirty shoes for you ♥ 🙂