I write this post with mixed feelings. On one hand raspberry and white chocolate is one of my favourite flavour combos, rivalling the great chocolate orange. On the other, these cakes are a little flat. Literally.
Whenever I add fresh fruit to my cakes they taste amazing but the rise is a little disappointing. I think the fruit unstabalises the mixture and I get a flat or slightly sunken top. These cakes are a classic example. I added some raspberries and white chocolate chunks to disguise the flat tops and they were a big hit at our mum's coffee morning last Friday. I don't think anyone cared about the rise as they tasted so good, but it still niggles at me.
Looking online an extra egg in the mix may help stabilise the raspberries in the cake. I guess I should make another batch, purely for research purposes of course...
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Mum. Wife. Artist. Baker.