White Chocolate, Raspberry & Lime Cake

Bake our delicious, fresh flavoured cake while the last of this summer’s raspberries are still in season…….

  • 175g self raising flour
  • 25g ground almonds
  • 150g caster sugar
  • 150g butter or margarine, at room temperature
  • 3 medium free-range eggs, beaten lightly
  • zest & juice of one lime
  • 100g white chocolate chunks
  • 150g raspberries
For the topping:
  • 25g cream cheese
  • 25g butter at room temperature
  • 250g icing sugar
  • zest & juice of one lime
  • white chocolate curls to decorate (optional)

Follow these steps

  • Line a 28cm x 18cm cake tin with baking parchment. Pre-heat the oven to 170degC
  • Cream together the butter or margarine, sugar and lime zest & juice until light and fluffy. Add in the egg with a little of the flour to avoid the mixture separating. Add in the rest of the flour and mix through evenly.
  • Fold in the ground almonds, white chocolate chunks and raspberries. Spoon the mixture evenly into the prepared tin and bake for around 35-40 minutes, or until golden brown and slightly springy to touch.
  • Leave the cake to cool a little before removing from the tin and leaving to cool completely.
  • Make the topping by beating together the cream cheese, butter, icing sugar and lime juice. Spread evenly over the cooled cake and scatter over the grated lime zest. Finish with white chocolate curls (optional)
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