Heavenly White Chocolate Raspberry Cake 

Ingredients:

1 ½ cups flour
1 ½ tablespoons baking powder
¼ teaspoon salt
½ cup unsalted, fine salt
1 cup granulated sugar
2 tablespoons
1 tablespoon spoon vanilla
½ cup milk
1 cup fresh raspberries
1 cup melted white chocolate (for icing and cake)

Directions:

Preheat the oven to 350°F. Grease and flour a 9×5 pan.
In a medium bowl, combine flour, baking powder and salt.
Beat the butter and sugar in a large bowl until light and fluffy. Add the eggs one by one and beat well after each addition. Stir in vanilla extract.
Add the flour mixture separately to the milk butter mixture, starting and ending with the flour mixture. Mix until combined.
Carefully add the raspberries and half the melted white chocolate.
Pour the batter into the prepared pan and smooth the surface.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out.
Leave the cake to cool in the tin for 10 minutes, then remove from the tin and let it cool completely on a wire rack.
Once the cake has cooled, drizzle the remaining melted white chocolate over it and decorate with more fresh fruit if desired.
Preparation time: 15 minutes Cooking time: 60-70 minutes Total time: 75-85 minutes
Kcal: 320 kcal Servings: 8