I love pound cakes – making it is so easy and it’s my favorite treat next to my coffee cup in the morning. This raspberry cake combines raspberries, almond and white chocolate chips and is just great and quick.
Raspberry Cake with White Chocolate Chips and Almonds
Servings 2 25 cm long loaf cake pans
For the cake:
- 150 grams (3/4 cup) soft butter
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 4 large eggs
- 200 ml. (1 cup) sour cream
- 140 grams (1 cup) all-purpose flour
- 75 grams (3/4 cup) almond meal
- 1 tsp. baking powder
- 50 grams white chocolate chips
- 150 grams fresh or frozen raspberry
- Icing sugar for serving
Preheat oven to 170c degrees.
In a bowl of a mixer with a paddle-attachment put butter, sugar, vanilla and salt and whip until mixture is creamy and very soft.
Scrape the sides of the bowl with a spatula and add the eggs one at a time, while mixing between additions
Add sour cream and continue to blend until it is assimilated into the mixture.
Add flour, almond meal and baking powder and continue to blend until incorporated.
Add chocolate chips and raspberries and until dispersed evenly in the batter.
Transfer the batter into 2 greased loaf pans and level the top.
Bake for about 30-40 minutes or until golden brown and a toothpick inserted in the center of the cakes comes out with moist crumbs.
Cool completely before serving.
Sprinkle with icing sugar and serve.
- You can use any other kind of berries instead of raspberries, such as cherries, strawberries, blueberries or currants.
- Instead of white chocolate chips you can use finely chopped white chocolate. If using frozen berries do not defrost them.
- Keep the cake in a closed container in the refrigerator for up to 5 days, but serve at room temperature.