White Chocolate Raspberry Crumble Cake
A raspberry and white chocolate layer sandwiched between a sponge base and crumble topping.
- 160g Unsalted Butter
- 180g Caster Sugar
- 5 Eggs
- 400g Plain Flour
- 2 tsp Baking Powder
- 3-4 tbsp Breadcrumbs
- 750g Raspberries
- 200g Chopped White Chocolate
- 125g Unsalted Butter
- 125g Plain Flour
- 75g Ground Almonds
- 100g Caster Sugar
This white chocolate raspberry crumble cake is the final recipe in my March chocolate series. If you’re feeling a bit ‘chocolated out’ this is a great recipe to make. The white chocolate makes a nice change from milk or dark and it’s mixed into the raspberry layer which balances out the tartness.
The raspberry and white chocolate layer is sandwiched between a sponge base and crumble topping. I used a large, deep baking tray and it almost overflowed. Make sure to use the largest baking tray you can get your hands on.
If you like this cake you’re sure to like my fruit crumble bars. They’re just like this but in portable, biscuity form.
Preheat the oven to 220/200ºc and grease a large, deep baking tin. Combine the butter, sugar eggs, flour and baking powder to make a batter and spread evenly into the baking tin.
Sprinkle with breadcrumbs. Mix the raspberries and chopped white chocolate and spread on top of the breadcrumbs.
For the crumble cut together the butter, flour, almonds and sugar until they resemble breadcrumbs and scatter evenly over the cake. Bake for 50 minutes. Cover with foil if the cake browns too quickly. Cut into slices and serve warm or cooled.