White Chocolate, Lime and Raspberry Cake with Yogurt Popcorn Topping
Author: Jenny Paulin
Recipe type: dessert
Cook time:
Total time:
Serves: 12
- 200g butter
- 100g white chocolate
- 150g caster sugar
- 4 eggs
- 200g self raising flour
- zest and juice of ½ lime
- 1-2 handfuls of fresh raspberries
- *Topping*
- 200g white chocolate
- Butterkist yogurt coated popcorn
- fresh raspberries
- lime zest
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line an 8inch loose bottomed cake tin
- Place the butter and white chocolate into a saucepan and slowly melt on the hob, taking care not to let it burn
- Remove from the heat and leave to cool for 5 minutes
- Meanwhile, beat the eggs and caster sugar together for a few minutes to make them light and airy
- add the lime juice and zest and beat again
- add the melted butter and chocolate mixture and the flour and beat well
- carefully fold in the raspberries
- pour into your prepared tin
- bake in the oven for approx 40 ish minutes give or take. basically, until it is risen and cooked right through
- leave to cool completely before removing form the tin
- melt the white chocolate and pour over your now cold cake
- decorate with the popcorn, raspberries and grated lime zest
- enjoy x
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/07/white-chocolate-lime-raspberry-cake-yogurt-popcorn-topping.html
3.5.3208