colazione / breakfast recipes

raspberry cake

August 25, 2015

i always like to give a little something back to someone who’s done something nice for me recently. the first thing that always comes to mind is to bake something, which is how this cake came to life. i was originally going to make a chocolate zucchini loaf like the one i made for the chic canuck that you can find here; but i had this pint of beautifully ripe raspberries in the fridge that really, really wanted to be used with a stick of butter and cup of sugar instead of on top of some boring frozen yogurt.

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this cake turned into a little experiment of sorts. i thought to myself, “okay, what goes well with raspberries” and so i threw in some coconut. and then i paced around for a bit chucked in some macadamia nuts for fun, just because i liked the sound of coconut and macadamia nuts that day. and then i was scouring around my cupboards, thinking i needed to make this cake just a bit more interesting, and said ah-haaa – white chocolate!

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maybe a guessing game isn’t the best way to come up with a gift for a friend, but in this case it thankfully worked.

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white chocolate, coconut, macadamia nut & raspberry cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 cup coconut milk
1/2 teaspoon vanilla extract
about 3/4 cup sweetened flaked coconut
about 3/4 cup salted macadamia nuts, chopped
about 6 squares white chocolate, chopped and melted
1 cup raspberries, fresh or frozen

preheat oven to 350 degrees. butter a 9-inch springform pan or pie pan.
whisk together flour, baking powder, and salt in a medium bowl.
beat the butter and sugar until pale and fluffy, about 3 minutes. add in egg, coconut milk, vanilla extract and mix until combined.
mix in the dry ingredients in 3 shifts. stir in the coconut and macadamia nuts then transfer batter to prepared pan.
heat the chocolate in the microwave in 25 second increments until fully melted, mixing well after each 25 seconds. drizzle the chocolate over the whole surface of the batter, and then use a knife to mix around (like what you would do to mix a marble cake).
arrange the raspberries on the top and gentle press into the batter.
bake cake for 45-50 minutes or until it is golden brown and firm to the touch. let cool in pan for 15 minutes. remove from pan and cool completely on a wire cooling rack.

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