Buttery cake drizzled with decadent white chocolate ganache. Beware.
125 grams raspberries, to decorate
250 grams unsalted butter, softened, plus extra melted, for greasing
1 1/2 cups caster sugar
6 large eggs, separated
1 1/2 cups natural yoghurt
finely grated zest of 2 lemons
3 cups self-raising flour, plus extra for dusting
2 teaspoons baking powder
250 grams raspberries
125 grams raspberries
1/2 cup caster sugar
4 large egg yolks
1 lemon, zest finely grated & juiced
75g unsalted butter, diced
White chocolate ganache
250 grams white chocolate melts
125ml thickening cream
Preheat oven to 180°C. Heavily grease a 23cm (base measurement) bundt pan with melted butter. Dust generously with flour to coat. Tap out excess flour.
- Cream butter and sugar together in a medium bowl using an electric mixer, until pale. Add the egg yolks, one at a time, beating between each addition.
- Add yoghurt and lemon zest and beat to combine. Sift in the flour and baking powder and mix to combine. In a separate bowl, whisk egg whites and salt together using an electric mixer, until stiff peaks form.
- Add a large spoonful of whites to the batter and stir to combine and loosen mixture. Fold through the remaining whites. Stir through raspberries.
- Pour into the prepared pan. Tap firmly on the bench a few times to remove any large air bubbles.
- Bake for 40–45 minutes, until cake springs back when gently pressed and toothpick comes out clean. Leave in pan for 10 minutes, to cool slightly. Turn out onto a cooling rack, to cool completely.
- Puree raspberries in a food processor, until smooth. Combine raspberry puree, sugar, egg yolks, lemon zest and juice in a medium saucepan. Cook over low heat, stirring continuously, until mixture thickens and comes to simmer.
- Remove from heat and stir in butter until melted and combined. Strain through a fine mesh sieve into a small bowl. Cover surface with a piece of baking paper. Refrigerate until required.
- Bring the cream to the boil in a small saucepan over medium heat. Place the chocolate in a small bowl, pour over the hot cream and set aside for 5 minutes, until melted. Stir until smooth and glossy. Cover surface with a piece of cling film. Refrigerate stirring occasionally, for 15 minutes, or until thick but still pourable.
- Once cake is cooled, pour ganache over the top allowing it to drip down the sides. Top with fresh raspberries an edible flowers, to decorate.
- Set aside for 10 minutes, to set slightly. Slice and serve with raspberry curd.