White chocolate and raspberry cake

No rambling, no proselytising, just a fab new recipe, of which I am extremely proud.

120g sugar

2 eggs, separated

1/2 tsp vanilla paste

120g rice flour

100g white chocolate, melted and cooled

120g stracciatella yogurt, you can get big tubs of this in Lidl 

120g raspberries

Pre heat the oven to 180ºC

Whisk the egg yolks, sugar and vanilla extract until very pale.

Add the yogurt (use plain, vanilla, lemon or coconut if you can't get/don't like stracciatella)

Whisk thoroughly.

Add the cooled, melted chocolate and whisk again - it will feel a little stiffer now as the chocolate cools.
Whisk the egg whites until they form peaks.

Fold the rice flour and the whisked egg whites into the chocolate batter.

Pour into a greased 10" prospector pan or one of our new cake tins

Arrange the raspberries in concentric circles on top of the batter..... or if you are feeling anarchic, just scatter them where they fall!

Bake for 30 minutes until golden and a skewer comes out clean.

Leave to cool, then turn out of the pan.

Serve just warm either on its own or with creme fraiche, Greek yogurt, clotted cream or raspberry sorbet/ raspberry ripple ice cream.

© Netherton Foundry 2017

www.netherton-foundry.co.uk