I realized the other day that I’ve never posted a recipe that features raspberries. I thought that was odd, and since berries are everywhere right now, it’s time to fix that. This is my kind of voluptuous breakfast cake, thick and puffy , filled with raspberries cooked down to a barely jammy state, topped with a macadamia and white chocolate crumb.
It’s inspired by a British cake that uses rhubarb instead of berries. I was drawn in by the macadamia and white chocolate topping. You don’t really taste the white chocolate, it just gives a certain sweetness and creaminess to the crumble. The overall cake is not too sweet, and definitely in the coffee cake arena.
This makes a large cake, so make it for a crowd, or freeze some for later. I adapted the recipe from Waitrose.
Raspberry White Chocolate Macadamia Cake
serves 10
oven to 350F
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cardamom
1/2 cup sugar
6 Tbsp unsalted butter, cut in pieces
2 large eggs
2/3 cup Greek yogurt
1 tsp vanilla extract
1 lb fresh raspberries (3 packages)
crumb topping:
1/2 cup flour
2 Tbsp butter
2 Tbsp sugar
heaping 1/2 cup macadamias, rough chopped
3 or 4 oz white chocolate, cut in chunks
- Sift the first 5 ingredients together. Rub in the butter with your fingers until the mixture has the texture of coarse crumbs.
- Mix the eggs with the yogurt and vanilla and beat until smooth. Add to the dry ingredients and mix well.
- Spread out the dough evenly into a buttered 8×10 baking pan. You can line it with parchment if you like.
- Top with raspberries.
- Mix the topping by rubbing the sugar, flour and butter together with fingers until crumbly. Add the nuts and chocolate. Sprinkle evenly over the raspberries.
- Bake for 40 to 45 minutes until a toothpick comes out clean.
- Cool slightly before cutting.
One year ago today—