8 Serves
70 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
154 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
304 mg / 4,700 mgSodium
356 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
45 g / 50 gSaturated Fat
6 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 gIn a large mixing bowl, whisk together the white flour, baking powder, and a pinch of salt.
In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand mixer.
Beat the eggs into the butter mixture one at a time, then stir in the vanilla extract and melted white chocolate.
Gradually fold the dry flour mixture into the wet ingredients, then gently fold in the fresh raspberries.
Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
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