I have a slight fondness for any recipe that combines raspberries and white chocolate and particularly when it comes to creating desserts. Raspberries are always in season around my birthday so I naturally incorporate them into my annual birthday creation.
Rhubarb is most commonly found when it comes to dessert time hiding under a thick crumble or pastry layer in a tart. I love roasting rhubarb and this is where the idea for adding some rhubarb to this recipe came from. It is also in season all summer long so a perfect companion for the raspberries.
I should probably rename this cake ‘The Birthday Cake’ instead as I’ve made it three times in the last month for three different birthdays! Every time, I perfected this glorious cake recipe a little more until it’s finally ready to be shared with you all!!
If you are not too fond of rhubarb I would urge you to still try out this recipe as the other flavours don’t allow the rhubarb to overpower the cake. Otherwise, replace the rhubarb with extra raspberries, any other type of berry or raw apple, plum or peach chunks.
- 115g butter, softened
- 70g caster sugar
- 100g soft brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 115g plain white flour
- 3/4 tsp baking powder
- 2 tbsp milk
- 60g rhubarb, chopped into bite sized chunks
- 90g raspberries
- zest of 1/2 lemon
- 50g white chocolate, chopped into chunks
- 85g cream cheese
- 50g butter, softened
- 100g icing sugar
- 2 tbsp fresh lemon juice
- 200g raspberries
- 2 tbsp fresh lemon juice
- 80g caster sugar or 2 tbsp honey/maple syrup
- 50ml water
- Preheat an oven to 200°C/180°C fan/400°F, grease the sides and base of a 9 or 10 inch round cake or springform cheesecake tin. Line the base of the tin with parchment.
- Place the butter and sugar in a large mixing bowl and beat together until light and fluffy with a handheld or stand electric mixer.
- Whisk the eggs and vanilla together and slowly add to the cake batter while you continue to beat with the mixer.
- Sieve the flour and baking powder together and gradually fold into the batter by hand. Start with a third of the flour, then one tablespoon of milk, followed by another third of the flour, the second tablespoon of milk and finally the last third of the flour to get a really smooth cake batter.
- Add the rhubarb, raspberries, lemon zest and white chocolate and stir together.
- Pour the batter into the prepared cake tin and bake in the oven for 25-30 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool for 10 minutes in the tin. Carefully ease out from the tin and allow to fully cool on a wire rack.
- For the icing: beat the cream cheese and butter together until smooth with a handheld or stand electric mixer. Sieve the icing sugar and gradually add to the mix continuing to beat until well combined. Finally stir through the lemon juice.
- For the raspberry coulis: place all the ingredients in a small saucepan and bring to a boil. Once boiling, return to a simmer and continue to cook for 15-20 minutes until a thick sauce is created. Allow to cool off the heat and store in the fridge for up to 1 month.
- To assemble: place the cake on a flat plate or serving dish. Spread half the coulis over the top of the cake followed by the icing. Drizzle more of the coulis on top. You can add some fresh raspberries or chopped up pieces of my roast rhubarb recipe on top if you like too.
- The cake will keep fresh in the fridge for at least 3 days.