Raspberry White Chocolate Cake | Peaceful Baking Therapy | Slow Living

מצרכים

• ▢ 110g Unsalted Butter, softened
• ▢ 30g Oil
• ▢ 180g Caster Sugar
• ▢ 3 Eggs, room temperature
• ▢ 180g Buttermilk, room temperature
• ▢ 40g Vegetable Oil
• ▢ 10ml Vanilla Extract
• ▢ 310g Plain Flour
• ▢ 1g Salt
• ▢ 10g Baking Powder
• ▢ 250g Fresh or Frozen Raspberries
• ▢ 70g to100g Caster Sugar depending on the tartness of the Raspberry
• ▢ 15g Lemon Juice

אופן ההכנה

1. Preheat the oven to 165°C (329°F). Line two 8-inch cake pans with parchment paper.
2. Ensure all ingredients are at room temperature before starting.
3. Combine the softened butter with the sugar, oil, vanilla and cream until light, pale, and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
5. Add the buttermilk and vegetable oil to the cake batter.
6. Sift together the plain flour, baking powder, and salt and gently fold using spatula. Do not overmix.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for 30–40 minutes or until the tops are lightly golden and a skewer inserted into the centre comes out clean.
9. Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
10. HOMEMADE RASPBERRY JAM
11. Combine raspberries, sugar, and lemon juice in a saucepan.
12. Cook over medium heat, stirring occasionally.
13. As the ra