Nigella Raspberry And White Chocolate Cake
Discover the elegance of Nigella Lawson's Raspberry and White Chocolate Cake, a delightful dessert that marries the tartness of raspberries with the creamy sweetness of white chocolate. This recipe, featured in Nigella Lawson's revered cookbook "How To Eat," offers a unique twist on traditional cake recipes, incorporating rich, bittersweet chocolate and fresh raspberries for a luxurious flavor profile.
Ingredients for the Raspberry and White Chocolate Cake
- For the Cake: Utilize 500 grams of unsalted butter, 500 grams of caster sugar, and 9 large eggs to create a rich and fluffy base. The addition of 500 grams of self-raising flour ensures a perfect rise, while 300 grams of fresh raspberries and 150 grams of white chocolate chips add bursts of flavor and texture.
- For the Buttercream: Whip together 350 grams of unsalted butter with 700 grams of icing sugar for a smooth, sweet frosting. Melting 175 grams of white chocolate and incorporating it into the mixture adds a decadent touch, with a bit of milk to achieve the desired consistency.
- Filling and Decoration: Enhance the layers with 100 grams of raspberry jam, use fresh raspberries for topping, and garnish with freeze-dried raspberries and white chocolate curls for an elegant finish.
Preparation Instructions
- Baking the Cake: Start by preheating your oven and preparing your cake tins. Cream together the butter and sugar, then incorporate the eggs and vanilla extract for a smooth mixture. Gradually mix in the flour, then gently fold in the raspberries and chocolate chips. Distribute the batter evenly among the cake tins and bake until golden and set.
- Creating the Buttercream: Beat the butter until fluffy before slowly adding the icing sugar and milk. Once smooth, blend in the melted white chocolate.
- Assembling the Cake: Once the cakes are cooled, layer them with the white chocolate buttercream and raspberry jam, creating a rich and tantalizing filling. Finish with a final layer of buttercream and decorate with fresh and freeze-dried raspberries, along with white chocolate curls for a visually stunning presentation.
Storage and Reheating
This cake is best enjoyed fresh but can be stored in an airtight container in a cool place for up to 3 days. The delicate nature of the fresh raspberries and buttercream frosting makes freezing not recommended for optimal taste and texture.
Nutritional Information
Each serving is rich in flavors and textures, with a significant calorie count due to the butter, sugar, and chocolate components. For detailed nutritional breakdowns, consider the ingredients individually, focusing on the high content of fats from the butter and sugars from the frosting and cake itself.
Frequently Asked Questions
Can I use frozen raspberries? It's best to use fresh raspberries for the cake to prevent excess moisture, which can affect the cake's texture.
Can I make this cake gluten-free? Yes, substitute the self-raising flour with a gluten-free alternative and add baking powder if needed to ensure proper rise.
How can I ensure my buttercream is smooth? Ensure the butter is at room temperature and sift your icing sugar to prevent lumps for a perfectly smooth buttercream.
This Raspberry and White Chocolate Cake recipe from Nigella Lawson is a testament to her culinary prowess, offering a perfect balance of flavors and textures that will delight any dessert lover. For more details on the recipe, visit Nigella Lawson's official recipe page.