fresh fruit cake – Feasting Is Fun

Hello lovely readers, welcome to my blog, where each recipe I create is a feast and we have fun while cooking and baking. And today’s recipe is most definitely a feast, both for the eyes and tastebuds. Welcome to my Raspberry White Chocolate Loaf Cake. A vanilla flavoured cake, studded with ruby red raspberries and topped with a white chocolate drizzle. Finally, fresh and freeze dried raspberries are sprinkled on top, creating a delicious, dessert cake.

Fresh berry and vanilla sponge. — Raspberry White Chocolate Loaf Cake

Since I first thought up the idea for this cake I have wanted to bake it and share it with you. White chocolate and raspberries are a classic, flavour combination. While the vanilla flavoured chocolate melts into and flavours the cake, bursts of semi-tart, jammy raspberries create a flavour explosion in your mouth. And I get super excited every time those words “flavour explosion” are written in a sentence. Because, it means something must taste sensational. And this cake does!

Overhead image of a fresh berry sponge, decorated with raspberries. — Raspberry White Chocolate Loaf Cake

Lockdown Ingredients

Since we are currently in lockdown, here in the U.K. due to the Coronavirus, creating new recipes requires a whole new approach. As well as coming up with new recipe ideas, other things have to also be considered now. Currently, the most important aspect is ingredient availability. And even then, that can vary from region to region. So, with this recipe I have kept to ingredients that are generally either store cupboard staples, or are fairly easy to get hold of.

I always have a stash of berries in the freezer and a quick scout round supermarket websites showed good availability. Using frozen raspberries in this recipe may result in a longer bake time, however, they are much easier to mix into the cake batter without breaking up. And, although white chocolate is added to the batter, it melts into the cake while baking, enhancing the vanilla flavour. So don’t expect to find chunks of it in the finished cake!

Recipe: Raspberry White Chocolate Loaf Cake serves 8-10

For the cake:

225g/8oz Unsalted Butter – at room temperature.

225g/8oz Caster Sugar – regular sugar can be used see *note regarding mixing

1/4 tsp Salt – I use Maldon

2 tsp Vanilla Bean Paste – alternatively use vanilla bean extract

4 Large Free Range Eggs

275g/9.5oz Plain Flour – if using self raising flour leave out the additional baking powder

1 tsp Baking Powder

150g/5oz Frozen Raspberries – fresh raspberries can be used see ** note during baking times

100g/4oz White Chocolate cut into small chunks

For decorating the cake:

100g/4oz White Chocolate – cut into small chunks

2 tbsp Freeze Dried Raspberries – also known as GRIT available from Craic

also available from Waitrose – alternatively use some red or pink edible cake sprinkles

100g/4oz Fresh Raspberries

Making The Raspberry White Chocolate Cake Batter

Preheat the oven to 160C/140C fan, gas mark 3, 325F.

First of all, butter and line the base with baking parchment of a 2lb loaf tin – 24.5cm x 14.5cm x 7cm (10in x 6in x 3in).
Into a large bowl add the butter, sugar and salt.
Whisk or beat until the mixture is pale and creamy. *If using regular sugar whisk the mixture for longer to obtain the same creamy consistency.
Crack each of the four eggs into a jug and lightly beat with a fork to mix them. Pour the eggs into the bowl with the butter mixture.
Add the vanilla bean paste.
Sift the flour and baking powder into the same bowl.
Whisk all the ingredients together until smooth. Take care not to over mix, as this can cause the cake to become heavy.
Add the raspberries and chopped white chocolate into the bowl and fold into the cake batter. The cake batter will firm up due to the frozen raspberries, don’t worry!

Spoon the cake batter into the prepared loaf tin, pressing down with the spoon to ensure there are no air gaps, due to the colder, thicker, cake batter. Smooth the top of the cake using the back of a spoon.

Baking The Cake

Place the cake into the centre of a preheated oven and bake for 1 hour 30-45 minutes.
The cake is baked when a skewer inserted into the centre of the cake comes out clean. My cake took 1 hour 40 minutes to fully bake, initially I tested at 1 hour 30 minutes. Due to the variability of ovens and in this recipe, size of the frozen fruit and also size of loaf tin used to bake the cake, it seemed more appropriate to give a range, rather than specific bake time. **Also, if using fresh raspberries the baking time will be reduced to approximately 1 hour.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack.
Leave the cake to cool completely in the tin.
As soon as the cake is cooled it can be turned out of the tin. Run a palette knife between the cake and tin. Turn out the cake and carefully remove the baking parchment.

Decorating The Raspberry White Chocolate Loaf Cake

Place the cooled cake on to the plate or board used for serving.
Put the chopped white chocolate into a heatproof, microwaveable bowl. Zap on medium power for 20 second intervals, stirring between. As soon as the chocolate starts to melt continue stirring until fully liquid.
Either use a spoon or small piping bag to drizzle the melted chocolate over the cake.
While the chocolate is still unset sprinkle over the freeze dried raspberries.
Gently press fresh raspberries on to the chocolate, which acts as an edible glue and will hold them in place on top of the cake.
Finally, scatter fresh and freeze dried raspberries around the cake.
Place the cake somewhere cool to set. In warmer weather refrigerate.

The ultimate dessert cake!

As soon as the chocolate is set the cake is ready to serve.

However you serve this cake, with morning coffee, afternoon tea, after dinner as dessert, remember to share it. Because, it really is too good to keep to yourself and why miss an opportunity to make your family and neighbours smile!

Store in an airtight container in the fridge and eat within three days.

If you have enjoyed this recipe for Raspberry White Chocolate Loaf Cake you may also like these:

Raspberry Drizzle Loaf Cake

Rich Raspberry Chocolate Fudge Brownies

Iced Cherry Coconut Loaf Cake

So far, my experience of lockdown isn’t very different to my usual daily life. Because of chronic health conditions I rarely leave our house (see here). I do, however, have wonderful relationships with our neighbours. And seeing the smile on our next door neighbour’s face as I stood two metres away and watched her pick up the cake I’d left in her porch, lit me up inside. I always feel that sharing is a completely selfish activity, because the giver gets far more out of it than the receiver.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

After being approached by Maha Home to create a cake using the new Innovative Range by Mason Cash that they stock, I was beyond excited. I can remember every single adult female in our family owning the iconic, beige coloured, cane bowl by the same manufacturer. Yet with this new range I was in for a double treat (I’ll explain more later). I chose to create this gluten free Apricot White Chocolate Triple Sponge Cake.

FF Apricot White Chocolate Triple Sponge Cake — Apricot White Chocolate Triple Sponge Cake

As a result of my health issues, I rely heavily on the ability to order items online. Having had mixed results from the different companies I order from I have learned who I can trust to properly package and ship things within an acceptable time frame. With Maha Home I placed my order and it arrived the following day. Every item was securely wrapped, without there being an excess of packaging. Most importantly every single item, when unwrapped, was in perfect condition. Because of the careful packaging, lowest price match promise and prompt delivery I would happily order from them in future.

I will admit that it did take some time to complete the unwrapping!

I tested and used all of the items except the reamer and jar scraper while making the Apricot White Chocolate Triple Sponge Cake.

Note: please visit the Mason Cash website for specific care and use of items listed.

My Thoughts On The Innovative Kitchen Kit

Innovative Kitchen Mixing Bowl:

I love the size of this bowl and it is beautiful to look at. It’s wide enough to get my hands in, for making bread, pastry and crumble. Using the tilt feature allows for thorough mixing. Also I would use this as a serving bowl, for example my Creamy Garlic Lemon Chicken Pasta Salad. While the bowl itself isn’t too heavy, once ingredients are added I would struggle to be able to lift this and mix in the crook of my arm. Also this bowl would make a perfect new home/wedding/birthday present for a newbie or keen baker.

Innovative Kitchen Spoon Rest:

Possibly my favourite item! Although this may seem odd, as someone who frequently uses an electric whisk that always drips on to the worktop having this spoon rest is an absolute joy. Large enough to rest both beaters from my whisk, or the large solid spoon and the balloon whisk from the range, this has saved me a substantial amount of clean-up time.

Innovative Kitchen 1 Litre Measuring Jug

Absolutely the cutest item in the range. A really useful size jug with accurate measurements inside. For that reason it was particularly useful when creating the Apricot White Chocolate Triple Sponge Cake. Especially easy to use in the microwave and the colours match my kitchen perfectly.

Innovative Kitchen Whisk And Reamer

Such a comfortable balloon whisk to hold and use. I wasn’t sure at first how useful the reamer would be, however after making a batch of Homemade Chelsea Buns, with a lemon drizzle I found myself happily using both the reamer and whisk. Brilliant invention.

Innovative Kitchen Spatula

Fantastic large spatula at one end with a smaller spatula at the other end. Any worries I had about how comfortable it would be to hold were immediately dispelled on first use. Two for one usage, saving utensil room in the kitchen.

Innovative Kitchen Solid Spoon And Jar Scraper

A strong solid spoon that is comfortable to hold and use. I see a wooden spoon as one of THE most essential items in any kitchen, this spoon fits the bill and some! No longer do I have to sniff my range of wooden spoons when baking, to check for lingering curry/garlic smells. I now have a dedicated wooden spoon for baking, that also has a very handy jar scraper at the other end. Especially useful for honey and marmite, both particularly sticky and reluctant to leave the inside of a jar. Again double usage from one utensil.

Recipe: Apricot White Chocolate Triple Sponge Cake serves 10-12

For the cake sponges

225g + 112g/8oz + 4oz (337g/12oz) Unsalted Butter at room temperature – plus extra for greasing the cake tins

225g + 112g/8oz + 4oz (337g/12oz) Caster Sugar

1/4tsp + 1/8tsp Salt (3/8tsp)

2tsp + 1tsp Vanilla Extract (3tsp) – I use Nielsen-Massey

4 + 2 (6) Large Free Range Eggs

225g + 112g/8oz + 4oz (337g/12oz) Gluten Free Plain White Flour – I use Doves Farm alternatively use regular white wheat flour

2tsp + 1tsp Baking Powder (3tsp) – I use Waitrose as it is gluten free

Filling and decorating the cake

6tbsp Good Quality Apricot Conserve – I like Bonne Maman

2 x 240g (drained) Canned Apricot Halves

4 Fresh Apricots – if not in season there will be enough left to decorate from the canned apricots

For the white chocolate ganache

600g/1lb 5oz Good Quality White Chocolate

600ml/21fl oz Double (heavy) Cream

For the dark chocolate curls

109g/4oz Good Quality Dark Chocolate – minimum 70% Cocoa Solids

100g/4oz Unsalted Butter – cut into chunks

Method: preheat the oven to 180C/160C fan, 350F, gas mark 4

To make this Apricot White Chocolate Triple Sponge Cake

Note – you will need 3 x 20cm/8in round sandwich tins for this recipe. If, like me however, you only have 2, simply follow the first set of quantities given in the recipe. Make 2 cake sponges using the first quantity given in the recipe and bake. Once the cakes are turned out, wash up one sandwich tin and proceed to make the third cake using the second quantity given in the recipe. Alternatively if you have 3 cake tins make the cake batter using the full quality given (shown in brackets in bold), dividing the mixture equally between the three sandwich tins.

Making the triple sponge cakes

First of all grease with butter and line the sandwich tins with baking parchment.
Next crack the eggs into the jug and whisk to combine.
Add the butter, sugar and salt to the large bowl and whisk together until pale and creamy.
Pour the eggs into the large bowl and add the vanilla extract.

Sieve the flour and baking powder into the bowl.
Using a large wooden spoon mix the ingredients together until just combined. Over mixing when using wheat flour can lead to a heavy cake.
Divide the cake batter evenly between the sandwich tins, using the spatula to scrape the bowl clean. Ensuring nothing is wasted.
Smooth the top of the cakes with the spatula.

Place the cake tins into the centre and lower part of the preheated oven.
Bake the cakes for 25-30 minutes.
The cakes are baked when golden and they spring back from a light touch in the centre.
As soon as the cakes are baked remove from the oven.
Allow the cakes to cool in the tins for 15 minutes and then turn out on to a cooling rack.
Proceed with making the third sponge as per the note above.

Making Dark Chocolate Curls To Use As Decoration

Chop the dark chocolate into small chunks.
Place the chocolate into the jug and add the butter.
Using a microwave heat the chocolate/butter for 30 seconds on medium power. Repeat until both chocolate and butter are melted.
Stir using the small spatula until the ingredients are combined and glossy.

Pour the dark chocolate ganache into a baking tray approximately 38cm x 25cm x 3cm (15in x 10in x 1in).
Tilt the tray so that it is evenly covered with ganache.
Refrigerate the tray for 1 hour to set the ganache.
To make the curls, push a straight edged implement (I have used a small metal cake server, a dough cutter or something similar would also work well) into the ganache. The chocolate will form curls. Place each curl on to a cold plate. Repeat until all of the chocolate has been used. During hot weather it maybe necessary to chill the chocolate ganache in between making curls.
Once made, place the plate of chocolate curls into the fridge until needed. Note, the dark chocolate curls can be made the day before, Store in an airtight container in the fridge.

Making the white chocolate ganache

Measure out the cream into the jug.
Heat in the microwave on medium for 30 second bursts until the cream is hot – not boiling.
While the cream is heating chop the white chocolate into small chunks and place into the large bowl.
Pour the hot cream over the white chocolate chunks.
Stir continuously with the spoon until all of the chocolate is melted and combined with the cream. The mixture should look glossy.

Pour 300ml of the liquid white chocolate ganache into the jug.
Place the large bowl of ganache into the fridge to cool.
Meanwhile, using the whisk, whip the white chocolate ganache in the jug until it just holds it’s shape (see bottom left photo below).
Place a cake sponge, flat side down, on to some foil on a plate.
Spoon the soft, yet floppy ganache on to the sponge. Spread the ganache with the small spatula to cover the sponge allowing it to naturally drape around the sides.
Place the sponge into the fridge to set.

Assembling the Apricot White Chocolate Triple Sponge Cake

First of all, drain both cans of apricot halves into a sieve.
Place the remaining 2 cake sponges, flat side up, on separate plates. Make sure the sponge that will be the bottom layer of the cake is on a serving plate or board.
Spoon 3 tablespoons of apricot conserve on to each sponge and spread to the edges using the small spatula.
Place 8 apricot halves evenly around the outside of each sponge and 4 in the centre.

Remove the cooled ganache from the fridge and whisk until it firmly holds its shape.
Fill a large piping bag with the ganache.
Cut the end of the piping bag off to leave a 1cm opening.
Applying even pressure pipe swirls of ganache between the apricots on the edge of the cake working in towards the centre, until there aren’t any gaps left. Repeat for the second sponge.
Place both sponges into the fridge and leave to set for 30 minutes.
Once the ganache has set it is time to assemble your cake.
Place the second layer centrally on top of the bottom layer.
Finally, place the ganache covered sponge on top.

Decorating The Apricot White Chocolate Triple Sponge Cake

Arrange the fresh (or canned) apricots on top of the cake and add the dark chocolate curls.
Refrigerate the cake for a further 30 minutes, or until time to serve.

Remove the cake from the fridge 10 minutes prior to serving. Doing so allows for easier slicing.

I made the gluten free sponges the day before assembling the cake. They were stored in an airtight cake tin separated by sheets of baking parchment.

If you have enjoyed this recipe for Apricot White Chocolate Triple Sponge Cake you may also like these:

Summer Mixed Berry Sponge Cake

Raspberry Lemon Celebration Layer Cake

FF Apricot White Chocolate Celebration Layer Cake — Raspberry Lemon Celebration Layer Cake

Fluted Chocolate Lemon Marble Cake

While making this Apricot White Chocolate Triple Sponge Cake I had great fun testing out the Mason Cash Innovative Kitchen items sent to me by Maha Home. As well as creating a feast, fun has to be at the heart of what I do. Likewise, by testing new kitchenware I learn what works and what doesn’t. As a result I can offer an unbiased opinion to you my readers. Your trust in me is central to any review I undertake. Resulting in a review that is open and honest.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

In the photograph above I added edible Pansies to create a pop of colour. When using flowers to decorate a cake, ensure they are edible and free from any chemicals.

Maha Home sent me the Innovative Kitchen items by Mason Cash for the purpose of reviewing. Please visit their website for lowest price match promise and discount code T’s & C’s. All opinions, views and content are my own. I was not paid to carry out this review. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.