Ingredients

• 160g White Chocolate
• 4 Eggs
• 5 tablespoons Freeze-Dried Raspberries
• 225g Margarine
• 225g Caster Sugar
• 275g All Purpose Flour
• 3 ½ teaspoons Baking Powder
• 4 tablespoons Milk
• 1 teaspoon Vanilla Extract
• 60g Raspberries

Tools

• Oven
• Parchment paper
• Chef Patissier XL
• Square pan - 10"
• Easywarm bowl
• Small bowl

Method

1. Pre-heat oven - 180°C
2. Line a clean square pan with parchment paper then set aside
3. Attach Creaming beater
4. Add white chocolate to the EasyWarm Bowl
5. Stir - 10 min, 7, Stir 1
6. Transfer content of EasyWarm Bowl to small bowl then set aside
7. Clean EasyWarm Bowl
8. Attach Creaming beater
9. Add margarine and caster sugar to the EasyWarm Bowl
10. Mix then scrape bowl - approx 2 min, Speed 3
11. Mix - approx 30 sec, Speed 3
12. Then add all purpose flour, baking powder, egg, milk and vanilla extract to the EasyWarm Bowl
13. Mix - approx 1 min, Speed 3
14. Remove the bowl from the machine
15. Transfer content of small bowl to EasyWarm Bowl
16. Add raspberries and freeze-dried raspberries to the EasyWarm Bowl
17. Use a spatula to fold the ingredients into the batter, lightly break up the raspberries as you stir
18. Transfer content of EasyWarm Bowl to square pan
19. Spread until level
20. Bake until light golden - 30 min, 180°C
21. Remove from oven and let cool - approx 15 min
22. Lift from the tin using the baking parchment and place onto a cooling rack until completely cool
23. Clean EasyWarm Bowl
24. Attach Creaming beater
25. Add white chocolate to the EasyWarm Bowl
26. Stir - 10 min, 7, Stir 1
27. Remove the bowl from the machine
28. Let cool slightly
29. Drizzle the melted chocolate over the cake
30. Sprinkle with freeze-dried raspberries
31. Chill in fridge - approx 10 min
32. Cut into squares
33. Serve

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