Gooey raspberry and white chocolate spoon cake

Gooey raspberry and white chocolate spoon cake

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Why is it called a spoon cake you ask? It's so gooey and moist, the only way to serve it is with a spoon!
Why is it called a spoon cake you ask? It’s so gooey and moist, the only way to serve it is with a spoon!

ingredients

2 cups frozen raspberries
1/3 cup raspberry jam
2 cups self-raising flour
2/3 cup caster sugar
200g butter, melted, cooled
1 cup milk
1 egg, lightly beaten
180g block white chocolate, broken into pieces
Vanilla ice-cream, to serve
Icing sugar, to serve

method

  1. Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 21cm x 29cm ovenproof dish.
  2. Place raspberries and jam in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until raspberries soften slightly. Using a fork, mash raspberry mixture until pulpy, keeping some raspberries whole.
  3. Combine flour and sugar in a large bowl. Make a well. Add butter, milk, and egg. Mix well to combine. Fold in white chocolate. Spoon mixture into prepared dish. Level with a spatula. Drizzle with 3/4 of the raspberry mixture.
  4. Bake for 40 to 45 minutes or until top is golden and firm to touch. Stand for 10 minutes. Drizzle with remaining raspberry mixture. Top with vanilla ice-cream and dust with icing sugar. Serve immediately.

Credits: Taste