Raspberry and white chocolate tea cake

Print This Recipe

This raspberry and white chocolate tea cake is an easy option for afternoon teas with friends and family. Add dusted icing sugar for extra sweetness.


125g butter
1 cup caster sugar
2 eggs
225g (1 ½ cups) self raising flour
1 cup vanilla yogurt
180g white chocolate, chopped
1 cup frozen raspberries, defrosted on a few sheets of paper towel


  1. Preheat oven to 170C fan forced. Grease a 20cm x 10cm rectangle loaf tin and line with baking paper.
  2. Beat butter and caster sugar in the bowl of an electric mixer until light and fluffy. Add the eggs and beat to combine. Add the flour and yogurt and beat at a low speed to combine. Increase speed to high and beat for 60 seconds. Spoon half of the mixture into the prepared tin. Scatter over half the chocolate and half the berries. Add the remaining cake mixture and smooth top. Scatter over the remaining raspberries and chocolate.
  3. Bake for 65-70 minutes, leave to cool in the tin.
  4. Dust with icing sugar to serve.

Credits: Best Recipes