Raspberries are blended into a sweet cake batter and studded with a white chocolate filling in this yummy recipe. If you like you could add cocoa powder to give the cakes a rich chocolatey edge.
- 200g raspberries, blended and then sieved
- 55g caster sugar
- 2 eggs
- 60g plain flour
- 2 tsp. lemon juice
- 4 large squares white chocolate
Preheat the oven to 200C and grease 4 ramekins.
Whisk eggs and sugar until pale and fluffy. Stir in the raspberry mix, lemon juice and plain flour until smooth. Pour into the ramekins, then insert the white chocolate squares.
Bake for 10 minutes. Serve warm.