It has turned into a proper winter – snow, ice and cold wet weather. It seems some years since we have had this amount of snow. We are lucky enough to live a short walk from open spaces with lovely views over the city, the Firth of Forth and Fife – enabling us to easily access lung fulls of fresh, cold air.
The views haven’t always been so good………
Snow up close is really quite something…
And obviously, there have been lots of snowmen built
I am not sure why I haven’t made a raspberry and white chocolate cake before. It’s an obvious marriage of flavours. Mr McGregor liked this cake so much I have had to make it twice in a week…….
Raspberry and white chocolate cake
150g unsalted butter (softened)
50g caster sugar
200g self raising flour
1/4 teaspoon baking powder
3 eggs (beaten)
100g natural yoghurt
1 teaspoon vanilla essence
100g white chocolate – broken up into small pieces
150g raspberries
- Preheat oven to 180/160 fan/gas 4. Grease and line a 20cm round cake tin
- Combine butter, sugar, flour, baking powder, eggs, yoghurt and vanilla essence until well mixed
- Stir in chocolate, followed by raspberries
- Spoon into cake tin and bake for 40-45 minutes until a skewer comes out clean. Leave to cool in the tin for 10 minutes and then allow to cool completely on a rack
sweet enough bakes 