Ingredients
Pound Cake
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1 ¼ cups (185g) plain flour
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1 ½ teaspoons baking powder
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2/3 cup (165g) caster sugar
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125g butter, cubed, at room temperature
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1/3 cup (80ml) buttermilk
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2 eggs, at room temperature
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2 tsp Queen Vanilla Bean Paste
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100g good-quality white chocolate, melted and cooled
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125g frozen raspberries (see Recipe Notes)
Raspberry Swirl Frosting
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125g cream cheese, at room temperature
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60g butter, at room temperature
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1 tsp Queen Vanilla Bean Paste
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1 cup (150g) icing sugar, sifted
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40g frozen raspberries, thawed
Method - Pound Cake
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1
Preheat oven to 160°C (fan-forced). Grease and line 11.5cm x 20cm loaf tin.
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2
Place the plain flour, baking powder, sugar, butter, buttermilk, eggs and Vanilla Bean Paste in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined and very pale in colour.
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3
Add cooled melted white chocolate and beat until just combined. Add frozen raspberries and use a large metal spoon or spatula to quickly fold in until just combined. Spoon mixture into prepared tin and smooth surface.
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4
Bake in preheated oven for 65 minutes or until a skewer inserted comes out clean. Leave to cool in tin for 5 minutes before turning onto a wire rack to cool completely (this will take about 2 hours).
Method - Raspberry Swirl Frosting
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1
Beat cream cheese, butter and Vanilla Bean Paste with an electric mixer until pale, creamy and well combined.
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2
Gradually add icing sugar, half a cup at a time, beating well after each addition until well combined. Continue to beat on medium-high speed for 5 minutes or until very light and creamy.
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3
Mash thawed raspberries with a fork then pass through a sieve, pressing with a spoon to extract as much juice as possible. Discard seeds.
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4
Spread frosting over cooled cake, swirling as desired. Drizzle with raspberry juice and use a teaspoon to gently swirl the juice through the frosting. Serve in slices.
Recipe Notes:
It is best to incorporate the raspberries into the cake batter while they are still frozen. If thawed they will bleed into the cake, streaking it with colour.
The swirling is less messy (and more defined) by drizzling the raspberry juice over the frosting after the cake had been iced and then swirling it through.
This cake will keep un-iced in an airtight container at room temperature in a cool spot for up to 3 days. Once iced it is best kept in an airtight container in the fridge for up to 3 days. Serve at room temperature.
To add an extra raspberry kick, add 1 1/2 tsp of Raspberry Baking Paste to the pound cake ingredients.
Comments & Reviews
For this recipe I use raspberries because they pair fantastically with white chocolate. And it’s that time of the year when we want to see some holiday colors, isn’t it?
Wancharida