Raspberry & White Chocolate Gluten Free Cake

Yes - it's absolutely gluten free and it's delicious...

Ingredients:-

7ozs Bob's RedMill 1to1 GF Baking Flour

6ozs Golden Caster Sugar

6ozs Butter

1/4 tsp Vanilla Paste or 1 tsp Vanilla Essence

2 Eggs or 3 if they are small

50 grams White Chocolate Chips (Callebaut are GF)

60 grams fresh raspberries or two thirds of a tin of raspberries, juice removed

Cream Cheese Topping:-

50 grams Philadelphia Light Cream Cheese

25 grams White Chocolate Chips - melted

8 ozs Icing Sugar

Method:-

Preheat the oven to gas mark 5 and set a shelf in the middle.

Beat the butter and sugar until light and creamy.  Add the flour in parts along with the eggs one at a time until it is all mixed.  Stir in the vanilla.

Add the chocolate chips and stir well, add the raspberries, don't overmix or your mixture will turn pink and you are looking for a marbled effect.

Place the mixture into a loaf tin lined with a greaseproof liner, it will only look half full.

Bake in the oven for approximately 45 minutes.  It will have a lovely golden brown crust on the top and split only slightly.

Leave to cool, completely cold before adding the topping.

Mix the cream cheese and melted white chocolate together and then sift the icing into the mix about a third at a time.  It will turn quite runny, then as you add the rest of the icing sugar it will thicken, make sure you don't have any lumps of icing sugar that are not mixed in.  I find Silver Spoon is the best icing sugar to use and barely needs
the sifting.

The loaf will slice into ten pieces.

Share and enjoy :)