White Chocolate Kissed Raspberry Almond Cake

Directions:

1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch round cake pan and set aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a separate large bowl, beat the butter and sugar together until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the vanilla extract.
7. Gradually add the flour mixture alternating with the milk, beginning and ending with the flour mixture. Stir until just combined.
8. Fold in the melted white chocolate and ground almonds.
9. Gently fold in the raspberries.
10. Pour the batter into the prepared cake pan and smooth the top with a spatula.
11. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
13. Once cooled, garnish with additional fresh raspberries and a drizzle of melted white chocolate if desired.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes

Kcal: 325 kcal | Servings: 8 servings