White Chocolate Cake with Raspberry & White Chocolate Topping

Preheat oven to 180ºC (355ºF) and line the tin. Place the butter in a saucepan and melt. Continue cooking the butter until it is golden brown and boiling.

Leave to cool for a few minutes. Whilst it’s cooling, place the eggs and sugar in a large bowl and beat until thick and creamy.

Add half the white chocolate to the melted butter and stir until melted. Add the flour, vanilla extract, salt, butter and chocolate syrup to the beaten eggs and mix until well combined. Pour into the square tin. Scatter the raspberries and the rest of the chocolate on top.

Bake in the oven for around 50-60 minutes until golden brown and an inserted skewer comes out clean.

Leave to cool in the tin for about 10 minutes then transfer to a wire cooling rack. Slice into squares, and leave to cool completely.

Will keep in an airtight container for around 4 days.

Recipe from BBC Good Food Magazine.