Recipe of the Week: White Chocolate Cake with Berries

November 1, 2021 | Recipes

Fresh berry season has come to an end here in upstate New York, but this recipe can work well with frozen berries. Use raspberries to bring a cheerful holiday vibe to this super-simple but super-good Swedish style cake.

Makes one 9″cake

150 g butter
150 g white chocolate
3 dl sugar
3 eggs
3,5 dl all-purpose flour
2-3 dl berries

1. Preheat oven to 400F. Grease a 9″ cake pan or spring form pan and line bottom with parchment.
2. Melt butter in a saucepan over low heat. When nearly melted, remove from heat and stir in the chocolate to melt.
3. Beat the eggs and sugar until light and fluffy using a mixer. Gently fold in the flour and butter/chocolate mixture.
4. Pour batter in to the cake pan and sprinkle berries across the top.
5. Bake for 25-30 minutes until cake is lightly browned.
6. Let cool in the pan, then decorate with powdered sugar and additional berries.

Want to see the original recipe in Swedish?

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