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Or really, you can make this with any type of jam. To be entirely transparent the version pictured here isn’t raspberry, it’s raspberry rhubarb. – Delish!
This cake is dense. It’s delicious. And it’s not too sweet.
Ingredients and substitutions:
White Chocolate – Makes this dense, delicious, and flavorful.
Cake Flour – Gives this cake a fine, velvety crumb. I highly recommend using cake flour, but if you don’t have it you can make your own. For 1/3 cup of cake flour, substitute with 1/4 cup and 2 teaspoons of white flour + 2 teaspoons of cornstarch
Jam – This cake isn’t very sweet on it’s own, the jam helps bring that sweet and tart flair. Pick your favorite, I’ve tried (and loved) raspberry, rhubarb, and strawberry.
Milk – Keeps the cake moist. You can also substitute with a lot of different things: water, sour cream, yogurt, coconut milk, and heavy cream or half n half.
Just take a moment to look at that beautiful ramekin. I am absolutely obsessed with how pretty the white lace detail is. Goodness.
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White Chocolate and Raspberry Pound Cake (For One)
Description
A dense single-serving white chocolate cake, marbled with your favorite jam. Okay, you might be able to share it with one other person, if you really love them.
Ingredients
Instructions
- Preheat oven to 350
- In a microwave-safe bowl, heat up white chocolate, butter, and milk for about 1 minute (until butter is mostly melted). Whisk until smooth.
- Add in sugar, egg, and flour. Whisk to combine.
- Pour into a greased 8oz ramekin, and drop jam into the batter, little bits at a time.
- Bake for 30 Minutes, or until it doesn’t jiggle when wiggled.
- Let it cool to room temperature before removing from dish, if desired warm then serve without removing the cake from the ramekin.
- Best served with fruit, topped with powdered sugar, vanilla ice cream, or a cream cheese frosting.
Bonus: Here are some pretty 8oz Ramekins, you know – in case you are in need of more.