With creamy frosting, fluffy vanilla-almond cake layers and a vibrant raspberry filling, this white chocolate raspberry cake is the ultimate dessert.

The rich, deep flavor of chocolate pairs perfectly with the sweet, tart kick of raspberry. This cake is perfect for birthdays, anniversaries, or any day you want to make a little sweeter.

Equipment and preparation: You will need eight 10cm/4in loose-bottomed metal tart tins and baking beans. Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, put the flour, icing sugar and ...

Do not overwork or make the pastry too sticky or it will become tough. Shape into a disc, cover with cling film and chill in the fridge for at least 10 minutes. To make the raspberry jam ...

This chocolate cake is not rich so makes a great carrier for icing. I’ve had a bit of fun here and used a butter icing swirled with raspberry ... if you find it too tart.