Raspberry & White Chocolate Cake

I woke up this morning not feeling too hot so decided to stay home and start the day with a yummy bake.. As I looked through my fridge I found raspberries that needed to be eaten within the day so I decided to bake a cake with them.. I thought of white choco which would complement well, but didn't have any so I used dark instead.. And even though the result was absolutely delicious I will use white choco next time as the sweetness of the choco and the sour touch of the raspberries will fit beautifully. Oh and Happy Diwali from D's Kitchen♥

Easy. Prep & Cook Time: ~60 minutes

Makes 1 small cake. Use 16cm - 18cm cake tin

• 1 cup flour, sifted
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/3 cup white sugar
• 1 egg
• 3 tbsp butter, softened
• 3 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 1/3 cup white chocolate, chopped
• 1 cup raspberries

Preheat the oven to 180C. Cream the butter, oil and sugar then add the egg and blend well. 

Alternate adding the flour and milk, but don't over mix. Fold in the chocolate and raspberries and pour into a non stick cake pan. 

Bake for about 40 minutes or until a toothpick inserted comes out clean. Yummy!