“There is only one happiness in life. To love & be loved.”
– George Sand
I’m drifting from my NYC series to indulge you all in a decadent, fit-for-the-Gods dessert. So, my 31st happened to be a special one….we had landed in a new country just hours before we rang in my birthday. Still jet lagged from a 22 hour flight, I dozed off putting aside the brimming excitement that normally accompanies me before a birthday. My husband woke me at 12 AM with a broad smile & the most sinful Raspberry White chocolate cake blanketed in little white chocolate curls. A surprise indeed and the sweet, romantic guy that he is, he managed to scour the city he’s never been in before, at midnight, to find this cake. I’m not sure if it was the jet lag or the enthusiasm to begin new adventures or just that the cake was plain & simple, delicious but it made me forget all about being a year older!
That was my first tryst with a raspberry-white chocolate combination and on most celebratory occasions, we run to the same store to get one. I would tell myself to make an eggless version at home but kept putting it off for no particular reason. A few days back, fed up with my procrastination, I decided to heed to my heart’s calling & make a Raspberry cake with a silky, luscious, white chocolate ganache on top. Although I generally use buttermilk to make the cake, I decided to opt for yogurt this time. It’s ultra moist , infused with the freshness of lemon zest, sweet & delicious! I personally crave for a ganache that’s ooey gooey flowy & floods the delicate sponge rather than one that’s more like a slather of frosting.
A friend who is new to the concept of eggless cakes was eager to try mine & I decided this cake would be perfect for a dinner party at my place “I don’t miss the egg” she said with the first bite and the remaining cake went home with her in my tupperware.
I do hope you try this cake & as always I love me a feedback! Thanks!
|RECIPE FOR EGGLESS RASPBERRY YOGURT CAKE WITH WHITE CHOCOLATE CAKE (for a 6″ cake)
3/4 cup of Self raising flour
1/2 cup granulated sugar
1/2 tsp Baking soda
3 tbsp oil ( I use sunflower)
1/2 cup plain skim yogurt ( store bought)
1/2 tbsp white vinegar
2 – 3 tbsp of hot water
1.5 cups of fresh raspberries (1 cup halved for the batter and remaining to top)
1 tsp lemon zest + extra for topping
FOR WHITE CHOCOLATE GANACHE
170 gms of Baking white chocolate, chopped
75 ml of Heavy cream