200 g + more flour
1 1/2 tsp baking powder;
pinch of salt;
120 g soft butter;
175 g sugar;
2 large eggs, at room temperature;
The rind of one lemon;
150 ml lukewarm milk;
2 tablespoons lemon juice;
125 g raspberries, washed and dried;
50 g white chocolate chips, or very finely chopped white chocolate;
2-3 tablespoons lavender for sprinkling on top after baking;
The original recipe using fresh raspberries, which are frozen for a while, but I had already frozen and turned them in preparation.
We start with a heating oven to 180C.
Mix the flour, the salt and the baking powder.
In another bowl, beat the soft butter with the sugar and then add the eggs one at a time, stirring continuously, followed by the lemon rind and the lemon juice.
Now we have to add the four and the milk.
The sequence is as follows: start with flour, pour milk and so on until you finish with flour. Each one of them should repeat 3 times.
This is doing because we don’t want the mixture to become lumpy.
Mix the chocolate pieces and the raspberries with a little flour and roll them until all sides are coated with flour. Then pour out the flour, you can use a screen.
Add them to the mixture and stir gently with a wooden spoon.
Thus prepared mixture Pour into greased and floured previously shaped cake and bake for about 45 minutes and check with a wooden stick.
Once the cake is done, let it cool for 10-15min in the form and then subtract. The reason we do this is that if it’s hot, can break when pulling.