Shelly's Recipe

Raspberry White Chocolate Macadamia Cake

Category: Cakes

serves 10

1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cardamom
1/2 cup sugar
6 Tbsp unsalted butter, cut in pieces
2 large eggs
2/3 cup Greek yogurt
1 tsp vanilla extract
1 lb fresh raspberries (3 packages)
crumb topping:
1/2 cup flour
2 Tbsp butter
2 Tbsp sugar
heaping 1/2 cup macadamias, rough chopped
3 or 4 oz white chocolate, cut in chunks

Preheat oven to 350. Sift the first 5 ingredients together. Rub in the butter with your fingers until the mixture has the texture of coarse crumbs.

Mix the eggs with the yogurt and vanilla and beat until smooth. Add to the dry ingredients and mix well.

Spread out the dough evenly into a buttered 8x10 baking pan. You can line it with parchment if you like. Top with raspberries.

Mix the topping by rubbing the sugar, flour and butter together with fingers until crumbly. Add the nuts and chocolate. Sprinkle evenly over the raspberries.
Bake for 40 to 45 minutes until a toothpick comes out clean. Cool slightly before cutting.