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Raspberry "tea" cake topped with ganache

Added 4/Oct/2022

source: Roddy @ RB

It’s super easy! Great for impressing colleagues!




  1. Preheat oven to 180°C/160°C fan-forced
  2. Line base of 21x11cm loaf tin with wax paper, butter and flour sides
  3. Place all ingredients in bowl, mix with a whisk or wooden spoon to form a smooth batter (don’t over-mix!)
  4. Pour or spoon the batter into the tin and bake on the centre shelf of the oven for 1¼ hours or until a skewer inserted in the centre comes out clean.
  5. Remove from the oven and rest in the tin for 5 minutes, then turn out the cake onto a wire rack to cool completely. Cut into slices and serve plain or with butter.


Also super easy - do this while the cake is in the oven.


(i ended up with 250g total chocolate of a different composition and adjusted to 170g of cream :shrug:)


  1. Chop chocolate with serrated knife, place ready in a heat-proof bowl
  2. Bring cream just to a boil over medium-high heat, then pour over chocolate (adding salt if you want)
  3. Let stand for 10 minutes without stirring
  4. Stir with a whisk until smooth and shiny