Recipe: DRY DOCK CAFE | Images: BRYDIE THOMPSON
This recipe is from Dry Dock Cafe – click here to learn more about this gem in the heart of Tauranga
1½ cups sugar
315g butter
1 egg
1½ tsp vanilla
3 cups flour
3 tsp baking powder
¾ cup white chocolate buttons, chopped
3 cups frozen raspberries
Cream butter and sugar. Add egg and vanilla and beat again.
Add flour and baking powder and mix well.
Press two-thirds of the mixture into a lined or greased tin (37.5cm x 27cm).
Sprinkle with raspberries and white chocolate and then remaining cake mixture.
Bake at 180°C for 35–40 minutes until light golden brown.
