By daily 
Heavenly raspberry white chocolate cake 
Ingredients :
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons of baking powder
1⁄4 teaspoon of salt
1⁄2 cup unsalted butter, softened
1 cup of granulated sugar
2 large eggs
1 teaspoon of vanilla extract
1⁄2 cup of milk
1 cup of fresh raspberries
1 cup of melted white chocolate (for drizzle and cake)
Itineraries:
Preheat the oven to 350 ° F (175 ° C). Grease and flour a 9×5 inch bread pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract
Add the flour mixture to the butter mixture alternating with milk, starting and ending with the flour mixture. Mix until simply combined.
Gently fold in raspberries and half of melted white chocolate.
Pour batter into the prepared bread pan and smooth over the top.
Bake for 60-70 minutes, or until a toothpaste inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from pan and cool completely on a wire holder.
Once the cake is fresh, drizzle with the remaining of the melted white chocolate and garnish with extra fresh raspberries if desired.
Prep time: 15 minutes | Cooking time: 60-70 minutes | Total time: 75-85 minutes
Kcal : 320 kcal | Portions : 8 portions