175g Caster sugar
2 Large eggs
175g Self raising flour
4 Tbsp Milk
125g White chocolate
Beat the butter and sugar together until light and fluffy. Add the eggs one at a time and continue to beat.
Meanwhile, melt the white chocolate in a heat proof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Remove from the heat and drizzle the chocolate across the top of the cake and decorate with raspberries.
Leave the topping to cool before enjoying.