White Chocolate Berry Bundt Cake
Thaw berries and puree 200 g (approximately 7 ounces) with powdered sugar. Use a vegetable peeler or sharp knife to shave curls from white chocolate for garnish and refrigerate. Grate or finely chop remaining white chocolate. Melt butter and let cool to lukewarm.
Beat eggs with sugar until fluffy. Gradually beat butter and almonds into egg mixture. Mix flour and baking powder and stir into batter. Divide batter in half. Stir berry puree, lemon juice, liqueur and remaining berries into one portion of batter. Stir white chocolate into other portion of batter.
Grease a springform bundt pan 26 cm diameter (approximately 10 inches diameter). Pour berry batter and white chocolate batter into prepared pan. Drag a fork through the batters to form a marbled pattern. Bake cake in oven preheated to 175°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 60 minutes. Let cake cool on a wire rack.
Heat red currant jelly in a saucepan. Carefully remove cake from pan and drizzle with jelly. Garnish cake with white chocolate curls to serve.