Raspberry ripple cake with rose white chocolate glaze and raspberry chia compote

150g potato flour (not potato starch)

300g rice flour

1.5t baking powder

1.5t bicarbonate of soda

150g coconut sugar

225g vegan margarine

420ml dairy free milk

1 cup of raspberries, fresh or frozen

For the glaze (optional) - 

50g cacao butter

2T brown rice syrup

A few drops of rose essence

For decoration (optional) - 

Dried rose buds

Dried hibiscus flowers

For the compote - 

200g raspberries

2T chia seeds

Preheat your oven to 180c 

In a large bowl mix together the dry ingredients - potato flour, rice flour, baking powder, bicarbonate of soda and sugar

Add the margarine and milk. Blend with a hand / immersion blender

Mix 1 cup of raspberries into the batter, pour into a greased cake tin

Bake for 30 - 40 minutes. You can tell if it is done when you lightly press the top and it springs back. Allow to cool completely before adding the glaze. 

Melt the cacao butter in a bowl above a larger bowl full of hot water

Once melted add the syrup and rose essence, pour this over the cake

Top the cake with the edible flowers

To make the compote simply mush the raspberries a little to release the juice, add the chia seeds and mix well. Allow to thicken for 15 minutes, serve with the cake.