Preheat the oven to 170C. grease and line a 2-pound cake tin with parchment paper. Keep aside.
Place the butter in a bowl and beat to soften the butter. add the sugar and continue until combine.
When this mixture is creamy and fluffy add in the eggs and the flour. If you find the mixture is a little heavy you can add a dessertspoon of milk to loosen it up.
Fold in the raspberries and white chocolate. Pour in the cake tin.
Bake in the oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Allow to cool.
In the meantime, prepare the white chocolate sauce.
In a saucepan, bring to the boil the cream. Remove from the heat and whisk in the white chocolate. Keep aside until cool enough to pour into a thick sauce.
Once the cake is cooled, place a few raspberries over the cake and pour over the raspberries.
Set aside to cool and enjoy immediately.
