Raspberry and White Chocolate Tray Bake is a traditional British recipe for a classic traybake cake of a white batter into which ground almonds, white chocolate and raspberries are mixed before baking. The full recipe is presented here and I hope you enjoy this classic British version of: Raspberry and White Chocolate Tray Bake.
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Raspberry and White Chocolate Tray Bake: Classic British recipe for a white cake traybake containing ground almonds, white chocolate and raspberries cut into squares.
Ingredients:
200g self-raising flour
pinch of salt
200g caster sugar
200g unsalted butter, softened
3 medium eggs, beaten
2 tbsp milk
50g ground almonds
100g white chocolate chunks
200g frozen raspberries
Method:
Sift together the flour and salt into a bowl then set aside.
Using an electric whisk, cream together the sugar and butter until light and fluff. Gradually work in the beaten eggs, adding a little flour each time, to prevent the eggs from curdling.
Gently whisk in the remainder o the flour until combined then stir in the milk and fold in the almonds, white chocolate and raspberries.
Spoon the resultant mixture into a greased rectangular tin (about 28 x 18 x 3cm), the base of which has been lined with parchment paper. Roughly level the surface of the batter (this will be fairly stiff) then transfer to an oven pre-heated to 160°C (gas mark 4) and bake for about 50 minutes or until golden brown on top.
Allow to cool in the tin on a wire rack. When cool, remove from the tin, then take off the parchment paper and slice into squares before serving.
