Description
This White Chocolate Raspberry Traybake is a sweet, indulgent dessert that combines the rich creaminess of white chocolate with the tartness of fresh raspberries. The moist sponge is baked to perfection and topped with a decadent layer of white chocolate and fresh berries. It’s a show-stopping dessert perfect for any occasion, from family gatherings to afternoon tea.
Ingredients
Scale
- For the sponge:
- 1 1/2 cups all-purpose flour
- 1/2 cup caster sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
- For the topping:
- 6 oz white chocolate, chopped
- 1/4 cup double cream
- 1/2 cup fresh raspberries (for decoration)
- Optional: Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth and well combined.
- Gently fold in the fresh raspberries, being careful not to break them up too much. Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the sponge cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the topping: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the double cream over low heat until it just begins to simmer, then pour it over the white chocolate. Let it sit for 1-2 minutes, then stir until smooth and the chocolate has fully melted.
- Once the sponge is fully cooled, pour the white chocolate mixture over the top of the cake, spreading it evenly with a spatula.
- Top with fresh raspberries, gently pressing them into the white chocolate to help them stick.
- Optional: Dust with powdered sugar for an elegant finish.
- Allow the white chocolate to set for 30 minutes to an hour before slicing into squares. Serve and enjoy your White Chocolate Raspberry Traybake!
Notes
- For an extra burst of raspberry flavor, you can swirl some raspberry jam into the batter before baking.
- This traybake can be stored in an airtight container for up to 3 days. If you have leftovers, refrigerate them to keep the white chocolate topping firm.
- If you don’t have fresh raspberries, you can use frozen raspberries—just be sure to thaw and drain them before using.
- You can also add a handful of chopped white chocolate into the sponge for an extra white chocolate crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 220 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg