Break up the white chocolate.

Crush the freeze-dried raspberries.

Sift the flour.

Preheat an oven to 180°C.

Line the traybake tin with parchment paper.

Lift the Chef Patissier XL head and fit the heat shield.

Fit the Creaming Beater to the machine.

Attach the EasyWarm bowl to the machine.

Add Ingredients 1 (white chocolate) into the EasyWarm bowl, fit the splash guard.

Stir at heat setting 7, on speed Stir 1 for 10 minutes.

Transfer content of the EasyWarm bowl to a clean small bowl and set aside.

Retrieve, clean the EasyWarm bowl and fit the Creaming Beater.

Add the first 2 items of Ingredients 2 (margarine, sugar) to the bowl, fit the splash guard.

Mix on speed 3 for about 2 minutes.

Scrape down the bowl.

Mix on speed 3 for about 30 seconds.

Add the remaining items of Ingredients 2 (flour, baking powder, egg, milk, vanilla) to the bowl.

Start the speed on Min and gradually increase speed.

Mix on speed 3 for about 1 minute.

Remove the EasyWarm bowl from the machine.

Transfer content of the small bowl into the EasyWarm bowl.

Add Ingredients 3 (raspberries, freeze-dried raspberries) into the EasyWarm bowl.

Use a spatula to fold the ingredients into the batter, lightly break up the raspberries as you stir.

Transfer mixture to the traybake tin.

Spread until level.

Bake for 30 minutes at 180°C until light golden.

Remove from the oven and let cool in the tin for about 15 minutes.

Turn out onto a cooling rack and let cool completely.

Retrieve, clean the EasyWarm bowl and fit the Creaming Beater.

Add the first item of Ingredients 4 (white chocolate) into the EasyWarm bowl, fit the splash guard.

Stir at heat setting 7, on speed Stir 1 for 10 minutes.

Remove the EasyWarm bowl from the machine.

Let cool slightly.

Drizzle the melted chocolate over the cake.

Sprinkle the cake with the last item of Ingredients 4 (raspberries).

Chill in the fridge for about 10 minutes.

Cut into squares.

Serve.