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White Chocolate and Raspberry Traybake

Serves: 20Category: CakesRecipe course: Dessert Machine: MixerTotal time (min.): 80
white-chocolate-and-raspberry-traybake.png white-chocolate-and-raspberry-traybake.png

A light sponge traybake flavoured with fresh raspberry and vanilla, drizzled with white chocolate and freeze-dried raspberry pieces.

Ingredients

Tools

Method

  1. Pre-heat oven - 180°C
  2. Line a clean square pan with parchment paper then set aside
  3. Attach Creaming beater
  4. Add white chocolate to the EasyWarm Bowl
  5. Stir - 10 min, 7, Stir 1
  6. Transfer content of EasyWarm Bowl to small bowl then set aside
  7. Clean EasyWarm Bowl
  8. Attach Creaming beater
  9. Add margarine and caster sugar to the EasyWarm Bowl
  10. Mix then scrape bowl - approx 2 min, Speed 3
  11. Mix - approx 30 sec, Speed 3
  12. Then add all purpose flour, baking powder, egg, milk and vanilla extract to the EasyWarm Bowl
  13. Mix - approx 1 min, Speed 3
  14. Remove the bowl from the machine
  15. Transfer content of small bowl to EasyWarm Bowl
  16. Add raspberries and freeze-dried raspberries to the EasyWarm Bowl
  17. Use a spatula to fold the ingredients into the batter, lightly break up the raspberries as you stir
  18. Transfer content of EasyWarm Bowl to square pan
  19. Spread until level
  20. Bake until light golden - 30 min, 180°C
  21. Remove from oven and let cool - approx 15 min
  22. Lift from the tin using the baking parchment and place onto a cooling rack until completely cool
  23. Clean EasyWarm Bowl
  24. Attach Creaming beater
  25. Add white chocolate to the EasyWarm Bowl
  26. Stir - 10 min, 7, Stir 1
  27. Remove the bowl from the machine
  28. Let cool slightly
  29. Drizzle the melted chocolate over the cake
  30. Sprinkle with freeze-dried raspberries
  31. Chill in fridge - approx 10 min
  32. Cut into squares
  33. Serve

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