White Chocolate Raspberry Traybake (Print Version)
# Ingredients:
→ Cake
01 -
325 g unsalted butter or baking spread
02 -
325 g caster sugar
03 -
6 medium eggs
04 -
325 g self-raising flour
05 -
200 g raspberries
06 -
150 g white chocolate chips or chunks
→ Frosting
07 -
150 g unsalted butter
08 -
300 g icing sugar
09 -
150 g melted white chocolate
→ Decoration
10 -
Raspberries
11 -
White chocolate
12 -
Freeze-dried raspberries
# Instructions:
01 -
Preheat the oven to 160ºC fan and line a 9x13-inch traybake tin.
02 -
Beat together the butter and sugar until fluffy. Add the eggs and flour, then mix until smooth. Fold through most of the raspberries and white chocolate chips.
03 -
Coat the raspberries in flour to stop them sinking.
04 -
Pour the cake mix into the prepared tin. Sprinkle over the remaining raspberries and white chocolate chips.
05 -
Bake in the oven for 40-45 minutes. Cool fully before decorating.
06 -
Beat the butter on its own until smooth. Add the icing sugar and mix, then add the melted white chocolate and mix again.
07 -
Spread the frosting over the cooled sponge. Decorate with raspberries, white chocolate, and freeze-dried raspberries.
# Notes:
01 -
This cake will last for 3+ days once made.
02 -
You can freeze this cake for 3+ months, with or without decoration.