Description
A buttery, tender traybake studded with juicy raspberries and pockets of creamy white chocolate, perfect for tea, picnics, or a simple dessert that’s worth every bite.
Ingredients
Scale
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 250g plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 200g white chocolate, chopped into chunks
- 200g raspberries, fresh or frozen
- 2 tablespoons milk
Instructions
- Preheat Your Equipment: Preheat the oven to 180°C (160°C fan) and line a 9×13 inch (23×33 cm) baking tray with parchment paper.
- Combine Ingredients: In a bowl, cream 200g softened unsalted butter with 200g caster sugar until light and fluffy. Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Prepare Your Cooking Vessel: Sift 250g plain flour with 1 teaspoon baking powder into a separate bowl. Fold the dry ingredients into the wet mixture gently, adding 2 tablespoons milk to loosen the batter as needed.
- Assemble the Dish: Fold in most of the 200g chopped white chocolate and 200g raspberries carefully, reserving a few pieces of chocolate and raspberries for the top. Spread the batter evenly into the prepared tray.
- Cook to Perfection: Sprinkle the reserved white chocolate chunks and raspberries over the top and bake for 30 to 35 minutes, or until the edges are golden and a skewer inserted into the center comes out mostly clean with a few moist crumbs.
- Finishing Touches: Remove from the oven and allow the traybake to cool completely in the tray. Once cooled, lift out using the parchment and transfer to a board.
- Serve and Enjoy: Cut into 16 even squares and serve with tea, coffee, or a scoop of vanilla ice cream for extra indulgence.
Notes
- Toss raspberries lightly in a teaspoon of flour before folding them in to prevent them from sinking.
- Use room-temperature butter and eggs for a smoother batter and better rise.
- If using frozen raspberries, fold them in straight from the freezer to limit extra moisture.
- Store in an airtight container at room temperature for up to 4 days, or freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 square (approx. 50g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 60mg
Keywords: white chocolate raspberry traybake, traybake, raspberry baking, white chocolate bake, dessert, tea cake