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Raspberry and White Chocolate Traybake Recipe
This raspberry and white chocolate traybake, with succulent fruit and perfectly golden sponge takes just fifteen minutes to prepare for the oven. So it's as easy to make as it is delicious.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
cakes and bakes
Cuisine:
British
Diet:
Vegetarian
Servings:
16
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Metal mixing spoon
Medium roasting pan 35x25cm (14x10")
Parchment/baking paper
Ingredients
350
g
slightly salted butter
plus some for greasing
400
g
white caster sugar (superfine sugar)
6
medium free range eggs
400
g
self-raising white flour (self rising flour)
1
tsp
vanilla extract
175
g
fresh raspberries
150
g
white chocolate chips
Metric
-
Ounces
Instructions
Preheat the oven to 180C (160C fan, 350F). Beat the sugar and butter together until light and fluffy.
Beat in the eggs and vanilla until well combined.
Fold in the flour with a metal spoon.
Stir in 100g (3.5oz) of the chocolate chips.
Pour the batter into the greased 30cm x 23cm (12" x 9”) greaseproof tray.
Sprinkle on the remaining white chocolate chips then the raspberries so that they're evenly distributed.
Bake in the centre of the oven for 40-50 minute until golden and springy if pressed gently in the centre.
Allow to cool before cutting into 16 evenly sized pieces.
Video
Notes
Stored in an airtight container, your traybake should keep for 2-3 days. As it has fresh fruit on top, take care to look out for any signs of mould.
Nutrition
Calories:
424.38
kcal
|
Carbohydrates:
50.15
g
|
Protein:
5.94
g
|
Fat:
22.81
g
|
Saturated Fat:
13.64
g
|
Cholesterol:
110.38
mg
|
Sodium:
188.94
mg
|
Potassium:
96.35
mg
|
Fiber:
1.33
g
|
Sugar:
31.15
g
|
Vitamin A:
639.37
IU
|
Vitamin C:
2.87
mg
|
Calcium:
39.63
mg
|
Iron:
0.62
mg
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