Bake Off Part 2: White Chocolate Raspberry Traybake

Becca Wilson
Aug 17, 2017
2 min read

I don't need to say much about these. White chocolate + raspberry = scrumptious!

I used this recipe but as always, I made a few tweaks:

http://bakinginspiration.com/recipe/27/raspberry-white-chocolate-tray-bake

(Serves 16)

Ingredients:

200g Gluten Free Self Raising Flour
200g caster sugar
200g unsalted butter, softened
3 medium eggs, beaten
2 Tbsp milk (I used Strubarb instead - woops)
50g ground almonds
100g white chocolate chunks
200g frozen raspberries (I used fresh)

Method:

Preheat oven to fan 160°C, conventional 180°C, gas 4.
Grease and line the base of a rectangular tin 28cm x 18cm x 3cm with baking parchment.
Sift the flour into a small bowl and set aside.
Using an electric whisk, cream sugar and butter together until light and fluffy.
Gradually add the beaten eggs with a little of the flour, after each addition.
Gently whisk in the remainder of the flour until all the ingredients are combined.
Stir in milk (or Strubarb) and then fold in almonds, white chocolate and raspberries.
Spoon the mixture into the tin and roughly level the surface, the mixture will be fairly stiff.
Bake for 50 minutes until golden.
Cool on a wire rack.
When cool remove from tin, remove and enjoy:)

And just like that, you have a delicious traybake. I would also like to make this recipe again, but with strawberries and serve with Strubarb-soaked strawberries on the side. WOW. As I said before, you really need to try Orkney Wine's Raspberrylicious and Strubarb. They both taster awesome poured over ice, or with prosecco, and they also are perfect for baking with (if there's any left that is).

I hope you are enjoying all my recipes so far! See, gluten free is ok!

X gv v x