This white chocolate and raspberry traybake is perfect for making when in those summer months when raspberries are in season.
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Serves: 18 people
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200 g Butter
200 g Caster Sugar
1 pinch Salt
200 g Self-Raising Flour
4 - SuperValu Eggs
50 g SuperValu Ground Almonds
1 portion SuperValu Icing Sugar
150 g SuperValu Raspberries
1 tsp Vanilla Extract
100 g White Chocolate
chopped into chunks
- Preheat the oven to 180C/gas mark 4. Grease a 28cm x 18cm rectangular tray with butter and line with non-stick baking paper.
- Cream the butter and sugar in a mixing bowl until well combined and pale in colour, then mix in the eggs and vanilla extract. It will look a bit scrambled, but don't worry, the flour will sort that out. Sift the flour and salt into the bowl and mix to combine, then stir in the ground almonds. Mix in the fruit and chocolate chunks, then pour the batter into the lined tray.
- Bake for 45 minutes, until golden and a skewer comes out clean. Cool in the tin the dust with icing sugar, then cut into squares.