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Raspberry and White Chocolate Traybake

Raspberry and White Chocolate Traybake

A delightful Raspberry and White Chocolate Traybake that combines tartness and sweetness in a comforting treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Sweets
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 200 grams Salted Butter at room temperature
  • 250 grams White Caster Sugar
  • 3 large Free Range Eggs room temperature
  • 225 grams Self-Raising White Flour
  • 1 teaspoon Vanilla Extract preferably pure
For the Add-Ins
  • 200 grams Fresh Raspberries
  • 100 grams White Chocolate Chips can substitute dark chocolate

Equipment

  • baking tray
  • mixing bowl
  • Electric mixer
  • spatula
  • parchment paper

Method
 

How to Make Raspberry and White Chocolate Traybake
  1. Preheat the oven to 350°F (175°C). Grease and line a baking tray with parchment paper.
  2. Cream the salted butter and white caster sugar together until light, fluffy, and pale.
  3. Beat in the free range eggs one at a time, mixing well after each addition.
  4. Sift in the self-raising white flour and gently fold it into the mixture.
  5. Stir in the vanilla extract, fresh raspberries, and white chocolate chips.
  6. Pour the batter into the prepared tray, spreading it evenly.
  7. Bake for 45 minutes or until a skewer inserted comes out clean.
  8. Cool the traybake in the tray for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 45mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Serve optionally with a dusting of powdered sugar for added sweetness.

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