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White Chocolate Raspberry Traybake

White Chocolate Raspberry Traybake
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The White Chocolate Raspberry Traybake is a moist and elegant dessert combining creamy white chocolate with tangy raspberries for a perfect balance of sweet and tart. Simple to prepare with everyday ingredients, this versatile traybake is ideal for casual gatherings, teatime treats, or impressive bake sales, offering a delightful fusion of flavors and a beautiful presentation.

Ingredients

Scale

Main Ingredients

  • 1 cup (175g) white chocolate, chopped into small pieces
  • 1 cup (120g) fresh raspberries
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups (160g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract

Instructions

  1. Prepare Your Ingredients: Gather all ingredients, chop the white chocolate into small pieces for even distribution, and preheat your oven to 350°F (175°C).
  2. Cream Butter and Sugar: Beat the softened butter and sugar together until light and fluffy, which helps create a tender crumb and slightly airy texture.
  3. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for subtle depth of flavor.
  4. Mix Dry Ingredients: In a separate bowl, sift together the flour and baking powder to ensure even rising and a smooth batter.
  5. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing to prevent a tough bake.
  6. Fold in White Chocolate and Raspberries: Gently fold in chopped white chocolate and fresh raspberries, distributing them evenly throughout the batter.
  7. Bake Until Golden: Pour the batter into a lined 9×9 inch traybake tin and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Cool and Serve: Allow the traybake to cool completely in the tin to set fully before slicing into squares for serving.

Notes

  • Use softened butter and eggs at room temperature for better mixing and texture.
  • Choose ripe, firm raspberries to avoid excess moisture that can make the bake soggy.
  • Chop white chocolate into small pieces to distribute evenly and create pockets of creaminess.
  • Fold ingredients gently to keep the bake tender rather than dense.
  • Use a toothpick to check for doneness to avoid overbaking and drying out the traybake.
  • Cool completely before cutting to keep pieces neat and prevent crumbling.

Nutrition

Keywords: white chocolate, raspberry, traybake, dessert, baking, moist cake, gluten-free option

Find it online: https://cherrycooks.com/white-chocolate-raspberry-traybake/