There are some flavour combinations that are classics for a reason, and raspberry with white chocolate is definitely one of them. It’s just a really good balance - a bit sharp, a bit sweet, and always feels like a safe bet when you want something everyone will love.
This beautiful bake, developed by Helen Upshall, really shines when you use our Majestic Raspberry Preserve, which is cooked for only a short time to keep it as close to the flavour of fresh fruit as possible.
It melts into the sponge, leaving little pockets of proper fruit flavour rather than just sweetness. Served with an extra dollop of jam, this one makes a lovely weekend bake to share with family and friends.
Raspberry, Almond & White Chocolate Traybake
Helen Upshall
12 slices
15 minutes
35 minutes
This raspberry, almond and white chocolate traybake is a soft, buttery cake layered with raspberry preserve, fresh raspberries and chunks of white chocolate. Easy to make and perfect for sharing, it’s a simple bake that delivers big flavour.
Ingredients
- 350g salted butter
- 350g caster sugar
- 1 tsp vanilla paste
- 250g self raising flour
- 100g ground almonds
- 1 tsp baking powder
- 6 large free-range eggs
- 2 tbs milk
- 125g Majestic Raspberry Preserve
- 100g white chocolate
- 100g fresh raspberries
- 40g flaked almonds
- 1 tbs icing sugar, optional
To serve
- Majestic Raspberry Preserve
- Fresh Raspberries
You will need
- Large baking tray, 30x23cm, greased and lined
Directions
Preheat oven to 190C/170C fan/gas 5.
Cream together the butter, sugar and vanilla until light and fluffy. Into a bowl, sieve together the flour, ground almonds and baking powder.
Crack the eggs into the creamed butter and whisk briefly to incorporate. Add the flour blend and using a metal spoon, fold into the butter and eggs until well incorporated. Add the milk and briefly stir again.
Spoon the batter into the prepared baking tray before blobbing in the raspberry preserve evenly across the batter.
Using the handle of a spoon ripple the preserve into the cake batter.
Break the white chocolate into small chunks and sprinkle over the batter before adding the fresh raspberries and flaked almonds.
Bake in the oven for 40 - 45 minutes until golden on top and cooked through when tested in the centre of the cake with a skewer.
When baked, remove from the oven and allow to fully cool before slicing into 12 pieces. Sprinkle with a little icing sugar if desired.
Serve each slice with a handful of fresh raspberries and an extra spoonful of raspberry preserve.
