This Raspberry and White Chocolate Traybake has a wonderful flavour of raspberries –combining fresh with freeze-dried powder for an enhanced flavour. The cake is topped with a creamy white chocolate ganache, decorated with freeze-dried raspberries.
FOR THE WHITE CHOCOLATE GANACHE
100ml double cream
300g white chocolate chips
FOR THE TRAYBAKE
125g raspberries
35g freeze-dried raspberry powder
65ml whole milk
300g unsalted butter, softened
300g golden caster sugar
5 large eggs (weigh the eggs to ensure you have the same weight as the butter, sugar and flour)
300g self-raising flour 1 tsp baking powder
FOR THE DECORATION
5g freeze-dried raspberries
TO MAKE THE WHITE CHOCOLATE GANACHE
1. Mix the cream and white chocolate together in a large heatproof bowl. Heat in the microwave gently until the white chocolate has fully melted and the mixture is smooth. Cover in cling film and place in the fridge to chill overnight.
TO MAKE THE TRAYBAKE
1. Preheat the oven to 190C/Fan170/Gas 5 and line the base and sides of a 20cm x 30cm (8 x 12 inch) traybake tin with non-stick baking paper.
2. Place the raspberries in a bowl and crush with the back of a spoon or fork. Press through a sieve to remove the pips. Stir in the raspberry powder and milk until smooth and set aside.
3. Cream the butter and sugar together in a large bowl until pale and fluffy.
4. Beat the eggs in a jug and then pour into the creamed mixture slowly until fully incorporated.
5. Sift in the flour and baking powder and fold in. Add the raspberry mixture and continue to fold until the cake mixture is smooth.
6. Transfer the mixture to the tin. Smooth the top and then bake for 40 minutes until baked, risen and golden. Remove the tin from the oven and leave the cake to cool in the tin on a wire rack.
TO DECORATE THE TRAYBAKE
1. Remove the ganache 30 minutes before you are ready to decorate the cake. Use an electric hand whisk to whip the ganache until light and fluffy.
2. Use a palette knife to spread white chocolate ganache over the top of the cake and sprinkle with freeze-dried raspberries.
3. Place in the fridge to firm up and then cut into 12 generous squares.
Raspberry and White Chocolate Traybake recipe from Everyday Bakes to Showstopper Cakes by Mich Turner, published by Frances Lincoln.
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Raspberry and White Chocolate Traybake
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