Raspberry White Chocolate Traybake Recipes

RASPBERRY & WHITE CHOCOLATE TRAYBAKE

Raspberry & white chocolate traybake image

The perfect summer pud for a lunch party, or treat with afternoon tea

Provided by Silvana Franco

Categories Afternoon tea, Dessert, Snack, Treat

Time 40m

Yield Cuts into 16 pieces

Number Of Ingredients 7

Ingredients

375g pack ready-rolled shortcrust pastry
500g mascarpone
100g golden caster sugar
100g ground almonds
2 large eggs
250g fresh raspberries
100g white chocolate , roughly chopped

Steps:

Heat oven to 160c/fan 140c/gas 4. roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.
Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.

Nutrition Facts : Calories 314 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium

RASPBERRY & WHITE CHOCOLATE FINANCIER TRAYBAKE

Raspberry & white chocolate financier traybake image

Think of financiers like posh bakewells made with brown butter. Tom Kerridge turns them into a traybake here, using raspberries and white chocolate

Provided by Tom Kerridge

Categories Afternoon tea, Dessert, Treat

Time 50m

Yield Serves 8 (or 4-6 with leftovers)

Number Of Ingredients 10

Ingredients

200g butter , plus extra for the tin
200g golden caster sugar
100g plain flour
100g ground almonds
small pinch of ground cinnamon
6 large egg whites (freeze the egg yolks for another recipe)
150g raspberries
100g white chocolate chips or chunks
icing sugar , for dusting
227g tub clotted cream , to serve

Steps:

Melt the butter in a small pan until sizzling. Watch it carefully - the butter will foam, and, when the foam subsides, it will turn from yellow to a nutty brown. Remove from the heat, tip into a bowl to stop it cooking and leave to cool.
Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 25cm baking tin at least 4cm deep and line with baking parchment. Mix the sugar, flour, almonds and cinnamon together. Beat the egg whites in a separate large bowl using an electric whisk to soft peaks. Fold the beaten egg whites into the flour mix using a large metal spoon. Slowly pour in the brown butter, folding it in until everything is combined and the batter is light. Scrape into the prepared tin. Scatter over the raspberries and chocolate.
Bake for 20-25 mins until firm. Leave to cool in the tin, then dust with some icing sugar and cut into squares or bars. Will keep, well wrapped, for up to three days at room temperature. Serve with clotted cream.

Nutrition Facts : Calories 494 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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