Shopping list
325g unsalted butter
325g caster sugar
6 free-range organic eggs (M)
1 teaspoon vanilla extract
325g self-raising flour
200g raspberries
150g white chocolate
To decorate
icing sugar
With so many raspberries on hand, we're baking a raspberry traybake today. We have an easy recipe: mix the batter, bake it, and you're done! With raspberries and white chocolate chip - as the recipe says - this cake is truly delicious!
How to make a raspberry sheet cake
Mix butter and sugar for 10 minutes.
Until it is nice and creamy.
Meanwhile break the eggs into a bowl.
Beat until a pale yellow colour.
Add the eggs to the butter mixture.
Beat until all is well combined.
Add the vanilla to the mixture.
Sift in the flour gradually.
Fold it in after each addition.
Chop the chocolate finely.
Fold the chocolate into the batter.
Coat the raspberries in the flour.
Fold the raspberries into the batter.
Ladle the batter into the baking tin.
Smoothen the top with a spoon.
Bake the cake for 45-50 minutes until cooked and golden brown, but check with a skewer if the cake is done
Allow the cake to cool in the tin on a wire rack.
Turn out the cake on a board or large platter and remove the paper*.
Sprinkle the raspberry traybake generously with icing sugar.
Cut the Raspberry traybake into thick slices and halve them.
We whip double cream as well and then tea turns into a party!
Happy Winter!