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Raspberry Ripple Traybake with White Chocolate Frosting
A moist raspberry traybake made with fresh or frozen raspberries and a creamy white chocolate frosting. Raspberry compote is swirled through both the batter and the frosting.
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Ingredients
- 200 g soft butter (for the cake batter)
- 200 g golden caster sugar (for the cake batter)
- 4 eggs
- 150 g self-raising flour (self-raising flour)
- 0.5 tsp baking powder
- 50 g ground almonds
- 100 g plain yogurt
- 100 g frozen raspberries (briefly fold into the batter)
- 200 g fresh or frozen raspberries (for the raspberry compote)
- 100 g sugar (for the raspberry compote)
- 1 tbsp lemon juice (for the raspberry compote)
- 100 g white chocolate (for the frosting)
- 100 g soft butter (for the frosting)
- 100 g icing sugar (for the frosting)
Steps
- 1
To make the raspberry compote, place the raspberries, sugar and lemon juice in a medium saucepan. Simmer over medium heat for about 10 minutes, until the raspberries are soft and the mixture has thickened slightly to a jam-like consistency. Leave to cool completely; the compote will firm up further as it cools.
- 2
Preheat the oven to 180 °C (fan 160 °C, gas mark 4). Line a 20 × 25 cm traybake tin with baking paper.
- 3
Place the butter and golden caster sugar in a bowl and beat with an electric hand mixer until pale and fluffy.
- 4
Beat in the eggs one at a time.
- 5
Add the self-raising flour, baking powder, ground almonds and plain yogurt. Fold everything together until a spreadable cake batter forms.
- 6
Briefly fold in the frozen raspberries until evenly distributed throughout the batter.
- 7
Transfer the batter to the prepared tin and spread it into the corners. Smooth the surface with a spatula.
- 8
Dollop about two-thirds of the raspberry compote over the batter using a teaspoon. Gently drag a wooden skewer or the tip of a table knife through the compote to create a marbled ripple effect.
- 9
Bake the cake for 45–50 minutes, until golden brown and well risen, and a wooden skewer inserted into the center comes out clean. Leave to cool completely on a wire rack.
- 10
To make the frosting, melt the white chocolate in a heatproof bowl in the microwave in short intervals, stirring between each interval. Alternatively, melt the chocolate over a saucepan of gently simmering water; the bowl must not touch the water. Leave the chocolate to cool completely, otherwise it will melt the butter.
- 11
Beat the soft butter with an electric hand mixer until soft and fluffy. Beat in the cooled white chocolate.
- 12
Add the icing sugar in two batches and beat until the mixture is pale, fluffy and spreadable.
- 13
Spread the frosting over the completely cooled cake. Dollop the remaining raspberry compote over the top using a teaspoon and gently swirl it with a wooden skewer or table knife.
Notes
Cooling times are not fully included in the stated total time. Allow the compote to cool completely before using it; the melted chocolate for the frosting must also be completely cooled.
Nutrition per serving
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