Raspberry & White Chocolate Traybake

Raspberry & White Chocolate Traybake


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For the sponge:
225 gr butter, softened
225 gr caster sugar
275 gr self-raising flour
2 level teaspoons baking powder
4 large eggs, free range
4 tablespoons milk

For the topping to blob:
150 gr mascarpone
85 gr ground almonds
100 gr white chocolate chopped in morsels
150 gr raspberries (defrosted)


Preheat your oven to 180C. Grease or spray and line a traybake (30 x 23 cm or roasting tin.
Make sure the paper sticks up a bit as the traybake  rises.

Measure all the ingredients for the sponge into a large bowl and beat until it is all well blended. Turn the mixture into your prepared tin.

In a seperate bowl mix together the mascarpone, almonds, white chocolate ( which isn't really chocolate) and the raspberries as best you can. Put blobs of this onto the mixture you already have in your tin.

Bake this in your preheated oven for about 30-35 minutes until set and golden and your skewer comes out clean. Leave the traybake to cool gradually.

When completely cooled, take it out of the tin, take off the paper, slice off the rough edges and cut nice slices to present on a plate. Serve with Ice cream or whipped cream and a cup of hot espresso.



                                                               "Enjoy"