Rose and raspberries are the quintessential essence of summer. The flavours go together extraordinarily well too. This raspberry, rose and white chocolate traybake is a wonderful sweet and fruity cake for summer. It’s simple to make and can easily be cut into squares and still look good.
A few months ago, I made the most delightful peach and white chocolate cake. As it was so successful, I thought something similar would be perfect for the Liskeard pop-up cafe. Yes, I took on the task of all the baking for this momentous event. The original cake tastes lovely, holds together well and has a slight puddingy quality which was what I wanted.
Raspberry Rose White Chocolate Traybake
I’d already decided to use strawberries, rhubarb and blueberries in some of the other bakes, so I opted for raspberries in this one. Long ago, I established that rose complements summer fruits remarkably well. I thought it wouldn’t go amiss here either so I put my rose syrup to good use.
It’s a very simple cake to make and holds together well. It works particularly well for parties and bake sales as it can easily be cut into squares and still look good. Luckily, this was another success. Not quite as popular as the rhubarb and polenta cake, but nonetheless delicious.
For something a little more indulgent, you might like my raspberry cream sponge cake which is just perfect for any summer party. It’s made a little bit more special with the addition of lemon verbena and rose.
Thanks for visiting Tin and Thyme. If you make this raspberry and white chocolate traybake, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Raspbery Rose White Chocolate Traybake
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Raspberry Rose White Chocolate Traybake – The Recipe
Raspberry Rose and White Chocolate Traybake
- 40 g unsalted butter
- 60 g white chocolate
- 200 g raspberries
- 2 large eggs (I used duck eggs)
- 200 g light brown sugar
- 300 g flour (half wholemeal spelt, half white)
- 2 tsp baking powder
- ¼ tsp sea salt
- 220 ml milk
- 2 tbsp rose syrup
- 40 g flaked almonds
- Melt butter and chocolate in a very small pan over low heat. Set aside to cool.
- Whisk eggs with the sugar until thick and pale.
- Sieve in the flour, baking powder and salt and fold together as gently as possible.
- Mix the milk and rose syrup and add bit by bit, stirring gently each time.
- Gently stir in the butter and chocolate mixture.
- Set 16 of the raspberries aside and gently stir in the remainder.
- Spoon into a 9″ sq cake mould. Gently press the remaining raspberries into the batter so that one will appear in the middle of each square. Scatter the almonds over the top.
- Bake at 180℃ (350℉, Gas 4) for 35 minutes until risen, firm to the touch and golden on top.
- Allow to cool, then cut into 16 squares.
As this raspberry, rose and white chocolate traybake is most definitely a fruity cake, I’m entering it into Tea Time Treats. This is a monthly table of delights hosted alternately by Karen of Lavender and Lovage and Kate of What Kate Baked. This month’s theme is fresh fruit.
Calendar Cakes also has a fruity theme this month, so I am sending my cake off to Laura Loves Cakes and Dolly Bakes.