Raspberry Rose and White Chocolate Traybake
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.
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Raspbery Rose White Chocolate Traybake
Raspberry Rose White Chocolate Traybake – The Recipe
Raspberry Rose and White Chocolate Traybake
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Sharing
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.
The Ordinary Cook
26th July 2013 at 9:50 amI like the sound of this and of the Liskeard Pop-up cafe. Tell me more.
JUDITH LUSCOMBE
26th July 2013 at 10:10 amA combination of my favourite ingredients white chocolate and raspberries, heaven!!
Angie Schneider
26th July 2013 at 10:37 amBoth white chocolate and raspberries are our favourites. These fruit cake bars look divine!
Alessandra
26th July 2013 at 12:20 pmperfeito , bjs
Johanna GGG
26th July 2013 at 12:38 pmgreat combination of flavours – raspberry and white chocolate go together so well and is one of my favourite ways to eat white chocolate – rose syrup sounds great too – and am interested to see a new approach to writing the recipe – looks great
Jean
26th July 2013 at 12:55 pmThis cake looks delicious and thanks for the link to the preparation of rose syrup.
I’m intrigued and going to have a go at that this very day !!
belleau kitchen
26th July 2013 at 4:22 pmso beautiful… I love the rose and raspberry combo, it’s stunning!.. your cake is STUNNING!
Katharine
26th July 2013 at 5:44 pmAnything with ‘Rose’ in the title sounds so immediately appealing and perfect for this gorgeous weather. These certainly don’t disappoint, they sound delicious as does your rose, rhubarb and polenta cake – wondeful!
Katie
27th July 2013 at 6:41 amThe raspberries look so pink and pretty and I love the sound of combining it with the rose syrup
The Caked Crusader
28th July 2013 at 3:45 pmIt look so beautiful photographed in the sunshine
Miss C Flash
28th July 2013 at 6:04 pmThis cake looks delicious :- ) x
Karen S Booth
30th July 2013 at 2:02 pmOH yes oh yes, all of my favourite ingredients and with a splash of rose too,cannot be missed out in summer baking! Karen
chitchatchomp@yahoo.com.au
31st July 2013 at 2:18 amWhat a delicious combination, especially with rose added.
Laura Loves Cakes
14th August 2013 at 8:40 pmThanks for entering July’s Calendar Cakes Challenge… I’ve now posted the round up… a little delayed as I’ve been away on holiday. http://tinyurl.com/mftqwcx Thanks again 🙂
Eileen Teo
12th July 2015 at 5:02 amLove the sound of the rose syrup! It must be so flavoursome and delicious! What a great combination with white chocolate and raspberries!
Choclette
12th July 2015 at 5:32 pmRose syrup is one of my favourite summer treats. If you’re interested, I’ve just done a dedicated post on it with more information. /2015/06/rose-syrup-and-what-to-do-with-it/
Jenny @ The Brick Castle
15th July 2015 at 12:21 pmI bet that’s awesome. Dark chocolate and raspberry is really one of my ultimate favourites, and adding the Rose syrup is such an unusual move, but one that really must add so much depth *runs off to order rose syrup*… 🙂
Choclette
15th July 2015 at 12:38 pmThanks Jenny. It’s so easy to make your own roses if you can get access to some scented unsprayed ones. I’ve updated the recipe on my blog recently – /2015/06/rose-syrup-and-what-to-do-with-it/