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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Choclette x
Raspbery Rose White Chocolate Traybake
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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.
I 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*… 🙂
Thanks 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/
Love the sound of the rose syrup! It must be so flavoursome and delicious! What a great combination with white chocolate and raspberries!
Rose 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/
Thanks 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 🙂
What a delicious combination, especially with rose added.
OH yes oh yes, all of my favourite ingredients and with a splash of rose too,cannot be missed out in summer baking! Karen
This cake looks delicious :- ) x
It look so beautiful photographed in the sunshine
The raspberries look so pink and pretty and I love the sound of combining it with the rose syrup
Anything 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!
so beautiful… I love the rose and raspberry combo, it’s stunning!.. your cake is STUNNING!
This 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 !!
great 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
perfeito , bjs
Both white chocolate and raspberries are our favourites. These fruit cake bars look divine!
A combination of my favourite ingredients white chocolate and raspberries, heaven!!
I like the sound of this and of the Liskeard Pop-up cafe. Tell me more.