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 you can easily cut it into squares and it still looks 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.

This raspberry rose white chocolate traybake is a very simple cake to make and it 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.

More Raspberry & White Chocolate Recipes You Might Like

• Lactofree raspberry, poppy seed and white chocolate muffins
• Raspberry tarts
• Raspberry & white chocolate blondies
• Raspberry & white chocolate cheesecake with a hazelnut crust
• Raspberry & white chocolate cupcakes
• Raspberry & white chocolate flapjacks

Keep in Touch

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. And do please rate the recipe. Have you any top tips? Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.

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If you’d like to see some more traybake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

Raspbery Rose White Chocolate Traybake

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5 from 2 votes

Raspberry Rose and White Chocolate Traybake

A wonderful sweet and fruity cake for summer. It's simple to make and can easily be cut into squares and still look good.

Cook ModeToggle to keep screen awake

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Afternoon Tea, Dessert, Snack

Cuisine: British

Keyword: bake sale, cake, raspberries, rose, summer, traybake, white chocolate

Servings: 16 squares

Calories: 205kcal

Author: Choclette @ Tin and Thyme

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

Metric – US Customary

Instructions

• Melt butter and chocolate in a very small pan over low heat. Set aside to cool.
  40 g unsalted butter, 60 g white chocolate
• Whisk eggs with the sugar until thick and pale.
  2 large eggs, 200 g light brown sugar
• Sieve in the flour, baking powder and salt and fold together as gently as possible.
  300 g flour, 2 tsp baking powder, ¼ tsp sea salt
• Mix the milk and rose syrup and add bit by bit, stirring gently each time.
  220 ml milk, 2 tbsp rose syrup
• Gently stir in the butter and chocolate mixture.
• Set 16 of the raspberries aside and gently stir in the remainder.
  200 g raspberries
• 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.
  40 g flaked almonds
• 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

Adapted from Peach and White Chocolate Cake on Tin and Thyme

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 205kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 60mg | Potassium: 153mg | Fiber: 4g | Sugar: 18g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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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 raspberry cake off to Laura Loves Cakes and Dolly Bakes.