All that was needed was to buy some Cornish raspberries from our local greengrocer – mmmm. As I’d been sent some flour and sugar for the event, I tried to do as little tinkering as possible. So instead of using wholemeal flour as I normally would for brownies, I used plain white Allinson flour instead. My eggs were duck eggs, so larger than the eggs meant for the recipe, but extra egg is by no means a bad thing in a cake. I’d been sent some Billington’s golden caster sugar, which is the standard one I use anyway, so felt justified in using the vanilla sugar I always keep on standby (a couple of vanilla pods in a jar of golden caster sugar, that gets refilled as soon as it is used). The only real change I made was to the name. In my book, brownies are made with dark chocolate not white. These cakes, made with white chocolate and including white chocolate chips too, are most definitely blondies.
This is how I made:
Raspberry and White Chocolate Blondies
- Melted 115g unsalted butter in a pan over gently heat.
- Turned off the heat and added 100g of chopped vanillary white chocolate (I used G&B). Stirred until more or less combined.
- Whisked 2 duck eggs (can use large hens eggs) with 115g vanilla sugar (golden caster) until thick and frothy.
- Folded in the chocolate mixture followed by 125g of sieved plain white flour.
- Gently stirred in 125g raspberries and 60g white chocolate chips.
- Scraped the batter into a 7″ sq. silicone cake mould.
- Scattered 40g white chocolate chips over the top and placed 12 raspberries onto what I imagined the middle of each future piece was going to be.
- Baked for 30 minutes at 180℃ until the cake was risen, golden and firm to the touch with just a slight wobble underneath.
- Allowed to cool in the mould then cut into 12 pieces.
Oh my days, these were good. They were perhaps a little cakier than I normally like my brownies and blondies to be, but robust enough for transporting to, and eating at, a picnic. As predicted the tart raspberries provided a delightful contrast to the sweet vanillary cake and the crunchy bits of caramelised white chocolate just added to the fun.
When choosing this recipe, I also had Tea Time Treats very much in mind, which is all about picnics. This month’s theme was chosen by Karen of Lavender and Lovage. This blogger event is co-hosted by Janie of The Hedge Combers.
Using local Cornish raspberries in these blondes makes this post just right for Shop Local over at Elizabeth’s Kitchen Diary.