RASPBERRY & WHITE CHOCOLATE BAKEWELL RECIPE
Don’t be fooled by the name of this cake; it is merely a nod to the British Bakewell style, and actually has its roots in the rather fancy French friand, a small cake famed for its unusually dense yet somehow light and tender texture.
Many years ago, we made them in our café, and somewhere along the line we decided to squeeze all that continental classiness into a traybake, so we bent it to our will and the result is a rather tasty Anglo-French slab of sustenance. Perfect for an end-of-summer picnic with a glass of something crisp and cold, or a flask of tea.
Ingredients
- 250g soft butter
- 375g caster (superfine) sugar
- 8 medium eggs
- 250g ground almonds
- 210g plain (all-purpose) flour
- 1 teaspoon salt
- 200g white chocolate chips
- 250g fresh raspberries
- 75g flaked almonds
- icing (confectioner’s) sugar, for dusting
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Photo Credit: Sam A Harris.
Recipe
Preheat the oven to 180°C fan/350°F/gas 6 and line your 22 x 33 x 5cm baking tray (sheet pan).
Beat the softened butter and sugar together until combined and light in colour. Next, add the eggs and beat until fully combined and emulsified, then add the ground almonds, flour and salt. Mix until fully combined
– there’s no need to beat this furiously, just enough to create a nice smooth batter.
Add the white chocolate chips and raspberries to the mixing bowl and fold through so they’re evenly dispersed. Keep mixing until ripples of pink raspberry juice begin to appear, but don’t break up the raspberries too much, as you do want some bigger bursts of fruit.
Pour the mixture into your lined tray and spread it out evenly using a spatula. Finally, sprinkle the flaked almonds evenly across the top and place in the oven. Bake for 45–55 minutes. You’re looking for a lovely light golden caramelisation to the cake and the flaked almonds.
Leave to cool in the tray for at least 15 minutes, then remove from the tray and dust with icing (confectioner’s) sugar before serving while still a little warm. This will keep for 5 days in an airtight container in the fridge.
There’s no reason why this recipe wouldn’t work with blackberries or other soft fruits of the same ilk. If you can’t get hold of white chocolate chips, put white chocolate buttons in a food processor and blitz to create little shards: you want the pieces to be relatively small. Get your hands sticky and give this bake a go! If you fancy making more cakes like this, our book, BAKE IT, SLICE IT, EAT IT. has over 90 unbeatable recipes.
