Raspberry and White Chocolate Tray Cake Recipe

Raspberry and White Chocolate Tray Cake Recipe
Ingredients
For the Cake:

200g unsalted butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
100g ground almonds
2 tbsp milk
150g white chocolate, chopped
200g fresh raspberries
For the Topping:

150g white chocolate
100ml double cream
Fresh raspberries for decoration
Icing sugar, for dusting
Instructions
Preheat the Oven:

Preheat your oven to 180°C (350°F) and line a 9x13 inch baking tray with parchment paper.
Prepare the Cake Batter:

In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Sift in the self-raising flour and baking powder, then gently fold into the mixture.
Add the ground almonds and milk, stirring until combined.
Add the Chocolate and Raspberries:

Fold in the chopped white chocolate.
Gently fold in the fresh raspberries, being careful not to crush them.
Bake the Cake:

Pour the batter into the prepared baking tray, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tray for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Topping:

In a small saucepan, heat the double cream until it is just about to boil.
Remove from the heat and add the white chocolate, stirring until melted and smooth.
Allow the mixture to cool and thicken slightly before spreading it over the cooled cake.
Decorate:

Once the topping has set, decorate with fresh raspberries and a dusting of icing sugar.
Serve:

Cut the tray bake into squares and serve. Enjoy your delicious raspberry and white chocolate tray cake!

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