Dessert for 12

Raspberry White Chocolate Traybake

Name: Raspberry White Chocolate Traybake
Total time: 85 min
Yield: 12 servings
Cuisine: British and Irish
Ingredients: 200 g softened butter; 200 g golden caster sugar; 4 eggs; 150 g self-raising flour; 1/2 tsp baking powder; 50 g ground almonds; 100 g natural yogurt; 100 g frozen raspberries; 200 g fresh or frozen raspberries; 100 g sugar; 1 tbsp lemon juice; 100 g white chocolate; 100 g softened butter; 100 g icing sugar

A yogurt almond sponge holds raspberries and lemon sauce, then gets covered with white chocolate buttercream.

$1.08per serving $

85 minstart to table

12servings

British and Irish Vegetarian Budget Desserts Sheet pan Summer

Ingredients

200 g softened butter
200 g golden caster sugar
4 eggs
150 g self-raising flour
1/2 tsp baking powder
50 g ground almonds
100 g natural yogurt
100 g frozen raspberries
200 g fresh or frozen raspberries
100 g sugar
1 tbsp lemon juice
100 g white chocolate
100 g softened butter
100 g icing sugar

Steps

Heat the oven to 350 F and line a 9-by-13-inch baking pan.
Beat 200 g butter with the caster sugar, add the eggs, then fold in the flour, baking powder, almonds, and yogurt.
Fold in the 100 g frozen raspberries, spread the batter in the pan, and bake for 25 to 30 minutes until firm.
Cook the remaining raspberries with 100 g sugar and lemon juice in a saucepan for 8 minutes, then cool the sauce.
Melt the white chocolate, cool it slightly, and beat it with 100 g butter and icing sugar.
Cool the cake completely, spread the raspberry sauce and white chocolate buttercream over it, and cut into squares.

Main ingredient on sale this week? See what to make with eggs on sale.