Raspberry ripple & white chocolate traybake
- Anna Glover
Save recipe
Serves 12
Easy
Prep: 30 mins
Cook: 55 mins
plus cooling
A star rating of 4.9 out of 5.9 ratingsRate
loading...
Highlight in-season raspberries in summer with this raspberry ripple traybake. They’re beautifully complemented by a creamy white chocolate icing
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Chai tea
A star rating of 4.3 out of 5.21 ratings
Fresh mint tea
A star rating of 4.7 out of 5.9 ratings
Latte
A star rating of 3.4 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
- 200g softened butter
- 200g golden caster sugar
- 4 eggs
- 150g self-raising flour
- ½ tsp baking powder
- 50g ground almonds
- 100g natural yogurt
- 100g frozen raspberries
For the raspberry compote
- 200g fresh or frozen raspberries
- 100g sugar
- 1 tbsp lemon juice
For the white chocolate icing
- 100g white chocolate
- 100g softened butter
- 100g icing sugar
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal474
- fat28g
- saturates15g
- carbs50g
- sugars40g
- fibre1g
- protein6g
- salt0.73g
Ad
Method
-
step 1
To make the raspberry compote, put all the ingredients in a medium saucepan over a medium heat and simmer for about 10 mins until the raspberries soften and the mixture thickens slightly and turns jammy. Leave to cool completely (it will set more as it cools).
-
step 2
Heat the oven to 180C/160C fan/gas 4 and line a 20 x 25cm traybake tin with baking parchment. Beat the butter and sugar together in a bowl using an electric whisk until pale and fluffy. Beat in the eggs, one at a time, then add the flour, baking powder, ground almonds and yogurt. Fold everything together until you have a spoonable cake batter. Briefly fold in the frozen raspberries until evenly distributed.
-
step 3
Scrape the batter into the tin, pushing it to the corners, then smooth the surface using a spatula. Dollop about two-thirds of the raspberry compote over the batter in teaspoonfuls, then use a skewer or tip of a cutlery knife to gently ripple the compote into the batter and create a marbled effect. Bake for 45-50 mins until golden, well risen and a skewer inserted into the middle comes out clean. Leave to cool completely on a wire rack.
-
step 4
For the icing, melt the chocolate in a heatproof bowl in the microwave in short bursts, stirring in between, or over a pan of simmering water, ensuring the bowl isn’t touching the water. Leave to cool completely – the chocolate needs to be cool to make the icing, or it will melt the butter.
-
step 5
Beat the butter in a bowl using an electric whisk until soft and fluffy, then beat in the cooled white chocolate. Add the icing sugar in two additions, then beat until pale, fluffy and spreadable.
-
step 6
Spread the icing over the cooled cake, then spoon over teaspoonfuls of the remaining raspberry compote, gently marbling it into the icing using a skewer or cutlery knife.
Recipe from Good Food magazine, July 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.9 out of 5.9 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...