Raspberry & white chocolate traybake

Raspberry & white chocolate traybake

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(19 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Cuts into 16 pieces
The perfect summer pud for a lunch party, or treat with afternoon tea

Nutrition and extra info

Nutrition:

  • kcal314
  • fat25g
  • saturates12g
  • carbs19g
  • sugars13g
  • fibre2g
  • protein5g
  • salt0.18g
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Ingredients

  • 375g pack ready-rolled shortcrust pastry
  • 500g mascarpone
  • 100g golden caster sugar
  • 100g ground almonds
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g fresh raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 100g white chocolate, roughly chopped

Method

  1. Heat oven to 160c/fan 140c/gas 4. roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.

  2. Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.

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Comments, questions and tips

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Comments (45)

emhes2010's picture

How long does it keep for?

choccow56's picture

Nice bake, I cooked it for extra 15 mins and it came out perfect, as previous poster said, could not taste white choc much, but still decent recipe.

nicole011270's picture
4

Gave it 10 more minutes as suggested - was very nice. The chocolate seemed to sink and make a chocolate flavoured pastry.

jemma_baby86's picture

Turned out perfect and was easy too

jordan96's picture

LOOKS YUUMMMMMMYYYYYY!!!!! <3 <3 <3

tinribsw's picture

are there no recipes here that don't use ready made pastry?
I'm trying to find the quantities for almond shortcrust pastry for my mince pies! will have to just experiment ...what a disappointment on a recipe website!

Dave Boyle's picture

Almond Pastry:
200g plain flour
175g ground almonds
175g golden caster sugar
200g cold butter diced
1 egg yolk

vaughflyn's picture

Has anyone tried this without almonds? What could I use as I'm alergic to nuts.

paradisehouse's picture

Sara, baking beans are little ceramic balls (you can buy a tub of them from Lakeland or cookshops) and are used to weigh down the pastry so it doesn;t rise up or get air bubbles. You could use any dried beans, or dry rice - and keep it to use over & over again for same purpose.

sara888's picture

what on earth are 'baking beans' ??

hellokittyzilla's picture

I would like to make it but I don't have a proper tin. Any advice?

supersandra's picture

I made this for my nephews and they loved it they couldn't get enough of it. I most certainly will make it again.

nives19's picture
5

This has become one of my favourites! I've made it a lot of times and everyone loves it. Also cooked 10 mins longer than stated. Made it with blueberries several times and it's delicious!!!

jibbsy7's picture

Done this for my girlfriend several times as she loves white chocolate, raspberries and almonds so this is perfect for her. I tried melting an extra 100g of white chocolate into the mix itself which added an extra hint of chocolate to every bite. Definately worth making as I have found people love it and it never lasts more than a day!

serendipitymel's picture

Ashley,

In most supermarkets Mascarpone is in plastic tubs is in the chilled cheese section near where you might find cottage cheese and Dairylea for example. Happy hunting!

fionaskellett's picture

I found that it needs to be cooked longer as well. I also made it with dried cranberries and tried it our on the people at work - they loved it!

lv20000's picture
4

Needs to be cooked for longer! Cooked for about 40 minutes, left it to set in the fridge but after 3 hours it was still mushy so had to put it back in the oven for about an hour, then back into the fridge. It came out perfect!

eleanormayo's picture
4

I agree with some of the previous comments, this took a lot longer to cook than stated, probably about 50 mins in the end. The end result was worth the wait though!

rivulet's picture
3

A little bland and I didn't like the ground almond taste all over the cake. The bites with chocolate in were better.

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