Raspberry and white chocolate Bakewell recipe
Tom Oxford and Oliver Coysh, owners of The Exploding Bakery café in Exeter and authors of cookbook Bake It, Slice It, Eat It, say: "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."
Tip: 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.
Ingredients
- 250 g soft butter
- 375 g caster (superfine) sugar
- 8 medium eggs
- 250 g ground almonds
- 210 g plain (all-purpose) flour
- 1 tsp salt
- 200 g white chocolate chips
- 250 g fresh raspberries
- 75 g flaked almonds
- 1 tbsp icing (confectioners’) sugar, for dusting
- 8.8 oz soft butter
- 13.2 oz caster (superfine) sugar
- 8 medium eggs
- 8.8 oz ground almonds
- 7.4 oz plain (all-purpose) flour
- 1 tsp salt
- 7.1 oz white chocolate chips
- 8.8 oz fresh raspberries
- 2.6 oz flaked almonds
- 1 tbsp icing (confectioners’) sugar, for dusting
- 8.8 oz soft butter
- 13.2 oz caster (superfine) sugar
- 8 medium eggs
- 8.8 oz ground almonds
- 7.4 oz plain (all-purpose) flour
- 1 tsp salt
- 7.1 oz white chocolate chips
- 8.8 oz fresh raspberries
- 2.6 oz flaked almonds
- 1 tbsp icing (confectioners’) sugar, for dusting
Details
- Cuisine: British/French
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 55 mins
- Serves: 12
Step-by-step
- Preheat the oven to 200°C/180°C Fan/350°F/Gas 6 and line your 22 x 33 x 5cm (8½ x 13 x 2in) 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 (confectioners’) sugar before serving while still a little warm. This will keep for 5 days in an airtight container in the fridge.
Recipe extracted from Bake It, Slice It, Eat It by Tom Oxford & Oliver Coysh, published by Quadrille, £15. Photography by Sam A Harris.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature