Monday, 21 August 2017

Raspberry & White Chocolate Traybake Cake

Essentially an upside-down cake recipe, this Raspberry & White Chocolate Traybake Cake tastes amazing.  The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.

Raspberry and White Chocolate Tray bake cake, a twist on an easy upside down cake using seasonal fruits

I'm sure if you're a regular to Only Crumbs Remain you may have noticed that I've fallen under the spell of upside-down cakes this summer with an aromatic strawberry and basil, and a dark moody bilberry upside down cake made in recent weeks.  Both were so well received by those we shared them with, and were an absolute doddle to make.

   
So having seen some wonderful fresh raspberries for sale in our local supermarket this past week I instantly knew how we'd use them - in another version of an upside down cake!  Not only are they a doddle to make, and there's no worry about the fruit sinking to the bottom as can often happen when it's mixed into the batter, but turning the cake out to reveal the colourful fruit beneath is always exciting!    

How to make Raspberry and White Chocolate Traybake cake, a twist on a simple upside down cake, with white chocolate drizzled over the seasonal fruits as well as included in the cake batter.

Undoubtedly the most well known upside-down cake recipe is the pineapple upside-down cake.  The rings of pineapple filled with glace cherries were a 1970's classic,  and if my Instagram feed is reliable then it looks as though it may be starting to make a bit of a comeback!

But, as classic as the pineapple upside-down cake is, the flavour combinations and fruits used are really only limited to your own imagination.  All soft fruits would be a great addition to this easy and effective style of cake.  How about a seasonal blackberry and apple with a little cinnamon added to the batter mix, or perhaps a layer of pears baked with a chocolate sponge, and of course we already know how great a summery strawberry upside-down cake is with basil, not to mention this raspberry and white chocolate one.         

Upside down cake recipe using raspberries and white chocolate

Ordinarily upside-down cakes are baked in a round tin, but there really is nothing stopping you baking it as a traybake as I have done here with this Raspberry and White Chocolate Traybake Cake. As much as I love a round cake when it's presented on a cake stand, square traybake cakes definitely do have their place.  Square tins (I used a brownie pan) are easier and quicker to line, portion up well,  and in my opinion are more portable especially once the slices have been cut.  

I just love how eye catching upside-down cakes can be, the colourful layer of fruit set against the pale fluffy sponge gets me every time.   The fruit really is the cake's crowning glory!  And that's all before a slice is tasted!  This particular Raspberry & White Chocolate Traybake Cake was shared with Mr E's work colleagues, they soon devoured it with many a favourable comment said about it.  I'm sure it won't last long if you were to make one too!   

Upside down cake recipe using raspberries and white chocolate



So, here's how to make a Raspberry & White Chocolate Traybake Cake.

 


print recipe

Raspberry & White Chocolate Traybake Cake
Essentially an upside-down cake recipe, this Raspberry and White Chocolate Traybake Cake tastes amazing.  The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.

Details
Prep time: Bake time:     Yield: 1 x 20cm Traybake, serving 9

Specific Equipment
    1 x 18cm Brownie Pan 
Ingredients
For the Cake Batter
  • 50g White Chocolate
  • 115g Butter, unsalted & softened
  • 115g Caster Sugar
  • small Pinch of Salt
  • 1/2 tsp Vanilla Extract
  • 2 Eggs, lightly beaten (see notes a & b below)
  • 115g SR Flour
  • 250g Raspberries (Fresh or Frozen - frozen often works out cheaper and is what I used here)
  • 1 tbsp Milk
For Decoration
  • 30g - 40g White Chocolate

Method
1. Prepare the raspberries. If using fresh raspberries clean as appropriate, removing any spoilt fruit.  (see note c below) 2. Preheat the oven to 180℃ / Fan 160℃ / 355℉ / Gas 4. 3. Prepare the brownie tin. Grease and fully line the tin with grease proof paper.  Place the prepared raspberries (or frozen ones) into the bottom of the brownie tin, ensuring there is an even layer. 4. Melt the chocolate. Break the chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn't touch the base of the pan. Sit it over a low to medium heat.  Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). Set aside allowing it to cool a little, though not allowing it to set.5. Make the sponge batter. Place the soft butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition, (see note b below). Add the milk and mix in.  Sieve the flour into the mixture. Use a spatula or large metal spoon to fold this in gently. Add the melted white chocolate and mix together gently.6. Fill the brownie tin. Spoon the prepared batter into the prepared brownie tin onto the layer of raspberries. Spread the batter out gently to level, aiming not to disturb the raspberries beneath. Use the back of a spoon to make a slight indentation to the centre of the batter. This will help it bake level. 7. Bake. Place the brownie tin in the centre of the oven and bake for about 45 - 50 minutes until golden brown, slightly pulling away from the sides and a cake skewer inserted in the centre comes out clean. You may need to rotate the cake tin after 35 - 40 minutes of baking. Once baked, remove from the oven and place onto a cooling rack. 8. Turn out the cake. Allow the cake to cool for 5 minutes before removing from the tin. Invert a cooling rack on top of the brownie pan. In one movement, swiftly turn the tin and cooling rack upside down. Remove the brownie pan and carefully peel away the greaseproof paper. The raspberries will now be the top of the cake. Allow the cake to finish cooling.9. Decorate. Consider melting a little more white chocolate over a bain marie, as before, and decorate the cake by drizzling the chocolate over the top of the raspberries.  Do this either with a teaspoon or a piping bag - a piping bag will give a much neater effect. 10. Enjoy!  Slice into at least 9 pieces.
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above. b) Consider warming your lightly beaten eggs very gently over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better sponge.  c) If you'd prefer the raspberries to be seedless, pass the fresh or defrosted fruit through a fine sieve discarding the seeds.  Spoon the layer of pulp into the base of the prepared tin, ensuring there is an even layer.  Place into the freezer for 15 minutes whilst the cake batter is made - this will prevent the raspberry pulp from moving when being topped with the batter. 














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How to make Raspberry and White Chocolate Traybake cake, a twist on a simple upside down cake recipe, with white chocolate drizzled over the seasonal fruits as well as included in the cake batter.





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Useful Baking Equipment when making a Raspberry & White Chocolate Traybake Cake

 


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26 comments:

  1. what a great idea - I really love raspberry cakes but the berries do sink and get lost - this is such a great way to feature them

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    Replies
    1. Thankyou Johanna, they do have a tendancy to sink don't they and by baking them a definitive layer really does make them the star of the show :-)
      Angela x

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  2. YUM! This looks so delicious - and pretty easy peasy too! We really love pineapple upside-down cake in our house, but I love how you have so successfully used other fruit too. They are all good, but I think this one might be my favourite! :-D

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    Replies
    1. It definitely is yum Eb, and didn't last long when Mr E took most of it into the office! It's great how so many fruits lend themselves to an upside-down cake, in my opinion this one is a dead heat with the strawberry & basil for yumminess :-)
      Angela x

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  3. This is such a gorgeous cake Angela!! So beautiful! Love the pictures! The white chocolate drizzle, the tangy sweet raspberries and the fluffy buttery sponge, make it such an amazing bake !

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  4. delicious as always Angela , and very clever to make a kind of upside down cake so that there raspberries stay intact. I also love the white chocolate drizzling - yummy! x

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    1. ooh you definitely can't leave the white chocolate drizzle off Jenny, lol :-p
      Thanks for your lovely comment,
      Angela x

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  5. This looks incredible Angela! I absolutely love all your upside down cakes and just looking at this one makes me want to go and make it. We have a banana one that's a favourite in our house but I would love to try this one too! Thanks for sharing with #CookOnceEatTwice x

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    Replies
    1. I love the idea of a banana upside-down cake Corina, i imagine they'd lend themselves well to creating a nice patter to the top of the cake like the original pineapple version does.
      Do let me know if you give it a go Corina,
      Angela xx

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  6. YUM! I am definitely going to make a Peachick safe version of this - well ok who am I kidding its not for the Peachicks I'm going to make a me-safe version and I might share it with them!!

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    1. Hahaha, that's the way to go Midge, it's very yummy so I'm more than sure you'll love it :-D Do share a picture when you get chance to make your free-from version ,
      Angela x

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  7. What a fab recipe.Great flavour combos,perfect for children or an elegant afternoon tea too!I am inspired,fruity cakes are my absolute fave.So love this xx

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    1. Aw I'm so happy to hear that I've inspired you Jenny :-), looking forward to see what you rustle up xx

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  8. These just look amazing Angela and I cant help but notice how much your photography has come on from earlier post. They all look so soooo good now!

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    1. Aw thankyou Jacqui, I'm so glad that you've noticed an improvement in my pics. It's all thanks to now having a decent camera - albeit it being an entry level DSLR rather than anything really fancy. I'm learning loads with playing around with it - only wish we'd bought one sooner :-)
      Thanks for your lovely comments Jacqui,
      Angela x

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  9. This looks so good! I love the colour of those raspberries!

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    1. The colour of the raspberries is just gorgeous isn't it Kat, and no food colourant in sight :-)
      Angela x

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  10. I agree with you upside cakes look stunning, very appealing, and this one is no exception:) Raspberries are so delicious in desserts!

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    Replies
    1. Aw thankyou Monika, I love the flavour raspberries bring to a bake :-)
      Angela x

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  11. Oooh Angela you have combined two delicious flavours together, raspberries and white chocolate are a match made in heaven! This looks amazing! x #CookBlogShare

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    1. It's such a scrummy pairing isn't it Kirsty,
      Angela x

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  12. Wow! Angela, this looks so gorgeous! I don't make much with raspberries so this is a good recipe to add to my collection. I think I should make it soon. :D Thank you for sharing!

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    Replies
    1. Aw thakyou Jhules :-) It's super easy to make, and tastes absolutely amazing, if I do say so myself! It got the thumbs up for all those who tried it, so I do hope you enjoy it just as much as we have if you get chance to try it. :-)
      Angela x

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  13. Looks delicious Angela! I love the combination of raspberries and white chocolate. Surprisingly, I've never eaten Pineapple Upside Down Cake. I never really thought about it until now. :-) But, I think now I'll have to try it. Both variations sound so yummy and pretty simple to make.

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    Replies
    1. They really are easy to make - yummy and effective too once turned out of the tin :-D Ooh you must try a pineapple upside-down cake Jennifer, it's been quite some years since I had one but they are so lovely.
      Angela x

      Delete

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