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Blackberry and blonde chocolate traybake recipe
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37 ratings
Fruity, creamy and luscious, this easy traybake using on-trend blonde chocolate tastes as good as it looks. Enjoy with a cuppa or serve for afternoon tea - you can even make it in advance and freeze it. See method
Ingredients
- 200g baking spread, plus extra for greasing
- 350g blackberries, large ones halved
- 225g self-raising flour, plus 1 tsp
- 200g light soft brown sugar
- 4 medium eggs
- 1 tsp baking powder
- 3 tbsp milk
- rosemary sprigs, to serve (optional)
For the blonde chocolate buttercream
- 100g white chocolate, finely chopped
- 115g unsalted butter, softened
- 115g icing sugar
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1845kj
442kcal
22%
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Fat
26g
37%
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Saturates
11g
53%
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Sugars
32g
36%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 46.5g
Protein 5.5g
Fibre 1.9g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C, and grease and line a 20cm square cake tin. Toss 225g blackberries with 1 tsp flour; set aside.
- In a mixing bowl, beat the spread and sugar with a wooden spoon until pale and fluffy. Beat in the eggs, one at a time; add 1 tbsp flour with each. Gently fold in the remaining flour, the baking powder and a pinch of salt until no white streaks remain; stir in the milk.
- Stir through the floured blackberries, then tip into the prepared tin and bake for 50 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
- Meanwhile, put the chocolate in a heatproof bowl and microwave for 1 min*, then stir well. Return to the microwave in 20-sec bursts, stirring very well in between, until thick and golden; this will take about 5 mins in total. It will be very hot and start to become a little grainy, but will become smooth again when stirred. Leave to cool slightly.
- Use an electric whisk to cream the butter and icing sugar until light and fluffy, then beat in the melted chocolate. Spread over the cooled sponge.
- Mash 50g blackberries in a bowl with a fork, then spoon over the buttercream and use a cocktail stick to swirl together. Top with the rosemary sprigs, if using, and the remaining blackberries. Will keep for up to 3 days in an airtight container.
*Timings correct for an 800W microwave.
Freezing and defrosting guidelines
Freeze the buttercream and sponge separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Traybake and brownie recipes