As many of you know, I am a big advocate in my cooking and eating of three mantras:
Keep it simple
Keep it local
Keep it seasonal
So when a suggestion of a cookbook called Seasonal Baking popped up in my suggestions, I jumped at it.
I don’t have any other of this lady’s books. But had a little gander at her website, which unfortunately she doesn’t keep up to date. But she’s probably too busy making cakes! Being in the business of making cakes for over 25 years, I think she probably could be classed as an expert.
White Chocolate is a temperamental ingredient and it needs to be handled with care. It’s not chocolate in the strict sense as it doesn’t contain cocoa solids. It is difficult to melt, so for this recipe you really have to be organised and melt it very very slowly. but it’s worth it, I promise.
The fruit element is also very important, I have used fresh (bought) berries, but frozen work just aswell.
Seasonal Baking – Very Berry White Chocolate Traybake
225g self raising flour
225g Caster Sugar
1 teaspoon Baking Powder
Zest of one Lemon
200g White Chocolate
250g berries (mix of blueberries and raspberries)
Melt half of the white chocolate slowly over a saucepan of hot water. Meanwhile cream the sugar and softened butter well, add the flour, eggs, zest and baking powder and mix thoroughly. This is best done in the mixer, and beat the hell out of it.
Mix in the other 100g of white chocolate and then gently stir in the berries.
Bake at 170oC in a traybake tin for about 20 minutes. Leave to cool in the tin then maybe drizzle some extra melted white chocolate over it- to e sure to be sure!