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White Chocolate and Raspberry Traybake (WEB2)

Reduced Sugar Raspberry and White Chocolate Tray Bake

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2.883 stars based on 52 ratings

This raspberry and white chocolate tray bake is made using Stevia Blend Caster Sugar. This blend is a great alternative and reduces sugar intake by 1/3 saving you calories. Try our raspberry and white chocolate tray bake, you’ll see that taste and texture is not compromised.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the sponge

  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • pinch pinch Sea salt
  • 133g 4¾ oz Stevia blend caster sugar (we use Silver Spoon) Stevia blend caster sugar
  • 200g 7⅛ oz Butter (unsalted) softened
  • 3 3 Egg(s) (free range)
  • 2tbsp 2tbsp Milk (semi-skimmed)
  • 50g 1⅞ oz Almonds (ground)
  • 150g 5⅜ oz White chocolate chunks
  • 200g 7⅛ oz Raspberries

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For a fan oven, preheat to¬†160’c.

  2. Classic mode Step 2

    Grease and line the base of a rectangular tin 28cm x 18cm x 3cm with baking parchment.

  3. Classic mode Step 3

    Sift the flour and salt into a small bowl and set aside.

    Ingredients for this step

  4. Classic mode Step 4

    Using an electric whisk, cream sugar and butter together until light and fluffy.

    Ingredients for this step

    • 133g 4¾ oz Stevia blend caster sugar (we use Silver Spoon) Stevia blend caster sugar
    • 200g 7⅛ oz Butter (unsalted) softened
  5. Classic mode Step 5

    Gradually add the beaten eggs with a little of the flour, after each addition. Gently whisk in the remainder of the flour until all the ingredients are combined.

    Ingredients for this step

  6. Classic mode Step 6

    Stir in the milk and then fold in almonds and white chocolate chunks. Put some raspberries in after to prevent them from getting too damaged.

    Ingredients for this step

    • 2tbsp 2tbsp Milk (semi-skimmed)
    • 50g 1⅞ oz Almonds (ground)
    • 150g 5⅜ oz White chocolate chunks
    • 200g 7⅛ oz Raspberries
  7. Classic mode Step 7

    Spoon the mixture into the tin and roughly level the surface, the mixture will be fairly stiff.

  8. Classic mode Step 8

    Bake for 50 minutes or until golden. Cool on a wire rack. When cool, remove from tin, remove the parchment and slice. Dust with icing sugar if you want to.