White chocolate traybake recipe

20 ratings Rate
  • Serves 9
  • 20 mins to prepare and 45 mins to cook, 10 mins to cool
  • 474 calories / serving
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These bite size pieces are a joy to devour. Try making a batch of light, fluffy vanilla sponge combined with chocolate and walnuts and topped with a white chocolate layer.

Preheat the oven to gas 3, 170°C, 150°C. Grease a high-sided 16cm (7in) square tin with butter. Line it with a strip of nonstick baking paper and set it aside.

Cream the butter, sugar, and vanilla seeds in a bowl with an electric beater until smooth and creamy.

Add the eggs one by one, beating well after each addition. Fold in the flour, then the chocolate and the walnuts. Spread the mixture in the tin and bake for 30-35 minutes or until set.

Cool in the tin for 10 minutes before turning out. For the topping, melt the white chocolate in a bowl placed gently over simmering water, then pour it over the cooled cake. Allow it to set before decorating with walnuts and cutting in to squares.

TIP: You may find the white chocolate cakes are already sweet enough without the icing. 

The FAIRTRADE Mark on products means that international Fairtrade standards have been met, ensuring that farmers and workers in developing countries receive a better deal for their crop and the opportunity to invest in their businesses and communities for a sustainable future. 

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  • Ingredients

  • For the cake

  • 50g (1 3/4oz) butter, softened
  • 50g (1 3/4oz) Fairtrade granulated sugar
  • 1 vanilla pod
  • 2 medium eggs
  • 100g (3 1/2oz) self-raising flour
  • 200g (7oz) Fairtrade white chocolate, finely chopped
  • 100g (3 1/2oz) walnuts, chopped
  • For the topping

  • 200g (7oz) Fairtrade white chocolate
  • 50g (1 3/4oz) walnuts for decoration, chopped
Shop ingredients
  • Energy 1975kj 474kcal 24%
  • Fat 31g 45%
  • Saturates 12g 62%
  • Sugars 32g 36%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 41.9g Protein 8.6g Fibre 1.2g


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