White chocolate traybake recipe

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  • Serves 9
  • 20 mins to prepare and 45 mins to cook, 10 mins to cool
  • 474 calories / serving


    For the cake

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

    For the topping

    • 200g white chocolate
    • 50g (1 3/4oz) walnuts for decoration, chopped

Each serving contains

  • Energy

  • 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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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. 

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