The sweetest of little peas with the sweetest of little tray bakes.
Frilly, frivolous and flighty, sweet peas are all the fun of the summer fair in a vase. These charming, lacy blooms make a wonderful arrangement or bouquet all on their own; they have a stage presence which requires absolutely no accompaniment or dressing up. Sweet peas are a splendid selection for early to mid summer weddings and their perfumy and playful aroma will fill your venue with joyful tones. To top it off, sweet peas are dead easy to grow and many varieties can be trained to scramble up cane wigwams and trellis’ adding height and splashes of watercolour to even the smallest of gardens.
Sweet peas therefore deserve a sweet cake and you don’t get much sweeter then these white chocolate and raspberry blondies. Blondies are the fair headed cousins of brownies who, unlike brownies, do not contain cocoa powder. However, like brownies, blondies are best ever so slightly under baked enabling their centres to stay soft and gooey. The raspberries in this recipe are like little red rubies balancing the sweet white chocolate with summery, fruity flavours.
I found this recipe online at Good to Know and just made a couple of technical tweaks. Because this (mega easy) recipe uses fresh raspberries, I recommend baking the blondies on the same day that you intend to eat them otherwise, after a little while, the fruit makes them too moist.
- 150g white chocolate
- 100g butter
- 3 medium eggs
- 175g caster sugar
- 1 tsp vanilla extract
- 200g self raising flour
- 1 tsp baking powder
- 175g fresh raspberries
- 75g white chocolate for decoration (optional)
- Preheat your oven to 180c/350F/Gas 4. Line a 18 x 28cm (7 x 11”) tin with baking paper.
- Break the chocolate into a bowl and melt over a saucepan of gently simmering water. Whilst the chocolate is melting, add the butter to another saucepan and heat gently, being careful not to burn it, until melted.
- Whisk the eggs, vanilla extract and sugar together using an electric mix for 5 or so minutes until thick. The mixture should leave a brief trail when the whisk is lifted up.
- Gently mix the melted butter and white chocolate into the sugar and egg mix. Finally, sieve and fold in the flour and baking powder.
- Pour the mixture into the lined baking tin. Drop the raspberries onto the batter. The raspberries will sink into the mixture whilst it’s baking so no need to press them down.
- Bake in the oven for 25 – 30 minutes. Leave the blondies to cool in the baking tray and then lift them out using the baking paper.
- To decorate, melt the remaining white chocolate in a bowl over a saucepan of gently simmering water. Drizzle the melted chocolate onto the blondies and then slice into generous squares.
- Reserve some white chocolate for the very end so that you can literally eat it straight out of the bowl using a large spoon (optional).