White chocolate and peach traybake cake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6-8
- Dietary
- Pregnancy-friendlyVegetarian
A perfect sponge traybake cake using tinned or frozen fruit and your favourite chocolate to make something really simple, very special.
By Jack Monroe
From Daily Kitchen Live
Ingredients
- margarine: 240g/8½oz butter or margarine, plus extra for greasing
- caster sugar: 200g/7oz caster sugar, or soft light/dark sugar
- eggs: 3 free-range eggs
- blueberries: 200g mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works.
- white chocolate: 100²µ/3½´Ç³ú white chocolate, roughly chopped (milk or dark chocolate will also work)
- self-raising flour: 200g/7oz self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda)
Method
Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin.
Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon.
Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate.
Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares.
Recipe tips
This can be frozen for 3 months once cooked. Defrost thoroughly before slicing.
If using ground almonds instead of self-raising flour, the cake will be heavier as there's no raising agent. The texture is still lovely as almond cakes are very moist with bags of flavour.
You can simmer the juice from tinned fruit and then glaze the the top of the cake for a shiny finish.
