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Cakes

White Chocolate and Peach Traybake Cake

A perfect sponge traybake cake using tinned or frozen fruit and your favourite chocolate to make something really simple, very special.

Serves 6-8

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  6-8  Servings

  • 240g
    Butter or margarine, plus extra for greasing
  • 200g
    Caster sugar, or soft light/dark sugar
  • 3
    Eggs
  • 200g
    Mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple
  • 100g
    White chocolate, roughly chopped (milk or dark chocolate will also work)
  • 200g
    Self-raising flour

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Lightly grease a 20x20cm square tin.
  2. Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon.
  3. Add the eggs one at a time, beating until smooth after each addition. Mix in the flour and mix until well combined. Gently stir in the mango and white chocolate.
  4. 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.

Notes

Frozen fruit such as blueberries also works. This can be frozen for 3 months once cooked. Defrost thoroughly before slicing. You can simmer the juice from tinned fruit and then glaze the the top of the cake for a shiny finish.