I often find that baking is more of an autumn/winter activity. There’s something so cosy about making warm gooey cookies, whilst all tucked up in an over-sized jumper, when it’s super chilly outside. However, recipes like this one make me want to carry on baking all year round. It’s a super quick and simple bake that anyone could follow, and the result is an amazing summery sponge, that everyone will love!
- 200g of self raising flour
- Pinch of salt
- 200g of caster sugar
- 3 eggs
- 2 tablespoons of milk
- 50g of ground almonds
- 100g of white chocolate
- 200g of frozen raspberries (try to pick smaller ones if possible)
1) Preheat the oven to 180°C (160°C fan), and grease and line the base of a 28cm x 18cm rectangular brownie tin.
2) Chop up the chocolate into chunks. You don’t want them to be too small, otherwise they will melt down and disappear.
3) Cream together the butter and sugar until light and fluffy.
4) Add the eggs one at a time, beating well after each addition.
5) Sift in the flour and salt, and mix until well combined.
6) Stir in the milk, then sift in the ground almonds. Add the raspberries (some of which I like to crumble if they’re too big), and white chocolate chunks. Fold all this in, being careful not to overwork the mixture.
7) Spoon this into the tin, and roughly level the surface. The mixture will be fairly stiff.
8) Bake for 50 minutes until golden, and then cool on a wire rack.
9) It should be okay to cut up after about half an hour, and is lovely served warm, but just as good when it’s completely cool.
I hope you enjoy this recipe as much as I do! It’s perfect for eating in the garden if you have friends round for afternoon tea!
Let me know in the comments if you have any recipes that you think I should try out.