White chocolate lovers prefer blondes!
White chocolate, raspberry and almond blondies!
Blondies are not your average ‘run of the mill’ cake either! Oh no! The batter is much more firm before you even bake it, an almost dough-like consistency, and the finished cake is quite dense (definitely not sponge-like). But the great thing about blondies, is that while they are a nice golden colour inside, almost resembling butter cake, they are still filled with tantalising chocolate taste! That’s equivalent to one and a half bars of white chocolate energy to all you mathematicians out there! But who really cares about numbers or figures for that matter really, when there’s chocolate cake to be had! So take a break from the dark chocolate, and see what all the fuss about blondes, I mean blondies is about!
White chocolate, raspberry and almond blondies
Ingredients: 125g butter, 200g white chocolate melts, ¾ cup caster sugar, 2 eggs, ½ cup slivered almonds, ¾ cup plain flour sifted, ½ cup self-raising flour sifted, 100g white chocolate chopped, 150g fresh/frozen raspberries, icing sugar for dusting
Steps: Preheat oven to moderate, 180 degrees Celsius. Grease a 20cm square cake tin and line the base with baking paper. Combine the butter and chocolate melts in a small saucepan and stir over low heat until the chocolate melts.
Transfer the mixture to a large bowl and immediately stir in remaining ingredients until just combined. Spread the mixture into the prepared cake tin and bake for approximately 50 minutes or until firm. Allow to cool complete in tin.
Cut into 4 squares, then halve each diagonally to form 16 triangles. Dust blondies with the sifted icing sugar.
Makes 16
Tip! If you’re finding it hard to press the batter down evenly in the cake tin. Don't fret! Just put it in the oven for 10 minutes, then try again to smooth the surface out using the back of a metal spoon. (It should be a lot easier)
