White Chocolate & Peach Traybake (Jack Monroe)

Name: White Chocolate & Peach Traybake (Jack Monroe)
Cuisine: British, European
Ingredients: 250g butter, plus extra for greasing; 200g caster sugar; 3 eggs; 200g tinned peaches, drained weight; 100g white chocolate; 200g self raising flour

6 steps

Tips: To make a Bakewell-style traybake, use fresh raspberries instead of tinned peaches and replace 50g of the sugar with ground almonds. Instead of the peaches you can use apricots, mandarins or berries - anything you fancy really. 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.

Updated at: Thu, 17 Aug 2023 02:57:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories511.1 kcal (26%)

Total Fat31.2 g (45%)

Carbs53.9 g (21%)

Sugars34.7 g (39%)

Protein5.6 g (11%)

Sodium337.5 mg (17%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

250gbutter

plus extra for greasing

200gcaster sugar

3eggs

200gpeaches

tinned, drained weight

100gwhite chocolate

200gself raising flour

Instructions

Step 1

Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 20 x 20 square cake tin or small roasting tin.

OvenPreheat

Step 2

Cream the butter and sugar together in a mixing bowl with a fork or wooden spoon until well combined. Break in the eggs and mix together, beating until smooth.

butter250g

caster sugar200g

eggs3

Step 3

Drain the peaches and chop into chunks - fine chunks will ensure a subtle distribution of fruit throughout the traybake, but larger chunks give a delightfully sweet, juicy bite. Add to the mixing bowl and stir through.

peaches200g

Step 4

Using a sharp knife, chop the chocolate into small chunks - or you can put it in a freezer bag and bash it into chunks with a rolling pin - and fold into the mixture. Add the flour and mix well to combine into a soft, sweet-smelling batter.

white chocolate100g

self raising flour200g

Step 5

Pour the batter into the tin and bake in the centre of the preheated oven for around 45 minutes - depending on the size of the tin. A shallow tin will cook faster, whereas a deeper tin will take its time. To check, insert a sharp knife into the centre of the cake. If the knife comes out clean, the traybake is ready.

Step 6

Allow to cool in the tin for 10 minutes before turning out and chopping into squares.

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