Dessert for 12

Raspberry White Chocolate Traybake

Name: Raspberry White Chocolate Traybake
Total time: 85 min
Yield: 12 servings
Cuisine: British and Irish
Ingredients: 200 g softened butter; 200 g golden caster sugar; 4 eggs; 150 g self-raising flour; 1/2 tsp baking powder; 50 g ground almonds; 100 g natural yogurt; 100 g frozen raspberries; 200 g fresh or frozen raspberries; 100 g sugar; 1 tbsp lemon juice; 100 g white chocolate; 100 g softened butter; 100 g icing sugar

$4.67for 485 minServes 12

A yogurt almond sponge holds raspberries and lemon sauce, then gets covered with white chocolate buttercream.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 11 oz$0.40/oz typical	11 oz	$4.23Typical price
	Eggs, 4$0.30 each typical	4	$1.20Typical price
	Nuts and seeds, 1.75 oz$0.70/oz typical	1.75 oz	$1.23Typical price
	Sour cream, 3.5 oz$0.14/oz typical	3.5 oz	$0.49Typical price
	Berries, 11 oz$0.40/oz typical	11 oz	$4.23Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Chocolate chips and baking chocolate, 3.5 oz$0.45/oz typical	3.5 oz	$1.59Typical price
Total for the servings shown		$14.00

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarFlourBaking powder and soda

Not included in the cost.

85 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

British and Irish Vegetarian Budget Desserts Sheet pan Summer

Typical price

$1.17 per serving$4.67 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

200 g softened butter
200 g golden caster sugar
4 eggs
150 g self-raising flour
1/2 tsp baking powder
50 g ground almonds
100 g natural yogurt
100 g frozen raspberries
200 g fresh or frozen raspberries
100 g sugar
1 tbsp lemon juice
100 g white chocolate
100 g softened butter
100 g icing sugar

Steps

Heat the oven to 350 F and line a 9-by-13-inch baking pan.
Beat 200 g butter with the caster sugar, add the eggs, then fold in the flour, baking powder, almonds, and yogurt.
Fold in the 100 g frozen raspberries, spread the batter in the pan, and bake for 25 to 30 minutes until firm.
Cook the remaining raspberries with 100 g sugar and lemon juice in a saucepan for 8 minutes, then cool the sauce.
Melt the white chocolate, cool it slightly, and beat it with 100 g butter and icing sugar.
Cool the cake completely, spread the raspberry sauce and white chocolate buttercream over it, and cut into squares.

Main ingredient on sale this week? See what to make with eggs on sale.