Raspberry White Chocolate Financier Traybake Recipes
RASPBERRY & WHITE CHOCOLATE TRAYBAKE
The perfect summer pud for a lunch party, or treat with afternoon tea
Provided by Silvana Franco
Categories Afternoon tea, Dessert, Snack, Treat
Time 40m
Yield Cuts into 16 pieces
Number Of Ingredients 7
Steps:
- Heat oven to 160c/fan 140c/gas 4. roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.
- Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.
Nutrition Facts : Calories 314 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium
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