White chocolate and almond traybake

    1 hour 10 min

    White chocolate chips and almond flavour this decadently delicious traybake. For the middle layer, use any flavour of berry jam you'd like - raspberry, blackberry, strawberry or even cherry.

    36 people made this

    Serves: 16 

    • 110g butter
    • 150g white chocolate chips
    • 2 eggs
    • 100g caster sugar
    • 1 teaspoon almond extract
    • 125g plain flour
    • 1/2 teaspoon salt
    • 8 tablespoons any flavour of berry jam
    • 150g white chocolate chips
    • 4 tablespoons flaked almonds

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat the oven to 170 C / Gas 3. Grease a 23cm square baking tin. In a saucepan over medium heat, melt butter. Remove from heat and add 150g white chocolate chips, but do not stir.
    2. In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the mixture until just mixed. Spread just half of the mixture into the prepared tin.
    3. Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm base. Stir the remaining 150g white chocolate chips into the remaining mixture, then drop the rest of the mixture by teaspoonfuls over the jam. Sprinkle with almonds.
    4. Bake for an additional 30 to 35 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. Cool in tin on a wire rack before cutting into slices.

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    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    This was super good. I made a mistake and added all the white chocolate to the cake batter so I just added some more to the topping😊. I also didn’t have raspberry jam so I used blackcurrant and mixed in some frozen raspberries. . It was gorgeous, moist and caramelised a little on the crusts. Super good, will make again!  -  13 May 2018


    Easy to make and very yummy. I decided to double the ingredients and make a whole trayful. As it turned out, I needed rather more dough for that, and I ended up using all I'd made for the bottom layer and then quickly whipping up another batch for the top. If you want to make a trayful (35 - 40 pieces, depending on size), triple the ingredients, and you'll be fine.  -  18 Feb 2018


    Wow - this recipe deserves more than five stars. It's amazing - rich and decadent. I doubled the recipe and baked it in a 10 x 15 jelly roll pan. Next time I think I'll use a 9 x 13 pan and get a thicker bar. I did use more raspberry preserves than the recipe called for, and added about 1 cup of flaked coconut to the preserves. Next time I make them, and there will most definitely be a next time, I will spread the preserves to about 1/4 inch from the edge of the bottom crust. I spread them all the way to the edge this time, and it made getting them from the pan a little tricky. For such amazing flavor and texture, this recipe was amazingly quick and easy. Thank you for sharing it!  -  21 Dec 2006  (Review from Allrecipes US | Canada)