From freezer to table – a perfect combination I feel, although with so much time on my hands, I don’t really need to be finding ways to ‘save’ it!  However, when we return to a more normal routine, life is busy and cake is delicious!  And if you can make a batch and pop it in the freezer, then you can eat it as often as you wish!

This lovely recipe is inspired from the ‘Silver Spoon’ sugar people and I’m not entirely sure how I found it.  It truly celebrates the winning combination of white chocolate with raspberries…. but could equally champion dark chocolate, blueberries, blackberries etc etc…. Best to use fresh berries however as frozen ones can rather saturate the cake mixture and produce squidgy results.

Enjoy this recipe …. and a cup of tea with your cake.  And do put some in the freezer, so you know you can have some again soon.  Freeze flat and don’t forget where these little delicate friends are stored so you don’t put something heavy on top!


Makes approx 16 squares

200g Self Raising Flour (or g/f)
133g Caster Sugar
200g Butter
3 Eggs
2tbsp Milk
50g Ground Almonds
150g White Chocolate Chips
200g Raspberries
Pinch of Salt 

  • Heat Oven to 160oC/gas 5 and line tin approx 28cm x 18cm x 3cm.
  • Sift flour & salt into small bowl.
  • Whilst together sugar and butter until light & fluffy. Add eggs and then flour.
  • Stir in milk, almonds and white chocolate and add raspberries last, to prevent them getting too broken.
  • Spoon mixture into tin and bake for 50 mins until golden.  Cool in tin on a wire rack and when cool, turn out & slice.
  • Can be frozen for up 3 months – cut into pieces and freeze on a baking tray with space between each piece. Once frozen wrap up in cling film/baking paper.

For more ideas and recipes – come and join me at my regular cooking demos.  Informal groups of 8 people, around my kitchen table, tasting & chatting.  A 2 course lunch is included along with welcome coffee & homemade cake, recipes to take home and lots of inspiration!


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What People are Saying


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