Wednesday, 30 September 2015

White Chocolate and Pecan TrayBake Cake

A simple cake, with only two flavours but full of taste. Perfect for an afternoon treat.


  • 175g  Self raising flour
  • 75g Butter
  • 175g caster sugar
  • 3 Eggs
  • 200g White chocolate
  • 75g Pecans Chopped


  1. Preheat the Oven to 180 Celsius or 170 Celsius if you have a fan oven.
  2. Grease a baking tray with butter and cut a square of baking paper to go on the bottom of the tin.
  3. Melt 100g of white chocolate with the butter in a heatproof bowl above boiling water.
  4. Whisk the eggs and sugar together then add the white chocolate and butter mixture.
  5. Sift in the flour and fold in with the rest of your chopped chocolate and pecans.
  6. Pour into your tin and smooth the surface.
  7. Then pop in the oven for 25- 35mins.
  8. Leave to cool and then cut.

    Notes and Recommended Products

    Cake notes:
    When it comes to this bake, its all about the chocolate. Use top quality chocolate. I used milkybar, a classic. 
    By melting 100g of white chocolate with your butter you are giving the sponge a white chocolate taste, this makes the chocolate element in the cake that bit stronger.
    Don't worry if the top becomes very brown, its the inside you should worry about, it needs to be golden inside to ensure the sponge is right, therefore remember to use your skewer to check.

    This recipe can easily be adapted into a white chocolate and pecan brownie by adding another 200g of white chocolate, this will give the sponge more moistness and density, creating a brownie like texture.
    To make this tray bake child friendly remove the nuts and decorate with white chocolate icing and sprinkles.
    You can also change the pecans to macadamia's or walnuts or all of them! Its entirely up yo 
    you and your taste buds,
    If you want more flavour then I recommend to do some sort of topping with white chocolate, you could melt some in a pan and simply drizzle over or add another ingredient say cardamom. 


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