Raspberry ripple & white chocolate traybake

Method

• step 1

  To make the raspberry compote, put all the ingredients in a medium saucepan over a medium heat and simmer for about 10 mins until the raspberries soften and the mixture thickens slightly and turns jammy. Leave to cool completely (it will set more as it cools).

• step 2

  Heat the oven to 180C/160C fan/gas 4 and line a 20 x 25cm traybake tin with baking parchment. Beat the butter and sugar together in a bowl using an electric whisk until pale and fluffy. Beat in the eggs, one at a time, then add the flour, baking powder, ground almonds and yogurt. Fold everything together until you have a spoonable cake batter. Briefly fold in the frozen raspberries until evenly distributed.

• step 3

  Scrape the batter into the tin, pushing it to the corners, then smooth the surface using a spatula. Dollop about two-thirds of the raspberry compote over the batter in teaspoonfuls, then use a skewer or tip of a cutlery knife to gently ripple the compote into the batter and create a marbled effect. Bake for 45-50 mins until golden, well risen and a skewer inserted into the middle comes out clean. Leave to cool completely on a wire rack.

• step 4

  For the icing, melt the chocolate in a heatproof bowl in the microwave in short bursts, stirring in between, or over a pan of simmering water, ensuring the bowl isn’t touching the water. Leave to cool completely – the chocolate needs to be cool to make the icing, or it will melt the butter.

• step 5

  Beat the butter in a bowl using an electric whisk until soft and fluffy, then beat in the cooled white chocolate. Add the icing sugar in two additions, then beat until pale, fluffy and spreadable.

• step 6

  Spread the icing over the cooled cake, then spoon over teaspoonfuls of the remaining raspberry compote, gently marbling it into the icing using a skewer or cutlery knife.