White Chocolate Traybake Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line an 18x18cm traybake tin with parchment paper.

   Tip: Use a silicone mat for easy release.

2. 2

   In a medium bowl, whisk together flour, baking powder, salt, and baking soda.

   Tip: Ensure the mixture is well combined.

3. 3

   In a large bowl, cream the butter and sugar until light and fluffy.

   Tip: Stop occasionally to scrape down the sides.

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Don't overmix!

5. 5

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   In a separate bowl, whisk together milk and vanilla extract.

   Tip: Let it cool slightly to prevent scrambling the eggs.

7. 7

   Fold the dry ingredients into the butter mixture, then add the melted white chocolate, and finally the milk mixture.

   Tip: Gently fold until just combined.

8. 8

   Stir in the plain flour, unsalted almonds, and granulated sugar.

   Tip: Be gentle to avoid overmixing.

9. 9

   Pour the batter into the prepared traybake tin and smooth the top.

   Tip: Tap the tin gently to remove any air bubbles.

10. 10

    Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

    Tip: Don't open the oven door during this time!

11. 11

    Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cake cool completely before cutting and serving.