Description
Lemon blondies with meringue pieces and a fresh raspberry puree swirled over the top
Ingredients
Units
Scale
- 120 g white cooking chocolate
- 120 g unsalted butter, softened
- 100 g caster sugar, plus an extra 1 teaspoon for the raspberries
- 2 eggs
- 2 teaspoons lemon extract
- A pinch of salt
- 125 g self raising flour
- 150 g raspberries
- 2 meringue nests, crumbled into large pieces
Instructions
- Preheat the oven to 180℃/ fan 160℃ / 350℉. Line a 20cm (8 inch) brownie tin with baking paper – line the bottom and up the sides to help you get them out at the end.
- Put the raspberries and 1 teaspoon caster sugar in the food processor and blend to a puree. Put the puree through a fine mesh sieve and set aside for a moment.
- Put the white chocolate and the butter into a large heatproof bowl and place over a pan of gently boiling water. Stir constantly until melted and then remove from the heat.
- Add the caster sugar and eggs and mix.
- Add the flour, lemon extract and salt and mix until you have a smooth blondie batter. Gently fold in the crumbled meringue pieces
- Pour the blondie mix into the prepared tin and gently move around to even out the mix in the tin.
- Use a teaspoon to drop small blobs of the raspberry puree evenly over the surface of the batter and use a skewer or toothpick to swirl it through creating a pattern.
- Bake for 30 minutes until lightly golden and there is no wobble to the cake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes