Ingredients:
200g Butter
200g caster sugar
100g almonds
6 Egg whites
100g plain flour
Pinch of cinnamon
150g Raspberries
100g White chocolate


Method:
Step 1: Melt the butter in a pan until it starts to sizzle and foam, once the foam subsides it will turn a darker yellow. Remove from the heat and allow to cool.

Step 2: Preheat the oven to 180˚C, and prepare your baking tin by buttering it slightly and placing a baking sheet within. Mix the flour, sugar, almonds, and cinnamon together in a large bowl and next beat the egg whites until soft peaks form.

Step 3: Fold the beaten egg whites into the flour mix using a large spoon. Next, slowly add in the melted butter, folding it in until it is all combined and forms a light batter.

Step 4: Pour into the baking tin and scatter the raspberries and white chocolate chunks on top. Bake for 25-30 minutes, remove from the oven and allow to cool within the tray. Melt some white chocolate and pour it over the cooled cake, then dust with icing sugar before serving.

Tips:
The traybake will keep for around 3 days, making sure that you wrap it up well and leave it at room temperature.