The flavour combination of white chocolate and raspberries is a classic, and it is turned into pure divinity in these blondies together with almonds and lime zest.
Blondies with lime and raspberries
200 g butter
200 g white chocolate, Ivoire 35% from Valrhona
125 g flour
175 g sugar
1/4 tsp salt
100 g almonds, chopped
100 g white chocolate, chopped
1 organic lime, zest of
150 g raspberries
Preheat the oven to 180 degrees celcius. Melt the butter in a casserolle, add the white chocolate to the melted butter and let it melt to combine. Whisk the flour, eggs, sugar and salt in a bowl until smooth and fluffy. Slowly add the chocolate-butter mixture. Fold in the almonds, white chocolate chunks and lime zest to the batter. Pour the blondie batter into a square cake tin (22 cm x 22 cm) lined with baking paper and gently push the raspberries into the cake batter. Bake for about 35-40 minutes.
The blondies have to rest before getting cutted into squares. Preferably over night, but for at least 4 hours.