{"id":10702,"date":"2013-08-16T06:47:40","date_gmt":"2013-08-16T05:47:40","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2013\/08\/16\/blondies-med-lime-og-hindbaer\/"},"modified":"2016-04-12T19:58:52","modified_gmt":"2016-04-12T18:58:52","slug":"blondies-med-lime-og-hindbaer","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/blondies-med-lime-og-hindbaer\/","title":{"rendered":"Blondies with lime and raspberries"},"content":{"rendered":"
\"blondies\"<\/a>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Photo: Line Thit Klein<\/h6>\n

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.<\/em><\/p>\n

Blondies with lime and raspberries
\n<\/strong>12 servings<\/p>\n

200 g butter<\/span>
200 g white\u00a0chocolate,\u00a0Ivoire 35% from Valrhona\u00a0<\/span>
125 g flour<\/span>
3 eggs<\/span>
175 g sugar<\/span>
1\/4 tsp salt
\n<\/span>100 g almonds, chopped
\n100 g white chocolate, chopped
\n1 organic lime, zest of
\n150 g raspberries\u00a0

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\u00a0zest 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.\u00a0<\/span>
The blondies have to rest before getting cutted into squares. Preferably over night, but for at least 4 hours.<\/span><\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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