Blackberry and blonde chocolate traybake recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C, and grease and line a 20cm square cake tin. Toss 225g blackberries with 1 tsp flour; set aside.
2. In a mixing bowl, beat the spread and sugar with a wooden spoon until pale and fluffy. Beat in the eggs, one at a time; add 1 tbsp flour with each. Gently fold in the remaining flour, the baking powder and a pinch of salt until no white streaks remain; stir in the milk.
3. Stir through the floured blackberries, then tip into the prepared tin and bake for 50 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
4. Meanwhile, put the chocolate in a heatproof bowl and microwave for 1 min*, then stir well. Return to the microwave in 20-sec bursts, stirring very well in between, until thick and golden; this will take about 5 mins in total. It will be very hot and start to become a little grainy, but will become smooth again when stirred. Leave to cool slightly.
5. Use an electric whisk to cream the butter and icing sugar until light and fluffy, then beat in the melted chocolate. Spread over the cooled sponge.
6. Mash 50g blackberries in a bowl with a fork, then spoon over the buttercream and use a cocktail stick to swirl together. Top with the rosemary sprigs, if using, and the remaining blackberries. Will keep for up to 3 days in an airtight container.

• See more Traybake and brownie recipes

• Freezing and defrosting guidelines

  Freeze the buttercream and sponge separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.