Raspberry and vanilla pudding blondie

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Today I want to share a simple and quick cake that will come in handy when you feel like having a sweet snack. We'll prepare a light version of brownie, more widely known as a blondie, that will delight us with a delicate pudding flavour and lightly sour raspberries.

 

Cake comes out surprisingly fluffy, moist and pleasantly vanilla in flavour. Pudding brings contrast to the structure of the dessert, while slightly sour raspberries ensure that the blondie is not only sweet, but also refreshing. A quick and simple cake that is easy to modify to your taste.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 180 g unsalted butter
  • 200 g (~1 cup) sugar
  • 3 eggs
  • 130 g wheat flour (~1 scant cup)
  • 2 packets no sugar vanilla pudding powder
  • 100 g white chocolate
  • 150 g raspberries
  • 150 g vanilla pudding

Method

  1. Prepare one vanilla pudding according to package instructions.
  2. Melt and cool 180 g unsalted butter. Pour it into a large bowl and add 200 g white caster sugar. Beat the contents of the bowl shortly with an electric mixer at medium speed, only until sugar dissolves and butter becomes light and fluffy.
  3. Once this happens, start adding 3 large eggs to the butter, Do it slowly, one egg at a time, and beat everything together before adding the next egg. Once you add the third egg, batter may begin to split. It's normal, everything will come together after we add flour.
  4. Add 130 g wheat flour and 2 packets no sugar vanilla pudding powder to the batter. Mix them in with a silicone spatula, only until you can no longer see dry powder in the batter. Add 100 g roughly chopped white chocolate next. Mix chocolate in until it becomes evenly distributed.
  5. Pour the batter into a square baking tin, 20 x 20 cm, lined with baking paper. Spread the batter evenly with a silicone spatula. Scatter 150 g fresh raspberries on top of the cake and pour in 150 g ready vanilla pudding. Stir through the cake with a wooden skewer to spread the pudding, but stop before everything becomes well mixed.
  6. Bake the blondie in an oven preheated to 180 deg C (no fan) for 40-45 minutes, until it becomes beautiful and golden, and springy to the touch.
  7. Take ready cake out of the oven and set it aside in the baking tin until completely cool. Take the cake out of the baking tin and slice it up only after it reaches room temperature.
  8. Enjoy!

Approximate nutritional value

100 g

  • 383 kcal
  • Carbs: 47 g 
  • Fat: 21 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 237 kcal
  • Carbs: 29 g 
  • Fat: 13 g
  • Protein: 3 g
  • Fibre: 1 g

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