Blend Cafe's gluten-free raspberry and white chocolate slice

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Linda Robertson
Photo: Linda Robertson
Blend Cafe's gluten-free raspberry and white chocolate slice

  • 360g white chocolate
  • 250g butter
  • 1½ cups caster sugar
  • 2 cups gluten-free flour
  • 2 tsp baking powder
  • 2 cups coconut
  • 4 eggs, lightly beaten
  • 400g frozen raspberries
  • Cream cheese icing
  • 100g butter softened
  • 200g cream cheese softened
  • 2 cups icing sugar


Melt chocolate and butter together in a microwave. Stir in eggs and sugar, mix until smooth. Add flour, coconut and baking powder and mix.

Add raspberries and mix. Spread into a lined slice tin.

Cook for about 40 minutes at 160degC.

Cover slice with foil after 20-30 minutes of cooking.

Cream cheese icing

Beat ingredients together until pale and fluffy and spread on to cooled base.

Sprinkle freeze-dried raspberries over the top and leave to set.


- Recipe provided by Blend Cafe, Mosgiel; requested by Lisa Oates, of Mosgiel.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef:, including your name, address and a daytime telephone number, and we will request it.


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