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Raspberry Bakewell Tray Bake


Raspbery Tray bake - 680

A summery picnic treat. The garden is full of glorious raspberries. Plump red luscious raspberries, to be honest it's a miracle any of them actually make it back to the kitchen to bake with at all.

I have to remind myself that the tray bake is just as delicious.

Don't be put off by having to bake the base first, it makes it beautifully crisp, which contrasts with the soft sweet almond topping.

Makes 12 pieces.

For the base
:

 

For the filling:

You will need  a 9" x 9" Tray

Pre-heat the oven to 170°C/335F/gas mark 3. Lightly a grease a square 9" x 9" Tray.

To make the base, cream the butter and sugar until light and fluffy, add the flour and salt, and work to a crumbly mixture. Press this mixture down into the base of the tin and bake for 12 -15  minutes, until it is light brown. In the meantime make the filling by combining the ground almonds and flour, and set aside. Remove the base from the oven and turn the temperature up to 180°C/350F/gas mark 4.

Beat the butter and sugar until very light and fluffy then beat in the eggs one at a time, add a spoon of the almond mix to stop curdling and then fold in the remaining almond mixture and almond essence. Note that the BakeryBits almond essence is intensely strong as it is not bulked out like everything else on the market - use it sparingly - two or three drops will lift the almond flavour.

The base should be much cooler by this point.

Spread the raspberry jam thickly over the cooled base, but leave a 1 inch gap to allow for it to spears during baking and spread the almond mix evenly on the top. Scatter with the fresh raspberries, pressing them in gently then repeat with flaked almonds.

Bake for 35-40 minutes, until it is a beautiful golden brown. Leave to cool.

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