Raspberry & almond traybake

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• Charlotte

  03 March 2008

  Charlotte rated and commented on this recipe

  

  AMAZING!! i love it and so do all of my family - tastes good with or without coconut :)

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• Kez

  14 July 2008

  Kez commented on this recipe

  I used the basic sponge mixture with just raspberries. Once cooked and cooled, spread the top with icing, scatter some more raspberries on top and then finally, drizzle a bit more icing sugar over the top. It's absolutely gorgeous!

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• Kez

  23 July 2008

  Kez rated this recipe

  

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• sarahrose

  12 September 2008

  sarahrose rated and commented on this recipe

  

  Utterly wonderful. I used blackberries from my mum's garden but otherwise followed the recipe to the letter. FANTASTIC!

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• Jessicafox

  18 July 2009

  Jessicafox rated and commented on this recipe

  

  WOW this was gorgeous! it went in 2 days! I added strawberries, raisins and a few extra nuts Will be making it again!!!

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• domestic_princess

  08 August 2009

  domestic_princess rated and commented on this recipe

  

  it was yummy, I made it with blueberries and reduced the sugar content, but it was still too sweet. It still tasted really nice and buttery, would make again but with even lesss sugar

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• Belkey

  07 December 2009

  Belkey rated and commented on this recipe

  

  I changed this quite alot (whoops!), I substituted the coconut for almonds and used a defrosted bag of mixed berries, which I put all on in one layer and then sprinkled over the 85g of almond/butter/floury crumbs. I only baked for about 45 mins as it was turning very golden and the end result is lovely and moist.

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• mamma smith

  14 July 2010

  mamma smith rated and commented on this recipe

  

  gorgeous, used raspberries out of garden, put them all in at same time. Very delicious, will make again very shortly as first one disappeared immediately!

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• jdr

  03 August 2010

  jdr rated and commented on this recipe

  

  Nice, quick, easy recipe. Pretty sweet but great if that's what you like!

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• MissyMarmite

  08 January 2011

  MissyMarmite rated and commented on this recipe

  

  Wanted something a bit more school canteen so used a layer of jam beneath the coconut instead of raspberries and just used 200g of sugar. Also found it only needed 45 mins total, really yummy though - hit my jammy coconut craving!

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• Rachel.a

  22 June 2011

  Rachel.a rated and commented on this recipe

  

  did not bother with coconut-we r not a fan.Used more almonds instead. This is delicious! and very easy

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• Paula Jayne

  15 July 2011

  Paula Jayne commented on this recipe

  I didn't have any golden granulated sugar, so used golden caster sugar, but only 200g - the cake itself was sweet enough, but some of the raspberries on top were a bit tart (my bad luck) so a sprinkling of icing sugar was definitely needed. Next time, I would put all the raspberries in the sponge mix. My sponge mix was very dense, and only made a thin layer on my traybake (I used a foil disposable one, but with the exact dimensions). It only rose to the top of the traybake (i.e. 3 cms). It took the specified time (30 mins) for the first stage, but I had to double the second stage cooking time until the cake was firm in the centre (it was firm at the edges at 15 mins). Pleasant enough cake resulted though. Not my favourite cake, but it was very straightforward to make, so would make it again.

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• Paula Jayne

  15 July 2011

  Paula Jayne commented on this recipe

  Just an amendment to the above, I did cook for the specified time of 45 mins for the first stage, not 30 minutes as I typed in for some strange reason! Paula

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• Paula Jayne

  15 July 2011

  Paula Jayne rated and commented on this recipe

  

  Whoops, forgot to rate too - where is my head today!

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• Jane

  20 August 2011

  Jane rated and commented on this recipe

  

  Made this minus the coconut (not a fan), It disappeared in a couple of days!!! Certainly will be made again.

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• JennyT

  23 May 2012

  JennyT rated and commented on this recipe

  

  I made this with almonds and extra coconut but less sugar and it was perfect, so says my husband as he eats two slices a day!!!!

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• Sarah's

  01 August 2012

  Sarah's rated and commented on this recipe

  

  Very easy to make and tasty. We had this still slightly warm with custard, and ate the leftovers cold. Very versatile and will definitely be making again.

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• Ayeishaaa

  07 November 2012

  Ayeishaaa rated and commented on this recipe

  

  These look soo delicious! I will try them soon! I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x

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• carrottop

  03 February 2013

  carrottop rated this recipe

  

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• Roco

  25 March 2013

  Roco rated and commented on this recipe

  

  This was so easy to make and so delicious that I ended up eating 2x the portion that I should have! Cant wait to make another one but this time a black cherry one!

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Ingredients

• 250g self-raising flour
• 50g ground almonds
• 200g butter , diced
• 280g golden granulated sugar
• 50g desiccated coconut
• 2 medium eggs
• 350-450g/12oz-1lb fresh or frozen raspberries

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Difficulty and servings

Cuts into 16-24 slices

Preparation and cooking times

Ready in 1¼-1½ hours

Ingredients

• 250g self-raising flour
• 50g ground almonds
• 200g butter , diced
• 280g golden granulated sugar
• 50g desiccated coconut
• 2 medium eggs
• 350-450g/12oz-1lb fresh or frozen raspberries

PER SLICE (OF 24)

179 kcalories, protein 3.0g, carbohydrate 21.0g, fat 10.0 g, saturated fat 6.0g, fibre 1.0g, sugar 12.0g, salt 0.3 g

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