Raspberry & almond traybake

Raspberry & almond traybake

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(17 ratings)

Ready in 1¼-1½ hours

Easy

Cuts into 16-24 slices
One mixture all whizzed in the food processor makes the base and topping for this bake

Nutrition and extra info

  • Freezable

Nutrition: per slice (of 24)

  • kcal179
  • fat10g
  • saturates6g
  • carbs21g
  • sugars12g
  • fibre1g
  • protein3g
  • salt0.3g
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Ingredients

  • 250g self-raising flour
  • 50g ground almonds
  • 200g butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g golden granulated sugar
  • 50g desiccated coconut
  • 2 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 350-450g/12oz-1lb fresh or frozen raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  1. Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed – or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly – or mix with a wooden spoon. It doesn’t need to be very smooth.

  2. Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

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Comments (23)

ozzyspike's picture
5

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

netherfield33's picture
4

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!

charlottemcara's picture
4

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

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