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, questions and tips

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lillie1967
13th Sep, 2014
Was looking for a quick and easy recipe for a traybake using up some raspberries from my garden and found this! Didn't quite have enough butter (used stork alongside) and didn't quite have enough sugar either but this was lucky as the recipe's sugar content was excessive...The coconut was a nice addition and the finished cake was really very nice - I only cooked it for 40 mins in total and this was enough - if I had cooked it longer it would have been too brown. Husband approved and scoffed a load as did son number 1...success!
danielasimpson
4th Jul, 2014
Really nice and so easy to make. Will definatelly make again, have loads of raspberries in the garden & will try with strawberries, blackberries and cherries too as have those too! Great find... :-)
catstring
1st Mar, 2014
Light, spongy and delicious! Cooked in more like 30 minutes though. Used frozen raspberries but keen to try out other frozen fruit too!
Ninja-Nutmeg
19th Jan, 2014
Really easy recipe and an absolutely delicious tray bake :) it is a very thick mixture but the sponge isn't too dense once baked. I used extra ground almonds instead of coconut and added flakes almonds for the crumble mix which worked really well. Definitely add the crumble mix to the top, its a great addition!
arabella8
18th Jul, 2013
These are lovely and mega-easy as all made in the food processor (apart from mixing some with the coconut). Kids and adults all loved them in fact they are very moreish and I tend to cut them into smaller pieces than the recipe says - and then have 2 with tea or coffee. Definitely recommend.
rocococo
25th Mar, 2013
5.05
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!
ayeishaa
7th Nov, 2012
5.05
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
kirkby1012
1st Aug, 2012
4.05
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.
buddy1
23rd May, 2012
5.05
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!!!!
janeyjane
20th Aug, 2011
5.05
Made this minus the coconut (not a fan), It disappeared in a couple of days!!! Certainly will be made again.

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Chaith
28th Sep, 2015
I made this the other week and it was super easy and tasted great! I'm just wondering if it would be OK to freeze once cooked as I want to make it again but don't have time to make it a day or 2 before needing it?
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