Name: Blackberry & apple mallow traybake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes 16 squares
Cuisine: British
Ingredients: 140g unsalted butter softened, plus a little for greasing; 140g golden caster sugar; 1 egg and 2 yolks, beaten together; ½ tsp vanilla extract; 100g self-raising flour; 100g ground almond; 1 tsp baking powder; 1 tsp freshly grated nutmeg (or ½ ground); 1 large Bramley apple about 200g, peeled and sliced (to give about 140g); 125g blackberry (avoid 'dessert' blackberries, as they lack bite); 25g blackberry; 100g white caster sugar plus 1 tsp for the ripple; 2 egg whites; 1 tsp lemon juice; 1-2 tbsp toasted flaked almond; a little icing sugar to dust (optional)

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Blackberry & apple mallow traybake

Blackberry & apple mallow traybake

Jane Hornby

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Makes 16 squares

More effort

Prep: 30 mins

Cook: 1 hr

A star rating of 3.6 out of 5.6 ratingsRate

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Dainty sponge bites packed with fruit and topped with crunchy almonds and a light meringue whirl

Freezable (without meringue)

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Ingredients

Nutrition

Units:

MetricUS

For the cake

140g unsalted butter

softened, plus a little for greasing
140g golden caster sugar
1 egg

and 2 yolks, beaten together
½ tsp vanilla extract
100g self-raising flour
100g ground almond
1 tsp baking powder
1 tsp freshly grated nutmeg

(or ½ ground)
1 large Bramley apple

about 200g, peeled and sliced (to give about 140g)
125g blackberry

(avoid 'dessert' blackberries, as they lack bite)

For the mallow and to finish

25g blackberry
100g white caster sugar

plus 1 tsp for the ripple
2 egg whites
1 tsp lemon juice
1-2 tbsp toasted flaked almond
a little icing sugar

to dust (optional)

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Nutrition: per square

kcal207
fat12g
saturates5g
carbs21g
sugars17g
fibre1g
protein3g
salt0.2g

Method

step 1

First make the blackberry sauce to ripple through the mallow. Put the berries and 1 tsp sugar in a small bowl and cover with cling film. Microwave for 30 secs on High. Alternatively, add 1 tsp water then soften in a pan over a low heat. Mash well until saucy, then leave to cool.
step 2

Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 23cm square traybake tin, leaving some overhang. Using electric beaters or a hand whisk, beat the butter and sugar in a large bowl until very pale and creamy, then beat in the egg and yolks, followed by the vanilla. Mix the flour, almonds, baking powder, nutmeg and a pinch of salt, then fold into the fluffy mix to make a very thick batter.
step 3

Fold in the apple, then spoon into the tin and smooth over the top. Scatter with the blackberries, poke them in just a little, then bake for 45 mins until golden and a skewer inserted into the middle comes out clean. After removing, leave the oven on.
step 4

For the mallow topping, you’ll need a large piping bag with a 1cm nozzle, or a food bag with a corner snipped off. Whisk the egg whites, lemon juice and a pinch of salt to stiff peaks. Add the sugar 1 tbsp at a time, whisking well after each spoonful, to make a shiny, stiff meringue. Ripple with the cooled blackberry mix, then spoon into the bag. Pipe 16 evenly spaced, walnut-sized meringues on top of the cake (you’ll have some left over), scatter with the toasted almonds, then bake for 10-12 mins until the meringues are just set. Cool in the tin for 30 mins, then remove to a rack to cool completely. Add a dusting of icing sugar, if you like, then cut into squares.

Recipe from Good Food magazine, September 2013

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A star rating of 3.6 out of 5.6 ratings

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