Name: Raspberry & almond traybake
Total time: 1 h 30 min
Yield: Cuts into 16-24 slices
Cuisine: British
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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Raspberry & almond traybake

Raspberry & almond traybake

Good Food team

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Cuts into 16-24 slices

Easy

Total time: 1 hr and 30 mins

Ready in 1¼-1½ hours

A star rating of 4.6 out of 5.37 ratingsRate

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One mixture all whizzed in the food processor makes the base and topping for this bake

Freezable

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Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per slice (of 24)

kcal179
fat10g
saturates6g
carbs21g
sugars12g
fibre1g
protein3g
salt0.3g

low

Method

step 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.
step 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.

RECIPE TIPS

FRUIT ALTERNATIVES

If you want to vary the fruit, try chopped pineapple, mango, plum or whole blackberries instead.

Recipe from Good Food magazine, October 2004

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A star rating of 4.6 out of 5.37 ratings

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