Kamis, 22 Februari 2018

Raspberry & almond traybake


    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


    Heat the oven to 180C/fan160C/gas 4. Butter a rectangular cake tin (about 31 x 17 x 3cm). Tip the flour, floor almonds, butter and sugar into a food processor and whizz just till the butter is evenly allotted – or rub together by means of hand. Remove 85g/3oz of the combination, stir in the coconut and positioned to one side. Add the eggs to the remaining combination in the meals processor and whizz fast – or blend with a wooden spoon. It doesn’t want to be very clean.

    Spread this combination over the bottom of the tin, then scatter half of the raspberries over the pinnacle. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the floor and prepare dinner for a similarly 15 minutes, till firm to touch. Cool inside the tin and cut into slices, squares, whichever shape you want. They will hold for up to two days inside the refrigerator.
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