Raspberry TrayBakewell

Why don’t seismologists have many friends?

Because they’re faultfinders.

Aren’t compound nouns great? Well, I’ve just invented a new one. Not content with the wondrous word TrayBakewell, I’ve also decided to start verbing. I won’t be making any more traybakes; I’ll be traybaking. Speaking of which, here’s the recipe.

Raspberry Bakewell Traybake

Recipe adapted from bbcgoodfood




140g ground almonds
140g butter, softened
140g caster sugar
140g self raising flour
2 eggs
1 tbsp almond extract/amaretto
250g raspberries (frozen is fine, and cheaper!)
2 tbsp flaked almonds
icing sugar, to serve


  1. Line an 8 in brownie tin. Preheat oven to 160’C fan/180’C.
  2. Put the ground almonds, butter, sugar, flour, eggs, and almond extract in a food processor/mixer and mix until combined, then beat for another minute or so.
  3. Empty half of the mixture into the brownie tin and spread out. Scatter over the raspberries. Then dollop the rest of the mixture over and spread out with the back of a spoon. Scatter flaked almonds over.
  4. Bake for about 50 minutes until golden. Cool in tin, sift over icing sugar. Cut into 25 squares.


Throwback: Mango chicken and rice which I had for dinner yesterday!

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