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

img_20180204_213616.jpg

IMG_20180204_213756.jpg

Ingredients

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

Method

  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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s