Name: Blackberry and almond traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 175g soft butter or margarine; 175g granulated sugar; ½ tsp vanilla essence; 3 eggs; 250g self-raising flour; 50g ground almonds; 1 Tbsp milk or almond milk; zest of 1 lemon; 200g blackberries; about 50g almond flakes

Blackberry and almond traybake

20 Sep 2015

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This blackberry and almond traybake is such a lovely treat at a late summer picnic or an afternoon tea in the garden! Serve it with ice-cream or custard - or just on its own with some powdered sugar.

Ingredients

175g soft butter or margarine
175g granulated sugar
½ tsp vanilla essence
3 eggs
250g self-raising flour
50g ground almonds
1 Tbsp milk or almond milk
zest of 1 lemon
200g blackberries
about 50g almond flakes

Instructions

Preheat the oven to 180°C C. Grease and line a 22 x 22 cm - baking tray.
In a large mixing bowl beat the butter, sugar and vanilla until light and fluffy.
Add one egg at a time, alternating with 1Tbsp of flour.
Fold in gently the rest of the flour, then add the ground almonds, lemon zest and milk. Mix gently with a wooden spatula.
Transfer the batter to the baking tray, spreading it out evenly.
Scatter the berries on the top, pushing them into the batter - they should be flush with the top of the batter. Sprinkle almond flakes over it, enough to cover it completely.
Bake in the oven for about 30 minutes until light brown.
Turn off the oven and open its door. Let the cake cool in there for 5 minutes, then transfer it to a wire rack. When completely cool, cut it into slices or squares.