Blackberry and almond traybake
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
Method
- 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.