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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180°C C. Grease and line a 22 x 22 cm - baking tray.
  2. In a large mixing bowl beat the butter, sugar and vanilla until light and fluffy.
  3. Add one egg at a time, alternating with 1Tbsp of flour.
  4. Fold in gently the rest of the flour, then add the ground almonds, lemon zest and milk. Mix gently with a wooden spatula.
  5. Transfer the batter to the baking tray, spreading it out evenly.
  6. 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.
  7. Bake in the oven for about 30 minutes until light brown.
  8. 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.