Raspberry Almond Traybake Recipes

RASPBERRY & ALMOND TRAYBAKE

Steps:

• Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
• Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

RASPBERRY OAT TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
• In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
• Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.

BAKEWELL TRAYBAKE

Steps:

• For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes.
• Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown.
• Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.
• For the filling, beat the butter and sugar together in a bowl until pale and fluffy.
• Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.
• Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.
• Spread the filling mixture over the jam and sprinkle over the flaked almonds.
• Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving.
• To serve, cut the tart into 5cm/2in squares.