Tray bake week 1 of 4

RaspberryJust before I get started on this blog post I would again like to apologise for my absence recently. I’m hoping, with the summer holidays now here, I will be able to bake more cakes and so there’ll be more blog posts for you to enjoy reading!

Over the next few weeks I will be trying different tray bakes to find out which one, is the best – in my opinion. Think of it as a battle of the tray bakes!

This week, I am making, raspberry and almond, next week I will make a Dorset apple tray bake and the final week will be plum and almond.

Of course there are many other types of tray bake and many do include chocolate (which I’m sure is making you lick your lips!), however as you are aware I’m not a fan of chocolate so these are just the 3 that stood out for me. On the 4th week will be my evaluation on all 3 and the winning tray bake will be announced.

Now, onto the raspberry and almond tray bake. I’m not a big fan of coconut at all, but it is included in the recipe, and I must admit you can barely taste it. Mixed in with the other dry ingredients and it gives the perfect crumbly topping. If I was to do anything in the future to make it better, I would add more raspberries as I only used 350g and I would cook it for about 3 minutes less.

Anyway this is the bit your interested in – the cake itself. This recipe was found on the BBC Good Food website


250g self-raising flour

50g ground almonds

200g butter, diced

280g golden granulated sugar

50g desiccated coconut

2 medium eggs

350-450g/12oz-1lb fresh or frozen raspberries


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 minutes.

Dot the remaining fruit over the surface and cook for a further 15 minutes, 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, or you can leave them out on your kitchen work top but be sure to put in an air tight container

Be sure to leave a comment on how you get on yourself


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