Saturday, 14 May 2011

Nigel Slater's Victoria Tray Bake

I always like to read Sainsbury's Magazine and I'm always a sucker for a new baking recipe. So this Saturday, I jumped out of bed, started making some bread and thought while that was proving, I'd chuck together this cheeky Tray Bake from Nigel Slater's column in June edition.

I've used all the butter we had in the house, but it's well worth it. The recipe needs raspberries, which I didn't have. What I did have was a bag of frozen summer fruits in the freezer which were perfect for this recipe. I think I might also serve this as a dessert with some whipped cream. Yum!

Ingredients:
225g soft unsalted butter
225g golden caster sugar
4 large eggs at room temperature
150g self-raising flour
75g ground almonds
200g raspberries
4 tbsp flakes almonds
a little demerara sugar

HOW TO MAKE:
Preheat oven to 180C. Line a 4cm deep 22 x 30cm baking tin, with nonstick baking paper.

Beat the butter and sugar until fluffy and light. Break the eggs and beat lightly and add a little at a time to the butter and sugar mixture.

Stir in the flour and almonds gently. Fold in the raspberries.

Spoon the mixture into the tin and smooth over. Scatter with the almonds and bake for 40 minutes. When done, add a dusting if demerara sugar. Leave to cool and cut into squares.


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