Raspberry Traybake
Traybakes are handy, they are simply a flat cake baked in a square or rectangular tin then cut into whatever size slices you like.
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
250g soft butter
220g of caster sugar
1 tsp of vanilla extract
3 eggs
200g self raising flour, sieved
50g ground almonds
200g raspberries
Method
Line a 12 x 8inch tin with parchment. Preheat your oven to 180ÂșC/gas mark 4.
Whip the butter and sugar until light and creamy.
Lightly beat the eggs and vanilla. Add this a third at a time to the butter mixture making sure to combine it well, scraping all the mixture from the sides. This can be done by hand with a spatula.
Add in the sieved flour a third at a time, then the ground almonds.
Scoop the batter into your prepared tin and sprinkle the raspberries on top. Bake in the centre of the oven for 40 minutes then remove it and cover with tinfoil and bake for a further 20 minutes until the top is turning golden.
Allow to cool in the tin, then slice into whatever number of pieces you like.
