Carly's Blog

I really enjoy spending my free time baking so I thought I'd set up a blog dedicated to just that :)

Thursday, 30 September 2010

Raspberry and Almond Traybake

250g self raising flour
50g ground almonds
200g butter, diced
280g golden granulated sugar
50g dessicated coconut
2 medium eggs
350 - 450g fresh or frozen raspberries

Preheat the oven to 180'c/Gas Mark 4, and butter and line an oblong cake tin.  Tip the flour, ground almonds, butter and sugar into a food processor and mix until the butter is evenly distributed - or rub together by hand.  Remove 85g of the mix and stir in the coconut, then set aside.  Add the eggs to the remaining mixture in the food processor and mix 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 the coconut mixture over the top and bake for 45 minutes.  Dot the remaining raspberries over the surface and cook for a further 15 minutes until firm to the touch.  Cool in the tin and cut into slices.

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