How To Make Blueberry & Almond Traybake Recipe Video
Ingredients
| For the base layer | ||
| Unsalted butter | 100 Gram | |
| Plain flour | 200 Gram | |
| Caster sugar | 2 Tablespoon (Leveled) | |
| Egg | 1 Medium, lightly beaten | |
| For the sponge layer | ||
| Unsalted butter | 150 Gram, softened | |
| Caster sugar | 150 Gram | |
| Self raising flour | 150 Gram | |
| Ground almonds | 50 Gram | |
| Almond extract | 3 Drop | |
| Egg | 3 Medium | |
| Blueberries | 150 Gram | |
| Flaked almonds | 2 Tablespoon (for topping) | |
| Icing sugar | 1 Tablespoon (for dusting) | |
Nutrition Facts
Serving size
Calories 293 Calories from Fat 144
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 9.1 g45.4%
Trans Fat 0 g
Cholesterol 85.5 mg28.5%
Sodium 145.4 mg6.1%
Total Carbohydrates 32 g10.8%
Dietary Fiber 1.1 g4.5%
Sugars 13.5 g
Protein 4 g8.2%
Vitamin A 9.6% Vitamin C 1.6%
Calcium 5.1% Iron 4.7%
*Based on a 2000 Calorie diet
Directions
1. Set the oven to 180°C/gas mark 4 and place a solid baking sheet in the oven to heat up.
MAKING
FOR THE BASE LAYER
2. In a food processor, add plain flour, butter, caster sugar whizz until the mixture resembles fine breadcrumbs. Add in the egg and just mix it until the mixture starts to look like coarse breadcrumbs.
3. Tip the mixture in to the base of a square baking tin, and press it down firmly to give an even layer. Chill it for 10-15 minutes until it is firm.
FOR THE SPONGE LAYER
4. In a bowl, place the butter and whisk until soft. Add the caster sugar and cream them together until the mixture is light and fluffy.
5. Add in the ground almonds and almond extract. Gradually whisk in the eggs, one at a time, adding a little flour with each egg. Beat in the rest of the flour.
FINALIZING
6. Spoon the mixture over the base layer, and spread level. Scatter the blueberries over and press them into the sponge mixture and then top with flaked almonds.
7. Place the tin on the hot baking sheet in the centre of the oven, and bake at 180 degree C for 40-45 minutes or until light-golden.
8. Remove the cake from the oven and leave to cool in the tin for 10-15 minutes, and transfer to a wire rack to cool.
9. Cut the cake into 15 squares and dust with icing sugar.
SERVING
10. Serve the Blueberry and Almond cake as it is.
Editors Review
Traybakes are easy to make and taste heavenly. Just remember to grease the tray nicely and the bakes will come out perfectly. To learn more about how to bake a perfect and yummy blueberry and almond traybake, watch Sue McMohan share a detailed description in the video.Chef
