Raspberry and almond tray bake

Raspberry and almond tray bake
 
Author:
Makes: 20 x 30 cm traybake
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 200 gr white flour
  • 8 gr baking powder
  • 100 gr brown sugar
  • 1 tspn cinnamon
  • 2 gr salt
  • 1 egg
  • 100 gr butter
Filling
  • 50 gr whole almonds
  • 300 gr raspberry jam
Crumble topping
  • 100 gr white flour
  • 100 gr oatmeal
  • 100 gr brown sugar
  • 1 tspn cinnamon
  • 2 gr salt
  • 100 gr butter
Instructions
Base
  1. Preheat the oven to 180 °C. Grease the baking tray and line the base with baking paper.
  2. Mix the white flour, baking powder, sugar, salt and cinnamon. Crumble the cold diced butter and the egg into the flour mixture until the mixture resembles coarse breadcrumbs. Press this mixture evenly into the base of the baking tray and refrigerate if used later
Filling
  1. Spread the raspberry jam evenly on the base and evenly distribute the chopped almonds.
Crumble topping
  1. Mix the white flour, oatmeal, sugar, salt and cinnamon. Crumble the cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  2. Carefully spread this mixture evenly over the raspberry base.
  3. Bake in a preheated oven at 180 °C for 35–40 minutes, or until an inserted skewer comes out clean.
Stuff to know
This quantity will fill a tray measuring 20 x 25-30 cm.
Add some raspberries if desired.
It’s possible to decorate the top of the cooled traybake with a glaze made from icing sugar mixed with a little cold water.

 

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Apple crumble tray bake

Apple crumble tray bake
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Cake-base
  • 500 gr soft butter
  • 500 gr white sugar
  • 10 eggs
  • 500 gr pastry flour
  • 16 gr baking powder
Filling
  • 1 kg apples
  • 2 tbspn sugar
  • 2 tbspn custard powder
  • 1 tspn ground cinnamon
Topping
  • 250 gr butter
  • 250 gr sugar
  • 250 gr pastry flour
  • 250 gr coarse oat meal
Instructions
Cake-base
  1. Grease the tin with butter and cover the base with baking paper. Preheat the oven to 180 °C.
  2. Cream the butter and sugar until smooth and fluffy. Gradually and slowly add the eggs to the mixture while whisking.
  3. Combine the flower and baking powder and add to the batter. Mix until combined.
  4. Spread the batter in the lined baking trays.
Filling
  1. Dice the apples, toss them in the sugar, custard powder and ground cinnamon to your liking.
  2. Place the apples on top of the cake batter.
Topping
  1. Crumble the cold diced butter with the flour, sugar and oat meal until the mixture resembles coarse breadcrumbs. Spread on top of the apple layer.
  2. Bake the cake at 180 °C for 50 to 60 minutes or until cooked through. Test with a skewer inserted into the center. When the cake is cooked, it comes out clean. Let the cake cool in the tin on a wire rack before serving.
Stuff to know
This quantity will fill one baking tray measuring 30x50 cm and makes about 40-60 portions.
Use soft butter at room temperature for the cake batter.
Do not add the eggs all at once or the batter will split.
Use pastry flour rather than bread flour to avoid a chewy cake.
Use preferably tart apples like granny smith or Braeburns. Adjust the amount of sugar to taste. The custard powder will bind any liquid that comes off the apples. Possible add-ins are raisins, chopped nuts, dried fruits and ground cardamom.
Do not overcook the cake since it will continue cooking for a spell when cooling

 

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Brownie cheesecake bars

Brownie cheesecake bars
 
Author:
Makes: 10-20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Brownie
  • 200 gr dark chocolate
  • 200 gr butter
  • 261 gr sugar
  • 5 eggs
  • 130 gr plain flour
  • 130 gr cacao powder
  • 2 gr salt
Cheesecake
  • 500 gr cream cheese
  • 100 gr sugar
  • 50 gr yoghurt
  • 8 gr vanilla flavour
  • 2.5 eggs
  • 20 gr white flour
  • 125 gr raspberries
Instructions
Brownie
  1. Preheat the oven to 200˚C and line the tray with baking paper. Melt the chocolate and butter in a bowl on top of a pan with simmering water (au bain marie).
  2. Mix together the eggs and sugar. Add the melted chocolate and butter and stir to combine.
  3. Fold in the plain flour, cacao powder and salt.
  4. Pour the batter in the lined tray and bake at 180 for 20 min or until the brownie is just about cooked.
Cheesecake
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Add the eggs one by one and then the flour in this mixture until combined.
  2. Pour the filling on the almost fully cooked brownie base. Add the raspberries.
  3. Bake the cheesecake in the oven for about 20 min or until or until the cheesecake has just set. A skewer inserted in the centre comes out clean.
  4. Remove the cheesecake from the oven, cool to room temperature and store in the fridge. Slice when needed.
Stuff to know
This recipe will fill a tray measuring 20 by 30 cm and yields 10-20 portions.
Do not overcook the brownie. It will finish baking with the cheesecake on top.
Precooking the brownie base until just set will help to keep the layers distinct.
Replace the raspberries with another fruit (like strawberries).
Allow the raspberries to defrost first so they don’t cool the cheesecake mixture too much.

 

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Apple pie tray bake

Apple pie tray bake
 
Author:
Makes: 30 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 400 gr flour
  • 200 gr sugar
  • 13 gr baking powder
  • 4gr salt
  • 220 gr cold butter
  • 2 eggs
  • 50 gr cold water
Filling
  • 1500 gr apples
  • 1 tbsp. lemon juice
  • 100 gr raisins
  • 40 gr sugar
  • 2 tsp cinnamon
  • 3 tbspn custard powder
  • 1 egg yolk
Decoration:
  • 6 tbsp apricot jam
  • 2 tbspn icing sugar
Instructions
Dough
  1. Sift the flour, baking powder and sugar together in a bowl. Dice the cold butter and rub in the flour until the mixtures resembles coarse bread crumbs. Add the egg, and cold water and knead until the dough comes together. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Preheat the oven to 170 °C.
  3. Line a tray with baking paper. Roll out the pastry and cover the bottom of the tray.
Filling
  1. Peel and dice the apples and mix them with the lemon juice, cinnamon, raisins and custard powder.
  2. Place the apple filling on top of the pastry leaving a 1 cm border all around. Press lightly to compress.
  3. Brush the border of the pie with the egg yolk and bake the pie at 170 °C 30 min or until done and golden brown.
  4. Place the baking tray on a wire rack to cool.
  5. When the tray bake has cooled down somewhat, place the toasted nuts on top.
  6. Brush the top and nuts with the apricot jam mixed with hot water to give it a glossy finish and to prevent it from drying out.
  7. Let the tray bake cool completely before cutting it.
Stuff to know
This quantity will fill a tray measuring 30x40 cm.
Use firm, sour apples like Gold rennet, who keep their shape.
Let the dough chill in the fridge before you roll it to make it less sticky.
Add on top before baking a crumble dough made from 100 gr flour, 100 gr oat flakes, 100 gr cold diced butter and 70 gr sugar.
Toast some nuts and place on the tray bake after baking.
Add diced dried apricots or dates to the apple filling before baking.

 

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Granola tray bake

Granola tray bake
 
Author:
Makes: 24 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 125 gr butter
  • 170 gr golden syrup
  • 100 gr demerara sugar
  • 65 gr cornflakes
  • 550 gr granola mix
Instructions
  1. Grease a baking tray with some oil and line the bottom and sides with greaseproof paper.
  2. Preheat the oven to 150 °C.
  3. Melt the butter, golden syrup and brown sugar, mixing thoroughly.
  4. Mix the granola mix and cornflakes together.
  5. When fully melted and dissolved whisk sugar mixture through the dry mix and make sure everything is completely coated.
  6. Press the mixture firmly into the prepared baking tray, using a wet spoon to compress it.
  7. Bake for 17 minutes on 150 °C.
  8. Compress once more. Leave to cool on a wire rack and portion when cold.
Stuff to know
The granols will set when cooling. Do not overbake it.
Use a granola mixture of your choice.

 

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Sticky toffee pudding

Sticky toffee pudding
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pudding
  • 250 gr dates
  • 375 gr water
  • 85 gr butter
  • 250 gr brown sugar
  • 8 gr vanilla flavouring
  • 3 eggs
  • 8 gr bicarbonate of soda
  • 250 gr self raising flour
Sauce
  • 100 gr butter
  • 150 gr brown sugar
  • 150 gr double cream
Instructions
Pudding
  1. Preheat the oven to 170˚C and butter and line a tray with baking paper
  2. Bring the dates and water to the boil, take it of the heat and leave them to rehydrate for 15 minutes.
  3. Cream the soft butter, vanilla flavouring and sugar together in a large bowl until light and fluffy.
  4. Add the eggs one by one and continue mixing to incorporate them in the batter.
  5. Puree the dates and their soaking water with a stick blender, add the bicarbonate of soda and fold this in the batter.
  6. Sift the self raising flour over the batter and fold it in the batter.
  7. Transfer the mixture to the prepared tin spreading it evenly.
  8. Bake for 25 minutes or until firm and springy to the touch. A skewer inserted in the centre comes out clean.
Sauce
  1. Melt together the butter, sugar and cream in a saucepan over a low heat.
  2. Bring to the boil and let bubble for a couple of minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
  3. Cut the pudding into portions and serve with the warm toffee sauce and ice cream.
Stuff to know
Do not overcook the pudding or it will become dry.
Replace the dates by raisins for a less expensive pudding.
This quantity will feed 12 people and fill a tray measuring 12 x 26 x 4 cm.

 

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Chocolate brownies

Chocolate brownies
 
Author:
Makes: 20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr pure chocolate
  • 175 gr butter
  • 200 gr plain flour
  • 8 gr baking powder
  • 200 gr brown sugar
  • 1 gr salt
  • 4 eggs
  • 100 ml golden syrup
  • 100 gr white chocolate
Instructions
  1. Preheat the oven to 165˚C and line the tray with baking paper.
  2. Melt the chocolate in a bowl on top of a pan with simmering water (au bain marie).
  3. Add the butter and let it melt as well.
  4. Mix together the plain flour, baking powder, brown sugar and salt.
  5. Whisk in one by one the eggs.
  6. Whisk in the golden syrup and then the melted chocolate and butter.
  7. Pour the batter in the lined tray and bake at 165˚C for 25 min or until a skewer inserted in the brownies comes out clean.
  8. Melt the white chocolate au bain marie. Pipe lines of white chocolate on the brownies as a decoration.
  9. Let the brownie cool on a wire rack in the tray before cutting.
Stuff to know
Do not overcook the brownie.
Add raisins, dates or chopped walnuts to the brownies.
Give the brownies a spicy kick with some ground chilli powder.
Add the zest of an orange.

 

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