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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