Imagine sinking your teeth into a heavenly dessert that combines the perfect balance of buttery richness, nutty almonds, and burst-in-your-mouth raspberries. The Neilson Public Raspberry Almond Traybake is not just a cake - it's a culinary experience that will transform your ordinary afternoon into an extraordinary moment of pure bliss. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping treat that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 200g butter
- 200g sugar
- 4 large eggs
- 200g self-raising flour
- 100g ground almonds
- 200g raspberries
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 23x33cm (9x13 inch) traybake tin with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until light, pale, and fluffy. This should take approximately 3-4 minutes using an electric mixer.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to stabilize it.
- Gently fold in the self-raising flour and ground almonds using a large metal spoon or spatula. Mix until just combined, being careful not to overmix.
- Add the almond extract and stir through, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared traybake tin, spreading it evenly with a spatula.
- Scatter the fresh raspberries evenly across the top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and allow to cool in the tin for 10 minutes, then use the overhanging parchment paper to lift the traybake out onto a wire rack.
- Once completely cooled, cut into 12 equal squares. Optionally, dust with powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining flour and almonds, fold gently to keep the cake light and tender. Overmixing can lead to a tough, dense texture.
- Raspberry Distribution: Scatter raspberries evenly and press them slightly into the batter to prevent them from sinking completely during baking.
- Check for Doneness: Use the skewer test - if it comes out clean with just a few moist crumbs, your traybake is perfectly baked.
- Cooling is Crucial: Allow the traybake to cool completely before cutting to ensure clean, neat slices.
- Storage Tip: This traybake stays fresh in an airtight container at room temperature for 3-4 days, making it perfect for preparing in advance.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 42g
Protein: 8g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 110mg
