Raspberry & Almond Traybake
Indulge in the delightful combination of sweet raspberries and coconut with this easy-to-make traybake. The buttery base holds a layer of juicy raspberries, topped with a crunchy coconut mixture for a delectable treat. Perfect for a cozy morning breakfast or a lovely afternoon snack, these slices are sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 250g self-raising flour
- 50g ground almonds
- 200g butter , diced
- 280g golden granulated sugar
- 50g desiccated coconut
- 2 medium eggs
- 350-450g/12oz-1lb fresh or frozen raspberries
Instructions
- Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed – or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz 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 with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.
Yield
Cuts into 16-24 slices
Nutrition
- Calories: 179 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.3 milligram of sodium
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