Fresh Raspberry Traybake
- 400g self-raising flour
- 300g butter
- 350 caster sugar
- 100g ground almonds
- 100g desiccated coconut
- Zest of 2 lemons
- 3 large free range eggs
- 500g raspberries
Line a half size roasting tin with Bake-O-Glide. Mix together the flour, ground almonds, sugar, butter and lemon zest using a beater until the mixture has a crumb-like consistency.
Remove 200g of the mixture and add to the coconut (this is for the topping). Start your mixer again for a further minute and then add the eggs, beating slowly until the mixture comes together to form a slightly lumpy batter.
Coat the base of your roasting tin with the batter and then sprinkle the raspberries on top, finally sprinkle the coconut crumble over the fruit.
Bake in the Baking Oven for 1 hour. If golden brown after approximately 40 minutes, cover with a cold plain shelf.
Serve either straight from the oven as a delicious dessert with some softly whipped cream, or allow to cool and then cut into finger size slices.
Tip: They will keep well in airtight containers for 4-5 days, although only with a strong airtight lock.
By Phyl Lomas
AGA Cookery Demonstrator