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Wednesday, 28 August 2013

step by step : blackberry and almond traybake


I put this together for afternoon tea as I had a couple of handfuls of blackberries left in the fridge after making fresh blackberry jam (step by step recipe post coming soon!) and didn't want them to go to waste!  The slices (or squares or triangles - however you want to cut them!) are pretty sturdy and would be great for lunchboxes (for the kids at school or you at work) or for picnics - they wouldn't crumble if they were shaken a bit on the way!



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Ingredients :

180g marg
180g sugar (I used granulated sugar as usual)
3 eggs
100g self raising flour
80g ground almonds
3 generous tablespoons vanilla yoghurt
couple of handfuls of blackberries - didn't weigh them but would have been about 75g
handful of flaked almonds for the top

The ground almonds make the texture dense and moist, helped by the yoghurt.  You could use any yoghurt you wanted - I used vanilla as that's what was in the fridge.

If you're a big fan of almonds you might want to add a little almond extract as the flavour provided by the ground almonds is quite subtle.

I weighed to scale as I only had three eggs - I will post a proper explanation of this separately in case you don't know what I mean!

I used a loose bottomed square 25cm cake tin lined with reusable nonstick liner - you could use one of these or even one of these individual traybake trays if you're one of those people who like to have the exact right equipment - I'd love to be one of those people, but have neither the cash nor the cupboard space!

As you'd expect, it's best to turn the oven on before you start weighing ingredients so that it will be at the right temperature when you put your creation in - otherwise it will not bake evenly.

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Preparation :



Oven on to 180°c fan, 190°c non fan.  Sort out your tin so it's ready for when you needed it. 

Weigh out your ingredients, with the marg and sugar into a mixing bowl and the flour and ground almonds together in second bowl.  Wash the blackberries and leave them to drain.












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What to do :


Cream the marg and sugar together to they're pale and fluffy.  This is an awful lot easier with an electric mixer, and even easier again if you have a freestanding mixer - that way you can turn it on and then make yourself a coffee and double check your oven is on while it's doing the work for you!

Add one egg at a time while the mixer is going, and follow each egg with a spoonful of your flour / ground almond mixture to try and prevent curdling.  If it does cuddle you'll notice the texture going weird - it kind of separates - but don't panic, just add another couple of spoonfuls and it'll go back to what it should look like!  Slow the mixer down a little and beat in the rest of the flour mixture.


Add the blackberries and yoghurt and fold in  with a spatula.
These are usually plastic and flexible, and will help the blackberries and yoghurt to be distributed throughout the mixture.  Try and be gentle as otherwise the berries will get squished!  The yogurt might make the mixture look a little curdled again - don't worry, it'll be fine - if you look you'll see the same thing happened with mine.


Pour the batter into your tin - it will probably be runnier than you think it should be at this point, but this is fine.

Push the mixture gently towards to the corners and level it off, then sprinkle the flaked almonds on the top.  It may look a bit pale and unappetizing now, but it'll look fantastic when it comes out of the oven, I promise!








. . . wait for 20 minutes . . .



Check how it looks - if the top has browned evenly then it's done, if it still seems a bit pale then leave it in for another couple of minutes.  Once it's out and begins to cool you may notice it starts to sink - this is fine, it should end up pretty shallow in fact.  



Once it has cooled take it out of the tin, slice it up and have a taste.  You have to.  It's the rules.  I don't make the rules, but I do think it's important to abide by them, as otherwise our society would descend into chaos.  It's your duty to eat a piece in fact.  Yep.  Definitely.

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Just so you know :

How long will these keep?

This blackberry and almond traybake has fresh blackberries in, so should be eaten within a couple of days.  They will stay moist though, because of the almond content, so they will taste just as good the day after you make them - sorry, was that not what you wanted to hear?  You could always fun and say they have to be eaten straightaway if you like - I won't tell!

How should they be stored?

Same old same old - these will be best sealed in an airtight container, but if you are as addicted to your pretty cake storage tins as I am they will be fine in there too.  They don't need to be refrigerated.

Can they be frozen?

Yep - no reason why not.  Even if the fruit was frozen before you used it, it's fine to go back in.  Make sure it's wrapped up securely - I tend to use plastic containers so they don't get squashed, but that is more to do with my overloaded freezer than anything else!  I freeze them in the numbers I know I'll use - so five in a box, as it might be difficult to separate them once frozen.  To defrost just feet then out and leave to warm to run temperature - this won't take long - around an hour-ish but you can defrost in the microwave if you're desperate.

If you would like a text only version of the recipe, click here to let me know and I'll email it to you.  If you'd like to see more recipes like this, as well as other posts about life as a round peg in a square hole and the extraordinary within the everyday, enter your email address in the box at the top of the page and you'll get a slice of abstract life direct to your inbox!

10 comments:

  1. OMG it looks so good and moist. The colours the the texture. WOW makes me feel like trying my hand at baking.

    ReplyDelete
    Replies
    1. Thank you - it's really straightforward, you should give it a go . . . and of course most importantly it is very yummy!
      Take care
      Lucas

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  2. thats looks AMAZING. will definitely try this, thanks for sharing!

    ReplyDelete
    Replies
    1. I'd love it if you did - let me know how it goes. I wonder if the fresh blackberries mean it counts as one of your five a day?!
      Thanks for reading - plenty of other yummy and easy recipes around here, do have a look!
      Take care
      Lucas

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  3. Slurrrrp! I love it! I like this sort of recipe with raspberries so I'm guessing blackberries would be super lush!

    ReplyDelete
  4. Oh yes! Yum . . . I also made the kid's day yesterday by making this again and cutting them out a (generously sized) star - I even got a 'you're the best mum ever'!
    Thank you for reading and commenting - I love that 'real people' take a look and like what they see!
    Take care
    Lucas

    ReplyDelete
  5. Looks lovely. Found you on Mumsnet!
    Emma

    ReplyDelete
    Replies
    1. Hi Emma, nice to meet you! I highly recommend the blackberry and almond traybake above, but since blackberry picking time is pretty much over then there are all sorts of alternatives - apple would be amazing, and would be absolutely delish with the almond-i-ness. . . mmmmmm . . .
      (Wonder if we have any apply in the kitchen . . .)
      Take care Emma, and let me know if you do decide to give it a go!
      Lucas

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  6. Oh heavenly - this is just the sort of thing I love,

    ReplyDelete
    Replies
    1. Hi Sally, the best bit is that it's actually really easy - much as I sometimes wish to be the patient perfectionist type, I'm trying to accept the reality - that I'm more the give-it-a-go spur of the moment sort!
      It's school half term now and I'm considering setting the kids loose in the kitchen with this as their guide (and instructions to use apples, cored and peeled, instead of the blackberries) - anyone else hungry now, or is it just me?
      I'd love to know what you think Sally - let me know, okay?
      Take care
      Lucas

      Delete

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