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Berry traybake

A light vanilla sponge with fresh fruit in abundance

  • Makes15
  • 1 hour
  • 180°C/fan 160°C/gas mark 4

Emily's option

What are your favourite berries? I like to use half raspberries and half blackberries.


  • 225g butter, softened
  • 4 eggs
  • 2 additional egg yolks
  • 100g ground almonds
  • 175g gluten-free self-raising flour
  • 185g light brown sugar
  • 1/2 tsp gluten-free baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 225g berries


1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease the edges and line the base of a 30 x 23cm (12 x 9 inch) baking tin with baking parchment.

2 In a small pan melt the butter on a low to medium heat for a few minutes. Put the melted butter in a large mixing bowl with the eggs, yolks, sugar, almonds, flour, baking powder, salt and vanilla. Beat with an electric mixer until creamy, then stir in the berries.

3 Pour the mixture into the tin and smooth over with a spatula or the back of a spoon. Bake for 30-35 minutes until the surface springs back. Leave in the tin to completely cool and then cut into squares.