Berry Traybake
A light vanilla sponge with fresh fruit in abundance
15
180°C/fan 160°C/gas mark 4
1 hour
“What are your favourite berries? I like to use half raspberries and half blackberries.”
Ingredients
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
Method
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.
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.
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
