15
1 hour
180°C/fan 160°C/gas mark 4What are your favourite berries? I like to use half raspberries and half blackberries.
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.
An indulgent treat that seems to disappear very quickly in my house
Chocolate sponge with a cherry filling, cream and a cherry on top
This flapjack is crammed full of seeds and dried fruit for extra texture and flavour
The white chocolate equivalent of a brownie –light and fluffy with optional pecan nuts for crunch
My grandparents love this classic flavour combination making regularly to 3 o'clock tea and cake
