Sunday, 10 June 2012

Blueberry and almond tray bake

Went to the vege & fruits stall and saw the blueberry thats so fresh and juicy. Can't resist and bought some. Have no idea what I am going to do with that, decided to google and found this recipes on Woman's Weekly.


For the base:
  • 100g unsalted butter
  • 200g plain flour
  • 2 level tbsp castor sugar
  • 1 medium egg, lightly beaten
For the filling:
  • 150g unsalted butter, softened
  • 150g castor sugar
  • 150g self raising flour
  • 50g ground almonds
  • a few drop of almond extract
  • 3 medium eggs
  • 150g blueberries
For the topping:
  • 2 tbsp flaked almond
  • icing sugar, for dusting

To make the base: Prepare a rectangular tin (26 x16.5cm), lined with baking paper.
Add the buttter, caster sugar and flour into a food processor and whisk until the mixture resembles fine breadcrumbs. Mix in the egg until the mixture starts to look like coarse breadcrumbs. Tip the mixture into the base of the tin and press it down firmly to give an even layer.
Chill the base for 10-15 minutes until it's firm.

Set the oven to 180C (160C for fan assist).

To make the filling: Place the butter in a bowl and whisk until soft. Add the castor sugar and cream them together until the mixture is light and fluffy. Add the grounds almomds and almond extract. Gradually whisk in the eggs, one at a time, adding a little flour with each egg. Beat in the rest of the flour. Spoon the mixture over the base, and spread level.

Scatter the blueberries over and press them into the sponge mixture and then top with flaked almonds.

Place the tin in the centre of the oven, and bake for 40-45 minutes or until the mixture is a light-golden brown colour. Remove from the oven and leave it to cool in the tin for 10-15 minutes, and transfer to a wire rack to cool completely.

When the traybake is cold, dust icing sugar over the top and cut into 15 squares to serve.

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