Blackberry traybake

Name: Blackberry traybake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24
Ingredients: 275 g (10oz) unsalted butter, softened, plus extra to grease; 275 g (10oz) golden caster sugar; 400 g (14oz) self-raising flour; 1½ level tsp baking powder; 5 medium eggs; Finely grated zest of 1 large orange; 1 tbsp. vanilla extract; 4-5tbsp milk; 250 g (9oz) blackberries; 40 g (1½oz) flaked almonds; 150 g (5oz) icing sugar; 1 tsp. vanilla extract; About 2 tbsp orange juice

Try baking this flavourful blackberry and almond traybake - the perfect autumn warmer

By The Good Housekeeping Cookery TeamUpdated: 31 July 2019

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preview for Blackberry And Almond Traybake Recipe

For this simple, seasonal tray bake cake just put the ingredient (apart from the fruit) in a bowl and beat together with a freestanding mixer.

Stir in the blackberries with a metal spoon and then pour into your lined baking tray and bake. And that's about it.

You can freeze this cake for up to a month - just wrap in clingfilm. When it comes to icing the cake, it's easy to make - just icing sugar, orange juice and vanilla essence.

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Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

241

Ingredients

For the cake

275 g
(10oz) unsalted butter, softened, plus extra to grease
275 g
(10oz) golden caster sugar
400 g
(14oz) self-raising flour
1½ level tsp baking powder
5
medium eggs
Finely grated zest of 1 large orange
1 Tbsp.
vanilla extract
4-5tbsp milk
250 g
(9oz) blackberries
40 g
(1½oz) flaked almonds

For the icing

150 g
(5oz) icing sugar
1 tsp.
vanilla extract
About 2 tbsp orange juice

Directions

1. Step 1
  Preheat the oven to 190°C (170°C fan) mark 5. Grease and line a shallow 30.5 x 20.5cm (12 x 8in) baking tin with greaseproof paper.
2. Step 2
  Put the butter and sugar into a large bowl. Sift in the flour and baking powder, then add the eggs, zest, vanilla and milk and beat together until light and fluffy.
3. Step 3
  Fold in half the blackberries using a metal spoon. Spoon into the tin and dot over the remaining blackberries, then the almonds.
4. Step 4
  Bake for 40-45min until springy to the touch. Cool in the tin for 5min, then turn out and cool on a wire rack. If making ahead, allow to cool completely, keeping the cake in its greaseproof paper, then wrap in clingfilm. Freeze for up to one month.
5. Step 5
  When the cake is cool, make the icing. If serving from frozen, thaw overnight at cool room temperature first. Sift the icing sugar into a bowl, then add the vanilla and orange juice, mixing as you go, until smooth and runny. Drizzle over the cake and leave for 30min to set.