|
Blueberry & Apple Traybake |
Printer Friendly Copy |
 |
|
| Makes 16 squares |
Prep 5 mins |
Cooking 1h 30mins |
Challenge |
|
| |
|
|
My rating |
 |
Ingredients |
140g unsalted butter. softened + some for greasing
140g golden caster sugar
1 egg + 2 yolks, beaten together
1 tsp vanilla extract
1 tsp baking powder
1 tsp grated nutmeg
100g self-raising flour
100g ground almonds
1 large Bramley apple (± 200g), peeled and sliced
125g blueberries
|
|
-
Put 25g of the berries
and 1 tsp sugar in a small bowl and cover with cling film.
Microwave for 30 seconds on High. Alternatively, add 1 tsp
water then soften in a pan over a low heat. Mash well
until saucy, then leave to cool.
-
Heat oven to 160C/140C fan/gas
3. Grease and line the base and sides of a 23cm square
traybake tin. Using electric beaters or a hand whisk, beat
the butter and sugar, in a large bowl until very pale and
creamy, then beat in the egg and yolks, followed by the
vanilla, until pale and creamy. Fold in the flour,
almonds, baking powder, nutmeg and a pinch of salt, to
make a very thick batter.
-
Fold in the apple, then spoon
into the tin and smooth over the top. Scatter with125g of
the berries, poke them in just a little, then bake for 45
mins until golden and a skewer inserted into the middle
comes out clean. After removing, leave the oven on.
-
Cool in the tin for 30 mins, then remove to a rack to cool
completely. Add a dusting of icing sugar, if you like,
then cut into squares.
|
|
DAILY
DINNERS 
