Nigel Slater's Victoria and Raspberry Tray Bake

[Rita]

I made one yesterday using frozen raspberries, very nice it is too, but next time will use fresh raspberries.

Ingredients:
225g soft unsalted butter
225g golden caster sugar
4 large eggs at room temperature
150g self-raising flour
75g ground almonds
200g raspberries
4 tbsp flakes almonds
a little demerara sugar

HOW TO MAKE:
Preheat oven to 180C. Line a 4cm deep 22 x 30cm baking tin, with nonstick baking paper.

Beat the butter and sugar until fluffy and light. Break the eggs and beat lightly and add a little at a time to the butter and sugar mixture.

Fold in the flour and almonds gently. Fold in the raspberries.

Spoon the mixture into the tin and smooth over. Scatter with the almonds and bake for 40 minutes. When done, add a dusting if demerara sugar. Leave to cool and cut into squares.

Attachments:

[bogmyrtle]

I think I have all the ingredients in for this............ That's a task for tomorrow morning!

[Rita]

Yummy BM - will you be using fresh raspberries?

[bogmyrtle]

Yes, Rita, as I have some in the fridge. In fact will go and do it now I think - unless something else crosses my mind before I get to the kitchen.................

[Rita]

Get into the kitchen quickly before you are distracted!

[bogmyrtle]

Cup of tea first....................................see you later then!

[bogmyrtle]

Well, I made them - I say them because I didn't have a suitable baking tin so made individual cakes and I also thought that we would just have one rather than cut huge slices at a time. They were delicious - all gone now

[Rita]

You'll be making some more then BM?

[Rita]

OH made this tray bake yesterday using fresh raspberries - much better than using frozen.

[mickthecactus]

Mrs C did something very similar on Saturday with fresh rhubarb and blackberries from the garden - absolutely delicious.

[Rita]

Mmmm I bet it was Mick, any fruit could be used I suppose.