As is tradition at my work when it's your birthday you bring cake in for everyone (Really who started that tradition?!) Lately it appears that everyone has taken to baking their own cakes. Now I am a little competative and didn't want to be out done. So I went with traybakes as they're so much easier to transport to work than cupcakes!Imade these and Nigella's brownies.
Raspberry Jam Tray Bake
Makes 16 to 24 squares
500g Shortcrust pastry (I used Sainsbury's Dessert one)
Enough Raspberry Jam to cover the bake (about 7tbsp)
200g Softened Butter
200g Caster Sugar
4 Eggs
100g Ground Almonds
100g Self Raising flour
1tsp Almond Extract
Pre-heat the oven to 200*C.
Roll out the pastry on a lightly floured board to fit into a 12 by 8 or a 9 inch square baking tin. It ideally needs to fit the base and a little up the sides.
Place the pastry into the pan and then spread the jam evenly over all.
Beat the butter and sugar together in a large bowl until they light and fluffy.
Beat in the eggs, one at a time, adding 1/3 of the ground almonds after each addition.
Add the flour and the remaining almonds. Mix well.
Stir in the almond extract.
Pour the mixture over the jam, spreading to make an even layer.
Bake for 35 to 40 minutes, until well risen, firm and golden brown.
Remove from the oven and place on a wire rack to cool. Leave in the tin. Turn out when cool and cut into squares.
No comments:
Post a Comment