Raspberry Tray Bake

Despite giving away bags of raspberries, our freezer is still full of them, and there’s no space for anything else. This is a great excuse to bake with them!

Today it’s going to be an almond & coconut tray bake from BBC Good Food.

It starts as you’d expect with self-raising flour, butter and sugar in the food processor.

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Some of this mix is reserved for the topping, getting some dessicated coconut added to it, while the rest has eggs added.

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Then the mix goes into the tray.

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The eggs hadn’t really mixed properly: some parts were really doughy, some a bit crumbly. But any more processing and it would have all been way too glutenous, so probably should be mixed in by hand.

Anyway, then as many frozen raspberries as I can on top.

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Then the topping.

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Now in theory this bakes for 45 minutes before getting topped with extra raspberries and baked for 15 minutes more. But as I’ve already got raspberries showing I just topping with flaked almonds, dessicated coconut & demerara sugar, and bunged in a 160C fan oven for an hour.

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Hmm it looks a little liquid. It might be more of a bowl dessert, rather than slices. We’ll see once it’s cooled.

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Turns out they do hold up as bars! Well at least the ones at the edge do…

Any sogginess aside,  it tastes great!

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