Strawberry And Almond Traybake Recipes
STRAWBERRY AND ALMOND TRAYBAKE
A little like a bakewell tart in flavour, this traybake combines a shortbread base with a meringue topping and a layer of strawberry jam. Now that we've mentioned bakewell tart, perhaps we should introduce you to our classic bakewell tart recipe...
Provided by delicious. magazine
Categories Teatime traybake recipes
Time 45m
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Grease and line the base and sides of a straight-sided, rectangular baking tin (about 30 x 20cm, and 5cm deep) with baking paper. Preheat the oven to 180C/fan160C/gas 4.
- Place the flour, butter, 75g sugar, egg yolks and milk in a food processor. Whizz until it resembles breadcrumbs, adding a little more milk if the mixture looks dry. Or, in a large bowl, rub the butter into the flour, stir in 75g sugar, then mix in the yolks and milk. Tip the mixture into the tin and, using damp hands, press down into an even, compact layer. Spread the jam evenly over the top.
- In a clean bowl, whisk the egg whites until soft peaks. Fold in the remaining sugar and ground almonds. Spread on top of the jam (don't worry that it's a thin layer, it will rise in the oven) and scatter with the flaked almonds. Bake for 30 minutes, or until risen and golden. Cool in the tin, then cut into slices.
Nutrition Facts :
STRAWBERRY, ALMOND & POLENTA SKILLET CAKE
Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream
Provided by Esther Clark
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
- Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.
- Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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