This year from the garden we have had a bumper crop of blackcurrants and quite a few are now in the freezer awaiting my attention. I have already made a few jars of jam for the store cupboard and have made some tumbleberry froyo lollies as well, so as usual my thoughts turn to baking. Blackcurrants have a distinct flavour and need careful pairing if you are to get the best from them, somehow and I'm not sure how I came up with it, that they would combine well with almonds to give a twist on the traditional bakewell tart flavour combination. So this moist, tasty traybake was born, I just love the wild purple colours of the berries in the bake.
- 200g softened butter
- 200g caster sugar
- 3 free range eggs
- 200g ground almonds
- 1 tsp almond extract
- Approx 200g blackcurrants
- Handful of flaked almonds
Baking tray - lined
What you do
- Pre heat the oven to 180C
- Mix the softened butter and caster sugar together in a mixer until pale and fluffy
- Add the eggs, ground almond and almond extract to the bowl and mix until smooth
- Pour into the prepared tin, strew with the blackcurrants and sprinkle with flaked almonds.
- Place in the oven
- Bake for 40 or so minutes or until golden and firm in the middle.
- Cool in the tin
- Serve in generous squares
I am linking up to teatimes treats with this post, the them this month being traybakes. Created by Lavender and Lovage and Hedgecombers hosted this month by Hedgecombers.
