0 Blackcurrant and almond traybake - gluten free

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.

What you need

• 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.
            
                                                                
               

                                                         

Detail: Blackcurrant and almond traybake - gluten free

0 Fresh Cranberry and Almond Slices

It's always around about this time of year that I start craving fruit. It must be something to do with the change in the weather; possibly also due to the fact that more and more chocolate and festive treats are becoming part of my daily diet.

I love the colour of cranberries, so bright and cheerful. They are relatively undiscovered in this country other than the ubiquitous cranberry sauce. Our friends over the Pond however, use this beautiful berry in a  range of bakes, both fresh and dried.

Since discovering this recipe I have already made it a couple of times, once for a birthday cake for a close friend and  again for my work colleagues who loved the bake as a tasty contrast to all the mince pies and chocolates at this time of year.

Once baked, the berries keep their lovely bright pinky-red colour and the almonds provide a crunchy contrast to the soft almondy sponge.

If you want to serve this for a special occasion, just cut it into dinky little squares and serve on an attractive platter dusted with icing sugar. If you can find some suitable "kitsch" decorations, why not accessorize accordingly. 

What you need

• 1 1/2 cups of plain flour
• 1 1/2 tsp baking powder
• 1/2 cup softened butter 
• 1 cup granulated sugar
• 2 eggs - free range (whisked together with the milk)
• 1/2 tsp vanilla paste
• 1/2 tsp almond extract
• 1/2 cup milk ( I used skimmed)
• 1 1/4 cups fresh cranberries (chopped in half)
• Flaked almonds

You will need a non stick baking tray about 9" by 5" and approx 1" deep, sprayed with oil or cake release

What you do

• On a plate or a shallow dish, sieve the flour and baking powder to remove any lumps
• In your mixer cream the butter and sugar until pale and fluffy
• Add the vanilla paste, almond extract to the mixer and the egg/milk mixture and the flour, whisk briskly until you have a smooth mixture
• Gently fold in the chopped cranberries by hand
• Tip into your prepared tin and smooth the top
• Sprinkle with flaked almonds
• Bake in a pre heated oven at 180c (160c fan) for approx 35 minutes until golden, well risen and cooked through
• Cool in the tin
• Cut into slices or squares

I am linking up this post to Blue Kitchen Bakes - Fresh Cranberry Recipe Linky

                                                    

                                                

Detail: Fresh Cranberry and Almond Slices

0 Bakewell Oaty slice

There is nothing better on a decidedly autumnal day than a tray-bake, this bake is inspired by the iconic Bakewell Tart / pudding which originates from Bakewell in Derbyshire. The flavours do not disappoint and the bake has proved popular with friends. The bake stores fine for a couple of days in an airtight tin.

What you need

• 200g rolled oats
• 60g plain flour
• 100g ground almonds
• pinch of sea salt
• 175g unsalted butter
• Almond extract - good slug
• 2 tbsp golden syrup
• 3 tbsp jam (ideally strawberry or raspberry)
• flaked almonds
• Oil spray for greasing tin
• 2" deep baking tray / tin about 10 inches long by 5 inch wide

What you need to do

• Oil spray your baking tin, lightly, set to one side
• Pre heat your oven to 170c
• Melt the butter and syrup in a pan, gently, once melted remove from heat and add the almond extract
• Mix in a large bowl the oats, flour and almonds and the pinch of salt
• Stir in the melted butter mixture into the bowl with the dry ingredients and mix thoroughly until all the mix is slightly moist
• Spoon half of the mix into the tin and press firmly down into the pan with a fork, getting into all corners and producing an even layer.
• Now tip in the jam and squish it across the base but keep away from the edges as the jam will spread as it cooks
• Now use the rest of the oaty mixture to top off the jam, using a fork to press down firmly to create an even top, sprinkle with flaked almonds if using
• Bake for 15-20 minutes, until lightly golden, be careful not to overcook as when dry they don't hold together well.
• Cool in the tin fully and then chop into pieces as desired.

I am taking part in Tea Time Treats hosted this month by Lavender and Lovage , who's theme this month is Flapjacks, oats and traybakes.

Detail: Bakewell Oaty slice

0 Cinnamon apple tray bake

Saturday is often the day is our household when I get round to baking, I always like if it all possible to have some form of cake to hand in case of unexpected visitors but also just to provide the comfortable feeling that if you want something sweet with your cup of tea, you have some lovely homemade cake to hand.

This is such a recipe, not the most glamorous of cakes but that's not what we are talking about here, its about home comforts and this cake fits the bill. An easy tray bake and stores well for a few days in an airtight tin.

Ingredients

• 1 cup soft butter or margarine
• 2 cups sugar - caster
• 2 eggs - free range please
• 2 cups plain flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 2 apples, chopped and peeled
• cinnamon sugar for sprinkling ( 1tbsp demarara sugar mixed with 1tsp cinnamon)

Method

1. Preheat your oven to 180c and oil a large oblong roasting pan.
2. Combine butter and sugar and mix until creamy, light and fluffy.
3. Now add the eggs one at a time, mixing until well combined.
4. Add in the flour, baking powder and cinnamon (You might want to sieve this in).
5. Stir in the chopped apples.
6. Put your batter into the prepared pan and sprinkle with cinnamon sugar.
7. Bake for about 45 minutes, until golden and cooked through when tested with a skewer.

Detail: Cinnamon apple tray bake