Raspberry, Almond and Coconut Traybake.

Raspberry, Almond and Coconut Traybake.

I love traybakes, they are delicious, speedy and rewarding. This traybake combines my most favourite ingredients to bake with, raspberries, ground almonds and coconut. I love cooking with fruits, they give sharpness as well as keeping the cake moist. The ground almonds add nuttiness and a lighter texture. I love how desiccated coconut adds sweet, smoky exoticness. The crumble topping is almost a necessity in all of my bakes. The contrasting flavours and textures are absolutely delicious and addictive. 

Equipment:

23x30cm deep oven tray lined with baking paper.

   For the crumble.

In a saucepan, put in,

-100g butter,

-100g caster sugar,

-100g plain flour,

-25g ground almonds,

-25g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Leave aside.

   For the sponge.

Use an electric mixer to beat,

-100g self raising flour,

-250g ground almonds,

-50g desiccated coconut,

-1tsp baking powder,

-300g caster sugar,

-4 eggs,

-250g butter, at room temperature,

-1tsp vanilla bean paste.

Beat to incorporate the ingredients.

Stir through 400g frozen raspberries.

Spoon into the prepared tin.

Sprinkle over the crumble topping.

Oven 180c fan forced.

Bake 45-50 minutes, skewer should come out clean.

Cool completely in tin.

Cut into slices to serve.