Easy Blackberry Traybake
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Plain Flour
- 25 g Oats
- 250 g Light Brown Sugar
- 200 g Butter (cubed)
- 80 g Desiccated Coconut
- 2 Eggs
- 1 Lemon (zest only)
- 50 g Walnuts (chopped finely)
- 300 g Blackberries
Method
- Preheat the oven to 180 Β°C (160 Β°fan/ Gas 4/ 350 Β°F) and grease and line a 30 x 20cm (12 x 8 inch) baking tin.
- Put the plain flour, oats and light brown sugar in a large mixing bowl and rub in the cubed butter until fine crumbs form.
- Stir in the desiccated coconut, then set aside one cupful of the mixture for the topping (a teacup works perfectly).
- Mix in the eggs, lemon zest, and chopped walnuts to the mixing bowl. The mixture will be sticky and dense.
- Press the cake mixture into the prepared tin. Use the back of a spoon to ease it into all of the corners.
- Scatter over the blackberries and lightly press down.
- Sprinkle over the reserved topping and bake in the oven for 1 hour until lightly golden. Allow to cool before cutting into squares.