Gooseberry & almond tray-bake...

As it's summer, fresh fruit are in abundance and I was lucky enough to get a bag of fresh gooseberries. It was time for another cake. Gooseberries are the perfect fruit to bake with! This particular cake reminds me a little of Bakewell tart in it's form. 

Pastry is easy to make and it has a good taste, thanks to those ground almonds in it. You don't have to precook gooseberries or prepare them in any way before adding them directly to your tray bake, they will cook fully during baking. I made three of those tray-bakes (rather than making one big one) - one for home, one for the office and the last one, as a "thank you" gift for a person who gave me all the free gooseberries in the first place.

How to make it...

Ingredients:

- 250 g chilled vegan unsalted butter
- 250 g self-raising flour
- 125 g ground almonds
- 125 g muscavado sugar
- 350 g gooseberries, fresh or frozen (I used over 400 g, just to fully covered the bottom of the tray)
- 85 g caster sugar
- 50 g flaked almonds

Method:

- Heat oven to 190 C / 170 C fan. 

- Line a 27 x 18 cm baking tin with baking parchment (or three pound bread tins). 

- Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. 

- Toss the gooseberries with the caster sugar, then scatter over the top. 

- Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. 

- Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. 

- Dredge with caster sugar, then cool in the tin. 

- Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.


Smacznego!


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