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Blackberry traybake

Great way to use up blackberries picked off the hedgerows. Could use raspberries or other fruit too.


Makes 24 squares

275g unsalted butter
275g caster sugar
400g self raising flour
1 1/2 teaspoons baking powder
5 eggs
zest of 1 orange
4-5 tablespoons milk
250g blackberries
30g flaked almonds (optional)

For the icing
125g sifted icing sugar
2 to 3 tablespoons orange juice
1 teaspoon vanilla extract

Preheat oven to 180°C and line a 20cm x 30cm baking tray with greaseproof paper

Cream the butter and sugar, then add eggs sifted flour, baking power, orange zest, vanilla essence, milk and mix well in a food processor or with a hand whisk.

Fold half the blackberries into the mix, and pour into baking tin. Dot the remaining blackberries on top and sprinkle flaked almonds.

Bake for approximately 30 mins and leave to cool.

Once completely cooled, mix icing sugar with orange juice and teaspoon of vanilla, Drizzle over the cake and leave to set.

Approximate cost £2.50