Tuesday, 5 February 2013

Stop, thief!

It's a bad day for retail when you visit your local High Street for the first time in weeks with high hopes and flexible plastic - but all you come away with is a packet of fake/joke flies (cost £1). So to cheer myself up I thought I'd indulge in a bit of theft. Not old-fashioned pilfering from Tesco like Anthony Worrall Thompson, but new-fangled internet plagiarism from another blogger: Blackberry and Almond Traybake from English Kitchen Baking. When these popped into my inbox I knew I had to make them straight away. I hope you feel the same.

Two pieces of blackberry and almond cake on a glass plate
Fruity, cakey, almondy, squidgy... gorgeous

Blackberry and almond traybake

250g butter
250g caster sugar
2 eggs, beaten
120g plain flour
225g ground almonds
300g blackberries (frozen)
a few drops of almond essence

Pre-heat oven to 180/gas 4. Line a baking tin measuring about 30x20cm. Cream the butter and sugar until light and fluffy, add the eggs a little at a time, fold in the flour, ground almonds and essence. Tip into the tin and scatter the blackberries on top. Bake for about 45 minutes until golden brown. Dust with icing sugar when cool, or eat warm with cream.

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