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Recipe: Blackberry & Pear Traybake
Simple and fresh traybake
Servings: 16 squares
Ingredients
- 110 g butter - or baking margarine – softened
- 125 g soft light brown sugar
- 2 eggs
- 1 tsp vanilla essence
- 190 g self raising flour
- 1 tsp baking powder
- pinch mixed spice
- 2 tbs milk
- 1 unripe pear – peeled - cored and thinly sliced
- Handful blackberries
- 1 tbs demerara sugar
Instructions
- Grease and line a 20cm square baking tin with silicone paper. Preheat the oven to GM4 / 180C (10C less for fan).
- Using an electric mixer mix the butter and sugar until light and fluffy. Beat in the eggs and vanilla with a tsp of flour to prevent the mixture from curdling.
- Gently mix in the flour, baking powder and mixed spice, adding milk to loosen the mixture so it can be dolloped from a spoon and easily spread.
- Spread 2/3 of the mixture into the prepared tin, arrange the pear slices on top and scatter the blackberries over, gently pressing into the cake batter in the gaps between the pear slices.
- Cover the fruit with the remains of the cake batter.
- Sprinkle the demerara sugar over and bake for 30 – 35 minutes until risen and golden brown, and when a cocktail stick poked into the cake comes out clean.
- Delicious served warm with whipped cream.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 16squares | Calories: 141kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 58mg | Potassium: 66mg | Sugar: 9g | Vitamin A: 200IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 0.3mg