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Apple and blackberry traybake recipe

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Two well-known flavours that take over the hedgerows in the UK's autumn, apple and blackberry are gently folded through this light and airy sponge base, spread onto a tray, bake until golden then enjoy your traybake with the family and a cup of tea. See method

Serves 12 slices (serves 6)
10 mins to prepare and 30 mins to cook, 10 mins to cool
394 calories / serving
Freezable

Ingredients

100g softened butter
175g self-raising flour, plus extra for dusting
1 tsp baking powder
175g golden caster sugar
2 eggs
1 lemon rind
1 Cox's apple, diced
150g blackberries

Perfect with:

Blackberries
Carefully selected when ripe, plump and juicy

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1635kj
394kcal 20%
Fat
16g 23%
Saturates
9g 47%
Sugars
34g 38%
Salt
0.8g 13%

of the reference intake
Carbohydrate 54.4g Protein 5.6g Fibre 2.9g

Method

Preheat the oven to gas mark 5, 190°C, fan 170°C. Line a shallow 20cm square cake tin with nonstick baking paper.
Place all the ingredients, except the apple and blackberries, into a large mixing bowl and beat with a wooden spoon until smooth.
Stir in the apple and blackberries and spread into the tin. Bake for 30-35 minutes until golden and the centre is firm to touch.
Leave in tin for 10 minutes before turning out and allowing to cool completely. Cut into squares. Keeps for three days.

See more Baking recipes