Raspberry & Coconut Traybake V
Recipe / Lisa Holmen
This traybake is perfect for a delicious morning or afternoon tea. It’s incredibly forgiving, so feel free to play around with different fruits and flavours. Coconut oil can be used as a substitute for the butter.
Makes: 12 slices
1½ cups wholemeal self-raising flour
½ cup almond meal
⅓ cup rolled oats
1 cup unrefined coconut sugar or sugar-free equivalent
200g unsalted butter, cold & diced
¾ cup desiccated coconut, plus extra to top
2 eggs, lightly beaten
250g raspberries, fresh or frozen
1. Preheat oven to 160°C fan-forced. Grease and line a 20cm × 20cm baking tin (or equivalent).
2. Place the flour, almond meal, rolled oats and sugar in a food processor and pulse gently until the butter is combined and resembles a moderate crumb. Stir in the coconut and the eggs.
3. Place the mixture into a baking tin, using a spoon to flatten the top until even.
4. Arrange the raspberries on top, then scatter over 1-2 more tbsp of coconut.
5. Cook for 40 mins or until cooked through Leave to cool and serve warm or cold.
Citrus Swirl Tray Cake V
Recipe / Naomi Sherman
Not quite a cake and not quite a slice, this sweet and tangy treat has all the best parts of each going for it. Rich, buttery cake with short, crisp edges is swirled through with luscious, zesty layers of citrus flavours. Finish off with a flourish of crunch from the toasty almonds and you’ve got a crowd pleaser.
Makes: 15
250g softened butter
360g caster sugar
2 tsp vanilla extract
4 eggs
350g plain flour
120g almond meal
2 tsp baking powder
1 tsp salt
240g lemon curd
90g marmalade
20g flaked almonds
1. Preheat oven to 180°C.
