Monday, 17 February 2014

Blackberry, Pear and Apple Traybake

I was bored a couple of weekends ago and so decided to make some cake to take into work as it's always appreciated with morning coffee. This went down really well, the fruit kept the cake lovely and moist and was perfect. I also heated some up and had it with ice cream for pudding one evening.

Blackberry, Pear and Apple Traybake (from Fuss Free Flavours)
(Makes 16 large squares)

110g butter, softened
125g light brown sugar
2 eggs
1 tsp vanilla essence
190g self raising flour
1 tsp baking powder
pinch mixed spice
2 tbsp milk
1 unripe pear, peeled, cored and thinly sliced
1 eating apple, peeled, cored and thinly sliced
a handful of blackberries
1 tbsp demerara sugar

Preheat the oven to 180C. Grease and line a 20 x 20cm baking tin with parchment paper.  

Cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla.

Gently fold in the flour, baking powder and mixed spice, with a metal spoon, adding milk to loosen the mixture so it can be easily spread.

Spread 2/3s of the mixture into the tin. Arrange the pear and apple slices on top and scatter the blackberries over, gently pressing them into the gaps between the pear slices. Cover with the rest of the cake batter.

Sprinkle the demerara sugar over and bake for 30 – 35 mins until risen and golden brown, and when a skewer comes out clean. Leave in the pan to cool and serve.

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