Red Gooseberry and Almond Tray Bake

Name: Red Gooseberry and Almond Tray Bake
Yield: 1 tray +
Cuisine: British
Ingredients: 375 Grams Self- Raising Flour; 100 Grams Ground Almonds; 50 Grams Flaked Almonds; 300 Grams Butter; 420 Grams Golden Granulated Sugar; 650 Grams Red Gooseberries; 3 medium Eggs

Amazing Lady ( Grace) @cook_12096521

West Drayton

A twist on a favourite from my coffee shop. The Red Gooseberries came from my Son’s allotment last year. #Quick, #Easy, #Familyfreindly.

Amazing Lady ( Grace) @cook_12096521

West Drayton

A twist on a favourite from my coffee shop. The Red Gooseberries came from my Son’s allotment last year. #Quick, #Easy, #Familyfreindly.

Saved

Ingredients

1 tray +

375 GramsSelf- Raising Flour
100 GramsGround Almonds
50 GramsFlaked Almonds
300 GramsButter
420 GramsGolden Granulated Sugar
650 GramsRed Gooseberries
3medium Eggs

Saved

Steps

1

Butter a deep Swiss roll tin, plus 4 individual tins. Preheat Oven to medium heat(gas mark 4-5).
2

Sift Flour into a large mixing bowl, add Sugar and Ground Almonds. Cube the butter and rub into the mixture until it looks like breadcrumbs.
3

Take out about 100g, mix the flaked Almonds into this, and put to one side.(topping)
4

Lightly whisk the eggs and add to the main mixture, stir in well, it does not matter if it’s not too smooth, pour into the base of the tin(s), and spread out.
5

Scatter the fruit evenly over the mix. Then shake over the topping with the flaked Almonds evenly over the top, try and cover the fruit.
6

Bake for 45 minutes, then turn the tins around, to ensure even baking. Cook for another 15 minutes until firm to the touch.
7

Leave to cool before cutting into slices. Box up and keep up to two weeks, (if it lasts that long!), in the fridge, or longer if kept in the freezer.