Blackcurrant and Almond Traybake - Gluten Free

By Lancashirefood
This year from the garden we have had a bumper crop of blackcurrants and quite a few are now in the freezer awaiting my attention. I have already made a few jars of jam for the store cupboard and have made some tumbleberry froyo lollies as well, so as usual my thoughts turn to baking. Blackcurrants have a distinct flavor and need careful pairing if you are to get the best from them, somehow and I'm not sure how I came up with it, that they would combine well with almonds to give a twist on the traditional bakewell tart flavor combination. So this moist, tasty traybake was born, I just love the wild purple colours of the berries in the bake.

What you need
  • 200g softened butter
  • 200g caster sugar
  • 3 free range eggs
  • 200g ground almonds
  • 1 tsp almond extract
  • Approx 200g blackcurrants
  • Handful of flaked almonds
Baking tray - lined
What you do
  • Pre heat the oven to 180C
  • Mix the softened butter and caster sugar together in a mixer until pale and fluffy
  • Add the eggs, ground almond and almond extract to the bowl and mix until smooth
  • Pour into the prepared tin, strew with the blackcurrants and sprinkle with flaked almonds.
  • Place in the oven 
  • Bake for 40 or so minutes or until golden and firm in the middle.
  • Cool in the tin
  • Serve in generous squares 


I am linking up to teatimes treats with this post, the them this month being traybakes. Created by Lavender and Lovage and Hedgecombers hosted this month by  Hedgecombers.