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Raspberry and almond traybake from @lovefromnatalie and Nanny Jenny

A raspberry and almond tray bake on a china plate with a pink flowers pattern. The plate is on a white table, with teacups next to it.

Natalie, known online as @lovefromnatalie shares this tasty family recipe

I wanted to share one of Nannies delicious recipes with you that you could perhaps bake for your own foodie fundraiser or just to enjoy in the afternoon with a lovely pot of tea!

Natalie
@lovefromnatalie

Ingredients

  • 225g salted butter
  • 225g golden caster sugar
  • 4 eggs
  • 150g self-raising flour
  • 75g ground almonds 
  • 250g raspberries
  • 4 tbsp flaked almonds
  • 1 tbsp demerara sugar  

Method 

  1. Preheat your oven to 170°C and line a deep baking tray that measures approximately  22cm by 33cm, or use a normal round cake tin
  2. Cream the butter and sugar together in a large bowl until pale and fluffy
  3. Add your eggs and a tablespoon of flour to prevent the mixture from curdling
  4. Add the remaining flour and ground almonds and mix until combined
  5. Gently stir in the raspberries and spoon your prepared mixture into the baking tin
  6. Sprinkle with flaked almonds and pop in the oven for 40 to 45 minutes
  7. Once cooked, remove from the oven and sprinkle with demerara sugar 
  8. Leave to cool, slice and enjoy! 

Thanks to @lovefromnatalie for sharing her recipe with us.

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