Red Gooseberry and Almond Tray Bake
Red Gooseberry and Almond Tray Bake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, red gooseberry and almond tray bake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Gooseberry and Almond Tray Bake is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Red Gooseberry and Almond Tray Bake is something which I have loved my whole life. They are fine and they look wonderful.

A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding, from Good Food Magazine. Gooseberries are a real balsam for our intestines thanks to their high fibre content, mucilage from the seeds, tartaric, malic and citric acid. Stir in the egg yolks gently, and fold in the almond mixture and gooseberries. Spread the filling over the baked crust and sprinkle with almond slivers.

To get started with this particular recipe, we have to prepare a few ingredients. You can have red gooseberry and almond tray bake using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Red Gooseberry and Almond Tray Bake:
  1. Take 375 Grams Self- Raising Flour
  2. Take 100 Grams Ground Almonds
  3. Get 50 Grams Flaked Almonds
  4. Take 300 Grams Butter
  5. Make ready 420 Grams Golden Granulated Sugar
  6. Take 650 Grams Red Gooseberries
  7. Take 3 medium Eggs

A wide variety of red gooseberry options are available to you, such as cultivation type, type, and shape. Serve this tray bake cake recipe at room temperature with a cup of tea, or warm with ice cream for a comforting dessert. We earn a commission for products purchased through some links in this article. Try our cinnamon and gooseberry crumbles for an individual crumble.

Instructions to make Red Gooseberry and Almond Tray Bake:
  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.

We earn a commission for products purchased through some links in this article. Try our cinnamon and gooseberry crumbles for an individual crumble. This recipe for cinnamon and gooseberry crumbles is really easy to follow but they make great individual puds. Make a batch and freeze some for when you need a sweet hit. A wonderfully creamy gooseberry cheesecake, a typical German-style cake with berries and cream cheese.

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