A little something for Grandpa..
Need to use up your autumnal fruit? Bake this moreish traybake, especially loved by Gramps :)
- FOR THE TRAYBAKE:
- 140g unsalted butter
- 140g caster sugar
- 1 egg
- 2 egg yolks
- 1/2 tsp vanilla extract
- 100g self-raising flour
- 1 tsp baking powder
- pinch of salt
- 1 large bramley apple
- 125g blackberries (not dessert ones)
- FOR THE MALLOW:
- 25g blackberries
- 100g caster sugar
- 2 egg whites
- 1 tsp lemon juice
- pinch of salt
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Microwave the 25g blackberries and tsp sugar on high for 30 seconds. Mash until saucy and leave to cool.
Preheat oven to 160°C. Grease and line a 23cm square tin leaving some overhang.
Whisk the egg and two yolks briefly with a fork.
Beat the butter and sugar in a large bowl until pale and creamy.
Then beat in the egg yolks and vanilla.
Fold in the flour, baking powder and salt to form a thick batter.
Peel and slice the apple. Fold it into the thick batter, then smooth the mixture into the tin.
Scatter over the blackberries, poking them in just a little.
Bake for 45 minutes until golden and a skewer inserted into the middle comes out clean.
Leave the oven turned on.
Whisk the egg whites, lemon juice and salt until stiff peaks form.
Add the sugar 1tbsp at a time, whisking well after each addition to form a shiny, stiff meringue.
Ripple the cool blackberry mix through the meringue.
Spoon into a large piping bag with a 1cm nozzle.
With even spacing, pipe 16 walnut sized meringues on top of the cooked traybake.
Pipe the remaining mixture onto a separate, lined baking tray to avoid wasting it.
Return to oven for 10-12 minutes until the meringues are just set.
Cool in the tin for 30 minutes then place on a wire rack to finish cooling. Cut into squares and serve.
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