Blackberry traybake

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Nutrition (per portion)

Total Fat12g

Saturated Fat

Total Carbohydrate32g


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Serves: 20


Total Time:

Prep Time:

Cook Time:


U.S. U.K. Conversion chart
  • 275 gram(s) unsalted butter, softened, plus extra to grease
  • 275 gram(s) golden caster sugar
  • 400 gram(s) self-raising flour
  • 1½ level tsp baking powder
  • 5 medium eggs
  • Finely grated zest of 1 large orange
  • 1 tablespoon(s) vanilla extract
  • 4-5tbsp milk
  • 250 gram(s) blackberries
  • 40 gram(s) (1½oz) flaked almonds
  • For the icing
  • 150 gram(s) icing sugar
  • 1 teaspoon(s) vanilla extract
  • About 2tbsp orange juice


  1. Preheat the oven to 190°C (170°C fan oven) mark 5. Grease and line a shallow 30.5 x 20.5cm (12 x 8in) baking tin with greaseproof paper.
  2. Put the butter and sugar into a large bowl. Sift in the flour and baking powder, then add the eggs, zest, vanilla and milk and beat together until light and fluffy.
  3. Fold in half the blackberries using a metal spoon. Spoon into the tin and dot over remaining blackberries, then the almonds.
  4. Bake for 40-45min until springy to the touch. Cool in the tin for 5min, then turn out and cool on a wire rack.
  5. When the cake is cool, make the icing. Sift the icing sugar into a bowl, then add the vanilla and orange juice, mixing as you go, until smooth and runny. Drizzle over the cake and leave for 30min to set.
  6. To store Wrap in clingfilm and keep in an airtight tin for up to four days.
  7. To freeze Complete the recipe up to the end of step 4. Cool completely, keeping the cake in its greaseproof, then wrap in clingfilm. Freeze for up to one month.
  8. To use Thaw overnight at cool room temperature. Complete the recipe.
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