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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, red gooseberry and almond tray bake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Red Gooseberry and Almond Tray Bake is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Red Gooseberry and Almond Tray Bake is something which I have loved my whole life. They’re nice and they look fantastic.

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

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

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