Our Baking Blog - Raspberry Custard Tray bake
The light and creamy Raspberry Custard Tray bake
I hope that you all enjoyed a wonderful Easter break, especially with the glorious weather that we had!
This week I want to share with you a fabulous tray bake that is gorgeously light and fluffy and contains an ingredient that I would never have previously thought of adding to a cake! The Raspberry Custard Traybake courtesy of Olive magazine (please click on the link for the recipe) includes beating custard in with the butter and the sugar as well as dotting it on top of the raw cake mixture before baking it in the oven! This easy to follow recipe also includes ground almonds alongside a healthy sprinkling of fresh raspberries and flaked almonds on the top!
I found combining the custard, sugar and butter easy to do with our KA Beater. It incorporated the ingredients really quickly and make a light and airy mix before then adding the vanilla extract and eggs vigorously. I then used our beater at a really slow speed to carefully combine the flour, baking powder and ground almonds.
Once altogether, pour the cake mix into a tray, smooth over the surface and then evenly decorate the top with dollops of creamy custard, fresh raspberries and then a sprinkling of flaked almonds. Bake in a hot over for 30-35 minutes (I found that the cake took the full 35 minutes in our Aga), before removing to the side to cool.
Once cooled, gently lift the tray bake out of the tin (I have to admit even this took a bit of manoeuvring!) and place on a wire rack until completely cold. When you are ready to serve your tray bake, sift a little icing sugar over the top of the cake and cut into 12 generous sized chunks or 16 delicate squares of deliciously light cake and enjoy! A little piece of heaven on your plate!
I hope you do try and make this recipe - not only is it easy to make, it looks stunning when finished and I cannot emphasise enough how light this cake is - have a go and let us know! We would love to see your baking efforts!
Have a fantastic week and happy baking!