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Recipe: Rasberry and banana traybake
2:03pm Tuesday 3rd April 2012 in Recipes
WITH Easter fast approaching family gatherings are likely.
This delicious traybake, taken from a new book of recipes, The Camper Van Coast, solves the problem of what to offer when all your relatives descend at once.
(Makes 24 squares).
225g soft butter.
4 large eggs.
200g light muscovado sugar.
150g self-raising flour.
50g ground almonds.
1 rounded tsp baking powder.
3 medium, very ripe bananas, 175g raspberries.
For the crumble topping:.
75g demerara sugar.
75g cold unsalted butter, cubed.
100g self-raising flour.
2 tsp ground cinnamon.
100g unblanched almonds.
For the lemon drizzle:.
100g icing sugar.
Juice of half a lemon.
Preheat the oven to 180C/Fan 160C/Gas 4.
In a mixer, whisk the butter, eggs, sugar, flour, ground almonds and baking powder until smooth and combined.
Peel and mash the bananas and fold into the mixture, then tip into a lined 20 x 33cm base x 3-4 cm deep tin. Spread the mixture out and smooth over the surface.
Scatter the raspberries on top.
For the crumble topping, in a food processor, whizz together the sugar, butter, flour and cinnamon until they form crumbs, then add the nuts and whizz again until chopped.
Finally add two dessertspoons of water and give the crumble one final whizz until it forms small clumps.
Sprinkle the crumble topping over the raspberries.
Bake for 45-50 minutes or until risen and golden all over. Leave to cool in the tin.
For the lemon drizzle, sift the icing sugar into a bowl and gradually add enough lemon juice to make a thick icing, mixing until smooth.
Drizzle over the top of the crumble, leave to set. Cut into squares.