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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, red gooseberry and almond tray bake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Dredge with caster sugar, then cool in the tin. Great recipe for Red Gooseberry and Almond Tray Bake.

Red Gooseberry and Almond Tray Bake is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Red Gooseberry and Almond Tray Bake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to 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 that.

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

Beat thoroughly with an electric whisk until creamy and smooth. Stir in the gooseberries, then spoon into the tin and level the surface. For a sweet gooseberry sauce, top and tail green gooseberries before tossing them into the pan. Add sugar, to taste, and just a splash of water to prevent the fruit from burning.

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.

Fold in the flour until smooth. Melt the butter and golden syrup together. Add the gooseberries and mix well. Carefully pull the shelf out of the oven a little and quickly spoon over the gooseberry mix. If the mixture starts to curdle, add a tablespoon of flour.

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