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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, red gooseberry and almond tray bake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Red Gooseberry and Almond Tray Bake is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Red Gooseberry and Almond Tray Bake is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook 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. Get 50 Grams Flaked Almonds
  4. Take 300 Grams Butter
  5. Make ready 420 Grams Golden Granulated Sugar
  6. Take 650 Grams Red Gooseberries
  7. Get 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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