Raspberry and lime traybake

Raspberry and lime traybake

By
From
How to Cook Cakes
Makes
12 squares
Photographer
Peter Cassidy

The use of fresh raspberries rather than jam gives this slice an intense fruity flavour, which is enhanced by a hint of lime. Use frozen raspberries if fresh are unavailable or expensive. You will need a 23cm square, or 30 x 20cm, deep, lipped baking tray.

Ingredients

Quantity Ingredient

For the lime dough

Quantity Ingredient
1 lime
175g unsalted butter, softened
75g caster sugar
few drops vanilla extract
250g plain flour

For the raspberry filling

Quantity Ingredient
2 punnets raspberries, (250–300g)
15-20g caster sugar, to taste

For the crumble topping

Quantity Ingredient
75g unsalted butter
110g plain flour
pinch salt
75g caster sugar

Method

  1. Line the baking tray with baking parchment. Finely grate the lime zest and squeeze the juice; set both aside.
  2. Cream the butter and sugar together in a medium bowl, using an electric whisk, until light and fluffy. Add the vanilla and the lime zest, then gradually stir in the flour and mix to a smooth dough, using a wooden spoon.
  3. Transfer the mixture to the prepared tray and press into an even layer, making sure the dough is pushed well into the corners; you may need to flour your hands a little to do this.
  4. Chill in the fridge for 20–30 minutes until firm to the touch. Heat the oven to 180°C.
  5. To make the filling, put the raspberries in a bowl and sprinkle over the sugar and a little lime juice. Allow the flavours to mingle for at least 15 minutes then, using the back of a large spoon, break the raspberries up to create a compote; it does not need to be smooth. Taste and adjust the sugar and lime if necessary.
  6. Bake the shortbread in the oven for 25–30 minutes until cooked through and a pale golden colour. Remove from the oven and set aside to cool in the tray. Increase the oven temperature to 200°C.
  7. To make the crumble topping, cut the butter into small cubes and put into a small bowl. Sift in the flour and salt. Rub the butter into the flour using your fingertips until it resembles coarse breadcrumbs. Don’t worry if it starts to clump together a little. Add the sugar and mix well.
  8. Transfer the raspberry mixture to a sieve set over a bowl, to drain off as much of the juice as possible. Spread the compote onto the shortbread in an even layer, then sprinkle the topping over the compote in a thin, even layer.
  9. Bake in the oven for 20–25 minutes until the crumble is golden brown, then remove to a wire rack to cool in the tray. Once cool, carefully lift it out onto a board and cut into squares or rectangles.
Tags:
cakes
baking
Leiths
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