Summer berry traybake recipe
A sweet and delicious delight that's bursting with summer flavour, this tasty bake with seasonal berries, flaked almonds and maple syrup is sure to go down a treat and will be right at home in your picnic hamper.
See method- Serves 9 (makes 9 squares)
- 10 mins to prepare and 35 mins to cook and 15 mins to cool
- 245 calories / serving
Ingredients
- 500g croissant dough
- 1 tbsp golden caster sugar
- 1 tsp mixed spice
- 50g (2oz) blueberries
- 75g (3oz) cherries, halved and pitted
- 75g raspberries
- 25g (1oz) ground almonds
- milk, to glaze
- 25g flaked almonds
- 3 tbsp maple syrup
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Shop ingredientsEach serving contains
- Energy
- 1025kJ 245.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 1.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 28.1gProtein 5.8gFibre 1.2g
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- Preheat the oven to gas 5, 190°C, fan 170°C. Grease and line a 20cm (8in) square loose-bottomed cake tin. Unroll the croissant dough and cut into approximately 2.5cm (1in) wide strips.
- Lay half the dough strips over the base of the tin – scrunching them up a little as you go. Sprinkle over the sugar and mixed spice. Scatter over the blueberries, raspberries and cherries, and ground almonds. Lay the remaining dough strips on top – scrunching them up a little as you go. Brush with the milk and scatter with the flaked almonds.
- Bake for 15 minutes until puffed up and golden. Cover with foil and bake for a further 15 minutes until cooked through. Uncover, brush with the maple syrup, then re-cover and bake for a further 5 minutes. Cool in the tin for 15 minutes, then cut into 9 squares. Serve warm or cold.
- See more Summer recipes
