Thanks so much for your feedback on last week's post. Although I had uploaded photos of last week's post, for some reason, they hadn't appeared on the blog post so I apologize for that- I'm afraid there is no philosophical reason behind that.😕
Without any more rambling, let's jump right into this week's recipe!
In order to concoct this Autumn-welcoming traybake, you'll need:
140g of unsalted butter, softened and at room temp
120g of caster sugar
1 egg and 2 yolks,beaten together
½ tsp of vanilla extract
100g of self-raising flour
100g of ground almonds
1tsp of baking powder
1tsp of either freshly grated or ½ of ground nutmeg(I used ground nutmeg)
1 large Bramley Apple,roughly around 200g
125g of blackberries
For the mallow, you'll require:
25g of blackberries
100g of white caster sugar
2 egg whites
1tsp of lemon juice
1-2tbsp of toasted flaked almonds
Firstly, heat the oven to 160℃/140℃ fan/ Gas Mark 3.
Grease and line the base and sides of a square traybake tin,allowing some baking paper to overhang.
Following afterwards, make the blackberry sauce-: place the berries and 1 tsp of sugar into a small bowl and cover in the clingfilm. Microwave this for 30 seconds, at once on a high setting.
Personally, I prefer the alternative which is to add 1tsp of water, then soften in a pan over a low heat. Mash until saucy and leave to cool.
Using a electric hand mix or free-standing mixer,beat together the butter and sugar in a large bowl until moderately pale and creamy. Afterwards, beat in the egg and yolks,followed by the vanilla extract. Mix in the flour,almond,baking powder,nutmeg AND a pinch of salt,folding into a fluffy mix, creating a rather thick batter.
Incorporate the apple in a "folding" manner, finally spooning the mixture into the tin ,plus smoothing over the top. Scatter with blackberries, vaguely poke the blackberries into the batter, baking the traybake for a time of 45 minutes;once the top is golden and a skewer is inserted,coming out clean.
After the bake is complete, leave the oven on.
In order to conjure up that relishing mallow topping, firstly you'll require a large piping bag. Whisk the egg whites,lemon juice plus the pinch of salt into stiff peaks. Include the sugar 1 tbsp at a time, whisking well after each addition. Eventually, the mix will become a shiny,stiff meringue.
Ripple this with the now cooled blackberry sauce,spooning into the piping bag.
*note: for those who are recreational in baking may find this step more arduous than myself. But fear not, it has taken me many months of baking for this blog to get piping RIGHT.😂😝
Pipe 16 evenly spaced, approximately walnut-sized meringues on top of the traybake, scattering with toasted almonds, then placing back into the oven for a further 10-12 minutes until the meringues have set.
Cool in the tin for 30 minutes,then remove to a rack to cool entirely.
Cut into squares and serve,as desired.😋 And
Ahí está es!
Ahí está es!
To conclude this post:
Stay tuned for photos on my re-used candle jars!
YouTuber of the month(ok it may be that I've excessively watched YouTube...😳):
Book of the month:
I visited Waterstones earlier on today and stumbled across a clearance box in Waterstones. I brought this HARDCOVER for just £3! Real bargain,right?😏
Quote of the month:
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I'll see you soon with the photos and another post. Peace!✌