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Apple and raspberry tray bake

Ingredients

  • 175g unsalted butter, softened
  • 175g soft brown sugar
  • 3 large eggs (free range) lightly beaten with a fork
  • 250g gluten-free self-raising flour
  •  10 g gluten-free baking powder
  •  75 ml of full fat milk
  • 80g of raspberry
  • 100g of diced apple.

Method

  1. Preheat your oven to 180˚ c or 160°c for a fan oven.
  2. Grease and line a metal baking tray/loaf tin with baking parchment .Making sure it comes up the sides ,this will make it easier to lift out when cooled.
  3. In a small bowl, mix together the milk and raspberry jam. Set aside. In another bowl, sieve together the flour and baking powder. Set aside.
  4.  To combine the ingredients, mix together the softened butter and the soft brown sugar in a large bowl until smooth and creamy.
  5. Add the beaten eggs to the butter and sugar mixture a little at a time. Mix after each addition. Add the milk and jam mixture and mix well.
  6. Add the flour and baking powder mixture, folding it in with a large spoon, this helps to  trap air in the cake. Lastly, fold in the diced apple
  7. Using a large spoon, transfer the mixture to the lined tin . Smooth out the top with a spoon
  8. Place the cake in the centre of the preheated oven and bake for about 30/ 35 mins. Stick a skewer in the centre to check it is cooked, it should come out clean if not bake for 10 more mins
  9. Once cooked, remove your traybake from the oven and leave the cake to cool in the tin for about 15 minutes. Lift it out and put on a wire rack  upside down and gently peel off the baking parchment. Allow to cool completely and when cold cut on a chopping board into 20/24 squares.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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  • info@coeliac.ie
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