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Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe

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★★★★

3.8 from 59 reviews

This delicious gluten-free and dairy-free Bakewell traybake perfectly captures the classic Bakewell tart flavor in an easy-to-make traybake format. With a moist almond sponge layered with fresh raspberries and topped with glossy almond-flavored icing, flaked almonds, and extra raspberries, this cake is naturally gluten free and dairy free, making it suitable for those with dietary sensitivities. The recipe uses simple ingredients and requires only basic baking skills, ideal for afternoon tea or a lovely dessert treat.

Ingredients

Scale

For the Cake

  • 210 g gluten free self-raising flour
  • 1/4 tsp xanthan gum
  • 210 g ground almonds
  • 210 g caster sugar
  • 3 large eggs
  • 210 g butter or dairy free spread/margarine
  • 1 1/2 tsp almond extract
  • 160 g fresh raspberries
  • 1 tsp milk (dairy free if needed)

For the Icing

  • 300 g icing sugar
  • 2 tsp almond extract
  • Water (3-4 tbsp as needed)
  • Flaked almonds, lightly toasted (for topping)
  • Fresh raspberries (for garnish)

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 160°C Fan. Line a 9-inch by 9-inch baking tin with parchment or baking paper, ensuring you have a little extra paper on the sides to make lifting the cake out easier after baking.
  2. Mix Cake Ingredients: In a large bowl, combine gluten free self-raising flour, xanthan gum, ground almonds, caster sugar, eggs, butter (or dairy free spread), almond extract, and milk. Use an electric hand whisk or stand mixer to mix until well combined. The batter will be quite thick, which is expected.
  3. Layer the Batter and Raspberries: Spread just under half the cake mixture evenly in the prepared tin, spreading it right to the edges to form a thin layer. Scatter the fresh raspberries evenly over this first layer without pressing them in hard. Spoon the remaining batter over the raspberries, spreading it carefully with your fingers or a spatula to cover them completely.
  4. Bake the Cake: Place the traybake in the preheated oven and bake for approximately 50 minutes, or until the top is golden and a skewer inserted into the center comes out clean or with minimal moist crumbs. Remove the cake from the oven and allow it to cool completely in the tin.
  5. Prepare the Icing: Sift the icing sugar into a bowl, add the almond extract, then gradually stir in 3 to 4 tablespoons of water to achieve a glossy but thick icing consistency. It should be spreadable, not runny.
  6. Ice and Decorate: Carefully lift the cooled cake out of the tin using the parchment paper onto a serving board or cooling rack. Spoon the almond icing gradually over the cake, spreading it gently with the back of a metal spoon. While the icing is still wet, sprinkle the toasted flaked almonds evenly on top, then dot with additional fresh raspberries for decoration.
  7. Set and Serve: Allow the icing to set fully at room temperature before cutting the traybake into squares or slices. Serve and enjoy your gluten free and dairy free Bakewell traybake!

Notes

  • Use a 9 inch by 9 inch baking tin for the perfect size; for a larger tin, increase the ingredient quantities by 50%.
  • Ensure you use gluten free self-raising flour to maintain the gluten free status of the cake.
  • This traybake is dairy free if using a dairy free spread and dairy free milk alternative.
  • Be gentle when layering the raspberries to keep them whole and visible in the cake layers.
  • The batter is thick, which is normal for this recipe.
  • Allow the cake to cool fully before icing to prevent the icing from melting.

Keywords: Bakewell traybake, gluten free bakewell cake, dairy free bakewell, almond traybake, gluten free dessert, dairy free dessert, raspberry bakewell, almond extract cake

Find it online: https://foodiecara.com/gluten-free-dairy-free-bakewell-traybake-with-raspberries-recipe/