White spelt and berry fruit traybake
Made with spelt flour and fresh berries, this easy traybake is packed with goodness and a guaranteed crowd-pleaser. Recipe and image courtesy of Doves Farm, dovesfarm.co.uk
Prep: 30 mins
Cook: 55 mins
Total: 1 hr 25 mins
12 squares
Ingredients
- 100g Doves Farm organic white spelt flour
- 50g icing sugar, plus 1 tbsp
- 75g butter, cubed, plus extra to grease
- 4 eggs (1 beaten)
- plain flour, for dusting
- 2 tsp Doves Farm baking powder
- 125g caster sugar
- 3 eggs
- 1 apple
- 150g raspberries
- 150g blackberries
- 150g blueberries
- 1 tbsp icing sugar
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 23 x 33cm baking tray.
Step 2
Mix 25g spelt flour and 50g icing sugar in a bowl. Add the butter and work in until it resembles breadcrumbs. Add the beaten egg. Stir to make a slightly sticky dough ball. Cover and rest for 30 minutes.
Step 3
Dust the work surface with flour, put the dough in the middle and sprinkle with flour. Dust a rolling pin with flour and roll the dough to 23 x 33cm and gently transfer into the tray. Prick the surface of the pastry with a fork.
Step 4
For the topping, mix 75g spelt flour and the baking powder into a bowl and mix well. Put the caster sugar and remaining eggs into another mixing bowl and beat until light and fluffy. Sieve the flour mix in and stir to combine. Spread over the pastry base.
Step 5
Peel, core and grate the apple. Scatter over the mixture with the berries. Bake for 50–55 minutes.
Step 6
Before serving, sieve the extra tablespoon of icing sugar over the top and cut into 12 squares or 16 slices. Wrap and store in a tin for a couple of days or freeze for up to 3 months. Pop into a lunchbox as a snack or serve warm with cream or custard.
