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Recipes for flaky almond & blueberry slices and cornflake rocky roads

PUBLISHED: 11:21 11 March 2019

Flaky Almond & Blueberry Slices

Flaky Almond & Blueberry Slices

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Foodie author Sam Gates shares her recipes for almond and blueberry slices and cornflake rocky roads

Flaky Almond & Blueberry Slices (pictured above)

This is a superfast no-nonsense traybake that works with most summer berries. It’s a foolproof recipe to turn to when you’re time-poor and need a last-minute cake. The almonds help to keep it moist, the top is light and crunchy and as you cut it into squares, gorgeous purple blueberries come tumbling out.

Ingredients - makes 15

• 200g butter, at room temperature

• 200g caster sugar, plus extra for dusting

• 100g ground almonds

• 4 medium eggs, beaten

• 100g self-raising flour

• 1 tsp baking powder

• 150g blueberries, preferably small

• 25g flaked almonds, lightly toasted until golden

Method

• Preheat the oven to 180°C/160°C fan/gas 4. Generously grease the baking tin and line with greaseproof paper.

• Beat the butter, sugar, ground almonds, eggs, flour and baking powder together until soft and completely combined. Spoon the mixture into the tin and level the top with a palette knife.

• Scatter the blueberries evenly over the mixture and sprinkle with flaked almonds. Bake for 35–40 minutes until golden and a cake tester comes out clean. Dust with caster sugar and let the cake cool in the tin before cutting into squares.


Cornflake Rocky Roads

Cornflake Rocky RoadsCornflake Rocky Roads

Young and old, everyone loves a cracklet cake, so if you need a speedy batch of sweetness for a party, bake sale or the office, knock up a batch of these.

Ingredients - makes 12

• 120g butter

• 4 tbsp icing sugar

• 4 tbsp golden syrup

• 3 tbsp cocoa powder

• 120g cornflakes

• 15g mini marshmallows

• 30g fudge chunks, chopped into small pieces

Method

• Line a muffin tin with paper cupcake cases.

• In a saucepan, heat the butter, icing sugar and golden syrup together until completely combined, without allowing it to boil.

• Take off the heat and stir in the cocoa powder. Fold in the cornflakes until they are completely covered in chocolate, then stir through the marshmallows and fudge chunks.

• Pour into the paper cases and place in the fridge for 60 minutes to set. 


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