Easy tray bake recipe

Isn't it funny how some conversations can give you energy and others leave you feeling drained?  I have had lots of lovely chats this week - with family, Mr Happy Larder but also with people I don't know or at least not very well.  And with the great comments here on the blog there is a real feeling of community which I love, so thank you to everyone who has made my week special - I hope I have been able to return the favour :-)

Talking of things that make me smile, how about this easy to prepare jam tray bake I made for the weekend?  I came across this recipe on Pinterest and simply had to try it - the original recipe can be found on Marie's fabulous blog "The English Kitchen".

This is a simple but very tasty cake and it'll definitely be featuring on our plates again :-)  I made half a tray's worth and froze a few pieces - just to stop us from gobbling up the lot.

Have a lovely weekend!

Jam tray bake (for 24 pieces/one 9" square tray)

Ingredients:

for the shortcrust pastry:
250g flour
125g cold butter
75g caster sugar
1 egg yolk
1 tbsp cold water


for the topping:
6 tbsp jam (e.g. strawberry - I used a homemade red plum jam)
200g butter, softened
200g caster sugar
4 medium sized free range eggs
100g ground almonds
100g self raising flour, plus extra for dusting
1 tsp almond extract
150g sifted icing sugar
the juice of 1/2 lemon

Method:

For the shortcrust pastry:

1. Combine flour, butter and sugar in a bowl until mixture resembles fine breadcrumbs. Add the egg yolk and chilled water. 
2. Combine into a dough and knead on a lightly floured surface until smooth; wrap in clingfilm and leave to chill in the fridge for 30 minutes.

For the almond topping:

1. Whilst the pastry is resting, preheat the oven to 200 C.
2. Beat the butter and sugar together in a large bowl until smooth and creamy. 
3. Beat in the eggs, one at a time, adding a little of the of the ground almonds and flour after each addition. 
4. Add the rest of the flour and almonds, mixing everything well and stir in the almond extract. 
5. Roll out the pastry and line the tray, creating a rim up the sides to help hold the filling.
6. Spread the jam onto the pastry, then pour on the almond topping.
7. Bake for 35 to 40 minutes, until well risen, firm and golden. 
8. Remove from the oven and leave in the tin to cool.
9. Stir together the icing sugar and enough of the lemon juice to make a drizzle icing to top the cake.

(recipe from www.theenglishkitchen.blogspot.co.uk)