Make ahead and storage: the traybake keeps in an airtight tin for up to 4 days, and the ground almonds help it stay moist. To freeze, wrap the squares in a single layer, then bag them; defrost at room temperature for about 2 hours.
Autumn dessert recipes
Damson and almond traybake
Damsons are the small, sour cousins of the plum, and for a few weeks in late summer and early autumn they turn up at farm shops, market stalls and along hedgerows across Britain. This traybake puts them to work in a soft almond sponge, where the oven softens the fruit and the sugar in the batter takes the edge off its sharpness. Why it's so good: The sponge is made with ground almonds as well as flour, so it stays moist for days, and the damsons cook down into sharp, jammy pockets against the sweet crumb. A scatter of flaked almonds gives the top some crunch. Make it easy: If stoning damsons feels like a chore, swap in small plums or greengages, halved and stoned, using the same weight.
Vegetarian
ServesMakes 12 squares
Hands-on40 min
Oven25 min
DifficultyEasy
Method
Heat the oven to 180°C/160°C fan/gas 4. Grease a 20cm x 30cm traybake tin with butter and line the base and sides with baking paper.
Put the butter and golden caster sugar in a large bowl and beat with an electric hand whisk for 3-4 minutes until pale and fluffy, scraping down the sides once or twice.
Add the eggs one at a time, beating well after each. If the mixture starts to look curdled, add a spoonful of the flour with the last egg.
Sift in the remaining flour with the baking powder, then add the ground almonds, almond extract and lemon zest. Fold together with a large spoon until no streaks of flour remain.
Spread the batter into the tin and level the top. Arrange the damson halves cut side up in rows over the surface, pressing them in lightly, then scatter over the demerara sugar and flaked almonds.
Bake for 35-40 minutes until the sponge is golden, the almonds are toasted and a skewer pushed into the sponge (not the fruit) comes out clean. The damsons will have softened and started to bubble at the edges.
Cool in the tin for 15 minutes. Brush the top with the warmed jam, if using, then lift the traybake out on its paper and cut into 12 squares once cool.
Nutrition
| Calories | 310kcals |
|---|---|
| Fat | 20g (8.5g saturated) |
| Protein | 5g |
| Carbohydrates | 27g (21g sugars) |
| Fibre | 1.7g |
| Salt | 0.2g |
Quick wins, tips & make ahead
Stoning damsons: run a small knife around the crease and twist the halves apart. The stone clings to the flesh, so flick it out with the tip of the knife. If a stone will not come free, leave that damson out rather than baking it in.
Swaps: greengages or small plums work in the same weight. For a different edge, use the zest of a small orange instead of the lemon.
Serve warm with a spoonful of crème fraîche or a jug of custard for pudding, or cold with a cup of tea.
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