Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
Once cooked, allow to cool before cutting into squares.
This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
Makes one 1kg loaf
250g plain flour
2 tsp baking powder
115g soft butter
225g caster sugar
The finely grated zest and juice of 1 large lemon
2 large free-range eggs
100g wholemilk natural yogurt
25g ground almonds
200g fresh raspberries
100g granulated sugar, plus extra for sprinkling
Instructions
Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?
Melt butter in medium skillet over medium-low heat. Pour in eggs and let stand for a minute or two. Use a spatula to stir the eggs as curds start to form. When eggs look about 75 percent cooked, stir in cheese and remove from heat (the eggs will finish cooking from the pan’s residual heat). Season to taste with salt and pepper.
Divide eggs among prepared avocado halves. Top with smoked salmon. Garnish with fresh herbs. Serve immediately.
Happy Women’s Little Christmas… 👩🏻🍳 To celebrate today, all our lady customers get a free cup of coffee and a sweet treat in the Ballymaloe Cookery School Farm Shop. ☕️ 🍪 # Open 9.30-5.30pm# Look forward to seeing you soon. #littlewomenchristmas#littlewomenchristmasday#ballymaloecookeryschool
Introduce your family to grilled cauliflower with flavorful romesco sauce and melted Kerrygold Savory Cheddar slices. https://kerrygoldusa.com/recipes/smoky-
Foodaware 