Tayberries are a delicious cross between raspberry and blackberry: the best of both worlds with an aromatic tang. You’ll find them at your local farmers’ market or pick your own – they’re too fragile to grow and sell commercially en masse, but worth seeking out for their flavour. If you can’t get your hands on them, these tayberry bakewell squares are delicious with blackberries too. They have a buttery biscuit base and almond frangipane sponge that’s quick and easy to whip up, flavoured with sweet jam and fresh berries for an early Autumn treat. To make them, you will need:
For the base:
150g digestive biscuits
200g blackberry jam, warmed
clotted cream, to serve
For the filling:
250g butter, softened
100g golden caster sugar, plus extra for sprinkling
5 eggs, beaten
250g ground almonds
2 tbsp self-raising flour
To make the base, melt the butter, then sizzle until it turns a nutty brown for some extra flavour. Blitz the biscuits into crumbs using a food processor, then add the melted butter and blend to mix. Press the crumbs into a lined 20cm square tin, then chill until set.
Make the filling by beating the butter and sugar together until light and fluffy. Add the eggs one at a time, tip in the flour and almonds and continue beating.
Heat oven to 180C/160C Fan/Gas 4. Remove the tin from the fridge, then spread over the jam, leaving a gap around the edge.
Spoon (or pipe!) the filling mixture on top, making sure you start with the edge around the jam. Press in the blackberries, sprinkle over the caster sugar and bake for 45-50 mins.
The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool.
Can be made the day before and kept, wrapped, at room temperature. A perfectly portable treat. What are you baking this weekend?