Mixed berry traybake
For ± 12 people
450 gr / 3½ cups flour
200 gr / 1 scant cup caster sugar + extra to taste for the fruit
1 tsp. baking powder (± 4 g)
zest of ½ (organic) lemon
220 ml / 1 scant cup neutral oil (I use refined mild olive oil)
1/4 teaspoon roasted sesame oil
425 gr / 4 generous cups (frozen) mixed berries (for example raspberries, blueberries, blackberries, strawberries or grapes)
35 gr / 4-5 tbsp corn starch
15 g /1 tbsp light brown sugar
plant based whipping cream
Also needed: ± 20 x 30 cm / 8 x 12 inch baking tin, greased and bottom lined with parchment paper
Preheat the oven to 185°C / 365°F. In a large bowl, mix the flour with the sugar, the baking powder, a good pinch of salt and the lemon zest. Add both oils and mix into a loose crumbly dough. Put in the fridge and leave to cool and firm up for ± 30 min. Spread slightly less than half of the dough over the bottom of the baking tin. Press down gently. Mix the fruit with the corn starch in a bowl. If the fruit is too sour add 1 tbsp. sugar or more to taste. Spread the fruit over the bottom. Loosely mix the caster sugar into the rest of the dough and break up in coarse crumbs. Sprinkle the rest of the dough crumbs over the fruit. Bake for ± 40 minutes. The top of the dough will not turn very brown. Take the mixed berry traybake out of the oven and leave to stand for at least 30 minutes before you cut bars or squares. Delicious with soy or coconut whipped cream.
Photo: Eric van Lokven / Styling: Cyn Ferdinandus Food styling: Victor de Launay/Jacqueline Pietrowski
