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Easy Gluten-Free Tangy Blackcurrant Traybake

I love traybakes – they’re so easy to make and always turn out looking great. This gluten-free blackcurrant traybake is one of my favourites, and it tastes amazing – it’s got a delicious tart flavour and is perfect for a snack or dessert. Plus, it’s really simple to put together, so even if you’re not an expert baker, you’ll be able to make this recipe with no problems!

square pieces of blackcurrant traybake gluten free uk recipe

Gluten-free traybake

This blackcurrant traybake is the perfect treat for those on a gluten-free diet! Made with a light and fluffy sponge, it’s packed full of flavour and fruit. The blackcurrants give the traybake a lovely tartness, while the sponge is sweet and moist.

Some traybakes can dry out easily, but with the added magic ingredients of greek yoghurt, it keeps it lovely and moist. No dry traybake here!

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ingredients for blackcurrant traybake

Ingredients

For 18 servings, you will need the following:

Blackcurrant Compote

  • 300 g Blackcurrants (Fresh or frozen) or use shop-bought blackcurrant jam.
  • 150 g Sugar

For the sponge

  • 400 g Unsalted Butter (softened)
  • 500 g Caster Sugar
  • 2 Lemon zest
  • 6 large Eggs
  • 520 g Gluten-Free Flour
  • ½ tsp Salt
  • 3 tsp Baking Powder
  • 200 g Plain Greek Yoghurt

Icing

Blackcurrant compote

If you’re looking for a delicious and easy way to enjoy summer blackcurrants, then look no further than blackcurrant compote! This simple recipe calls for just two ingredients – blackcurrants and sugar, – and can be easily whipped up in just a few minutes.

No blackcurrants! Don’t worry. Use shop-bought blackcurrant jam instead!

How to make gluten-free traybake with blackcurrant jam

Blackcurrant Compote

  • Add the blackcurrants and sugar to the pan on low heat until the sugar dissolves. Turn up to medium heat and cook for about 5 minutes until the blackcurrants go soft and the mixture is thick and saucy. Set aside.

Sponge Mixture

  • Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
  • Cream the butter, sugar and lemon zest in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
  • Mix the gluten-free flour, salt, and baking powder in a separate bowl. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt, mix again, and then add the remaining flour.
  • Spoon the batter into your tins and smooth out evenly. Spoon and scatter a few dollops of blackcurrant jam on top of the mixture, then swirl through with a fork or knife.
  • Bake for 40 minutes or until the sponge is cooked. Leave to cool completely.
  • For the icing, mix the icing sugar with enough water to make a thick glaze. Drizzle over the cooled cake, then slice and serve.
icing on top of gluten free traybake

Storage

Keep these lovely cakes in an airtight container for up to a week, or keep them in the freezer for 3 months. If you do freeze them put some baking paper between each cake so they don’t stick together.

Other traybake recipes

If you’re looking for other traybake recipes to try, here are a few ideas.

Apple traybake

Rhubarb and Elderflower Traybake

Bakewell Tart Traybake

square pieces of blackcurrant traybake gluten free uk recipe

Easy Gluten-Free Tangy Blackcurrant Traybake

Rachel
A moist, delicious gluten-free traybake with a tang from the blackcurrants.
No ratings yet – be the first to rate and comment on this recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine British
Servings 18
Calories 445 kcal

Equipment

1 Baking Trays large

Ingredients
  

Blackcurrant Compote

  • 300 g Blackcurrants (Fresh or frozen)
  • 150 g Sugar

For the sponge

  • 400 g Unsalted Butter (softened)
  • 500 g Caster Sugar
  • 2 Lemon zest
  • 6 lrg Eggs
  • 520 g Gluten-Free Flour
  • ½ tsp Salt
  • 3 tsp Baking Powder
  • 200 g Plain Greek Yoghurt

Icing

Instructions
 

Blackcurrant Compote

  • Add the blackcurrants and sugar to the pan on low heat until the sugar dissolves. Turn up to medium heat and cook for about 5 minutes until the blackcurrants go soft and the mixture is thick and saucy. Set aside.

Sponge Mixture

  • Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
  • Cream the butter, sugar and lemon zest in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
  • In a separate bowl, mix the gluten free flour, salt and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt, mix again, and then add the remaining flour.
  • Spoon the batter into your tins and smooth out evenly. Spoon and scatter a few dollops of blackcurrant jam on top of the mixture, then swirl through with a fork or knife.
  • Bake for 40 minutes or until the sponge is cooked. Leave to cool completely.
  • For the icing, mix the icing sugar with enough water to make a thick glaze. Drizzle over the cooled cake, then slice and serve.
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Notes

I used one baking tray for a taller sponge, but you can easily spread them out over two small baking trays.

Nutrition

Serving: 22gCalories: 445kcalCarbohydrates: 69gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 143mgPotassium: 77mgFiber: 3gSugar: 48gVitamin A: 596IUVitamin C: 31mgCalcium: 85mgIron: 1mg
Keyword easy apple traybake, fresh apple recipe
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