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!
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!
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
- 2Â Lemon zest
- 6 large Eggs
- 520 g Gluten-Free Flour
- ½ tsp Salt
- 3 tsp Baking Powder
- 200 g Plain Greek Yoghurt
Icing
- 200 g Icing Sugar
- Water
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
Sponge Mixture
Make the blackcurrant compote Add the cake mixture to the lined baking tray Add a few dollops of blackcurrant jam on top of the cake mixture Swirl the blackcurrant compote through the cake mixture with a fork or knife
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.
Rhubarb and Elderflower Traybake
Easy Gluten-Free Tangy Blackcurrant Traybake
Equipment
Ingredients Â
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
- 200 g Icing Sugar
- Water
InstructionsÂ
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.
