Blueberry and Almond Traybake
Made with low calorie sweetener and potato this delicious and easy traybake is under 200 calories per slice based on ten servings.
Servings: 10 squares
Ingredients
- 3 medium eggs
- 100 g | 3.5oz Canderel Sugarly
- 200 g | 7oz finely grated potato such as Maris Piper
- 100 g | 3.5oz ground almonds
- 100 g | 3.5oz plain all purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 200 g | 7oz blueberries tossed in 1 tbsp flour
- 80 g | 3oz flaked almonds
- 3 tbsp apricot jam + 1 tbsp water optional
Instructions
- Preheat the oven to 180C (350F) and line a 20cm/8in square tin with baking paper.
- Peel and grate the potato really finely and then squeeze some of the moisture out. Set aside.
- Whisk the eggs and Canderel Sugarly together for 3-4 minutes at maximum speed until pale and double in volume.
- Whisk in the grated potato until well combined.
- Add the ground almonds, flour, baking powder, vanilla and salt and whisk until incorporated.
- Fold in half the blueberries and pour the batter into the prepared tin.
- Dot the remaining blueberries over the top, pushing them gently halfway into the batter. Sprinkle with the flaked almonds.
- Bake for 30 minutes. Lift the cake out of the tin and transfer to a cooling rack.
- Warm the jam and water in the microwave for 30 seconds and stir together. Carefully brush over the cake to glaze.
- Cut into squares and serve. Keep any leftovers in an airtight container and consume within a day.