Blackcurrant and almond traybake - gluten free

This year from the garden we have had a bumper crop of blackcurrants and quite a few are now in the freezer awaiting my attention. I have already made a few jars of jam for the store cupboard and have made some tumbleberry froyo lollies as well, so as usual my thoughts turn to baking. Blackcurrants have a distinct flavour and need careful pairing if you are to get the best from them, somehow and I'm not sure how I came up with it, that they would combine well with almonds to give a twist on the traditional bakewell tart flavour combination. So this moist, tasty traybake was born, I just love the wild purple colours of the berries in the bake.

What you need

• 200g softened butter
• 200g caster sugar
• 3 free range eggs
• 200g ground almonds
• 1 tsp almond extract
• Approx 200g blackcurrants
• Handful of flaked almonds

Baking tray - lined

What you do

• Pre heat the oven to 180C
• Mix the softened butter and caster sugar together in a mixer until pale and fluffy
• Add the eggs, ground almond and almond extract to the bowl and mix until smooth
• Pour into the prepared tin, strew with the blackcurrants and sprinkle with flaked almonds.
• Place in the oven 
• Bake for 40 or so minutes or until golden and firm in the middle.
• Cool in the tin
• Serve in generous squares 

I am linking up to teatimes treats with this post, the them this month being traybakes. Created by Lavender and Lovage and Hedgecombers hosted this month by  Hedgecombers.