Top down view of blackberry tray bake squares on wooden board with black spatula with blackberries and prunes, tray bake tin and blackberries in white dish in background.
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Blackberry Tray Bake with Prunes (Healthy)

This Polish inspired easy Blackberry Tray Bake with Prunes is low in fat and sugar, perfect as a light, deliciously fruity treat or snack.
Course Dessert, Snack
Cuisine Polish
Keyword blackberry, cake, prunes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 squares
Author Monika Dabrowski

Ingredients

  • 300 g blackberries
  • 200 g prunes pitted, finely chopped
  • 2 eggs at room temperature, yolks and whites separated
  • 100 g caster sugar plus 2 tablespoons and 1 teaspoon
  • 100 g butter at room temperature (plus a little more for greasing the baking dish)
  • 3 tablespoons fromage frais
  • 230 g self-raising flour
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder or cacao, it's better for you
  • Demerara sugar and almond flakes to sprinkle on top

Instructions

  • In a saucepan combine the blackberries, prunes and 2 tablespoons of sugar, stir and cook over a low/medium heat for approximately 6 minutes, stirring often and squashing the fruit with the back of the spoon as you stir. The mixture will be thick and sticky. Set aside to cool completely.
  • Preheat the oven to 365 F/ 190 C/ gas mark 5. Grease a 23 cm square (or equivalent) baking dish and line with parchment paper (alternatively, instead of using paper, grease the tin lightly, sprinkle with a little flour and shake to spread it evenly around the sides and bottom). Set aside.
  • Sift together the flour and baking powder. Set aside.
  • Beat the butter, 100g of sugar, egg yolks, vanilla extract and fromage frais until smooth and lighter in colour (about 3 minutes). Start gradually adding the flour mixture. When the dough begins to form place it on a work surface and knead in any remaining flour. Do NOT knead for too long, only until all the ingredients have been incorporated.
  • Divide the dough into 2 parts (1 larger - two thirds, and 1 smaller - one third). Flatten the larger dough with your hands and place in the baking dish - continue flattening until it covers the bottom evenly and completely (you may want to dust your hands with a little flour to prevent the dough from sticking to them).
  • Cover with the fruit mixture, using the back of the spoon to even it out.
  • Whisk together the egg whites with 1 teaspoon of sugar until light and fluffy (about 1.5-2 minutes using an electric mixer). Spread over the top of the fruit mixture, using the back of the spoon to even it out gently - do NOT press down.
  • Sprinkle the cacao (or cocoa) powder on the smaller dough ball and knead until all the powder has been absorbed. Coarsely grate the dough over the top of the cake - do NOT press down!
  • Sprinkle some Demerara sugar and almond flakes over the top (1-2 tablespoons each) and bake for 35 minutes. Remove from the oven, allow to cool for a few minutes and serve!