When I first saw the glass and paper in my friend’s sink, I thought she had left in a hurry during breakfast. A single glass turned upside down and sitting on a white sheet. No sponge, no water, no dirty dishes. That little, strange thing was staring back at me.
A simple traybake made with almonds and raisins is becoming a favorite in France during the colder months, probably because it seems easy to make on a regular weekday. No stand mixer, no fancy decorations, just a bowl, a whisk, and a half hour between wanting to eat and actually eating. And that might be why these super-soft squares are quietly taking the place of more fancy desserts.
Why these squares with raisins and almonds are everywhere now
A lot of home bakers are changing their minds after years of making Instagram-ready layer cakes and fancy pastries. They want recipes that are easy to follow and don’t take too long to make.
These soft, golden bars check three boxes at once: they’re quick, easy to make with things you already have, and they make January feel less sad.
You probably already have the ingredients for these: flour, eggs, sugar, butter, and a few packets of dried fruit and nuts. That means you don’t have to go to a specialty store, use a strange flavoring, or use a food processor.
The basic things you have in your cupboard
The original French recipe uses what you might call “everyday luxury”: good butter, eggs, and sugar that tastes good. This is the main mix:
- Flour: regular white wheat flour makes a base that is soft but strong.
- Three large eggs give the cake structure and a soft crumb.
- Sugar: Light brown or cane sugar gives a hint of caramel flavor.
- Butter: Melted butter with a little salt makes the flavor better.
- Raisins: about 100 grams for bursts of sweetness and chewiness.
- Almonds: chopped up into small pieces for a crunchy texture and nutty smell.
- Baking powder makes things rise and makes them taste better.
- A little bit of cinnamon, which is great in the winter, is a spice.
The choice of sugar makes a big difference. Darker sugars, like muscovado or dark brown, add more flavor and a deeper golden color. They also help the top caramelize a little in the oven, which makes a soft center and a gentle crust.
Soaking the raisins in hot tea or warm water for a few minutes makes them bigger and makes every bite feel softer and more generous.
A lot of bakers skip this step and still get a good result, but the extra three minutes of soaking make a big difference in the texture, especially after the squares have cooled.
No mixer, no fuss with the 30-minute method
To make these squares work, you need to follow a simple recipe: mix everything together in one bowl, bake it, and then cut it. That’s why the recipe is so popular on social media and in family chats.
Less than ten minutes from bowl to oven
The steps are easy:
- Gently melt the butter until it is liquid but not brown.
- Set the oven to 180°C (about 350°F) to start.
- Mix the eggs and sugar together with a whisk until they start to foam.
- Add the flour and baking powder and mix until everything is just mixed together.
- While whisking, add the melted butter to the batter until it shines.
- Add the chopped almonds and raisins and mix them in well.
- Spread into a square or rectangular tin that has been greased or lined.
- Bake for about 25 minutes, or until the top is golden and the bottom is set.
If you put a knife in the middle, it should mostly come out clean. The edges will be well colored, and the middle will be a little softer. After the tray has cooled a bit, it is cut into neat squares that show a crumb that is dense but soft and has nuts and fruit in it.
People like the contrast: a light crunch on top, then a soft, almost fudgy center with almonds in it.
How people are using and changing the recipe
These bars are quickly becoming a “goûter” classic in France. They are served as an afternoon snack or after school snack with coffee. The format is easy to take with you, so they’re also showing up in lunch boxes and office kitchens.
Little changes that change the whole mood
People who cook at home are already trying out different versions. Some people sprinkle icing sugar on the cooled squares to make them look like a light snowfall over the tray. Some people add more spices or change the nuts based on what they have.
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| Ingredient | Simple replacement | Taste that comes out |
|---|---|---|
| Almonds | Hazelnuts or walnuts | More earthy, woody notes |
| Raisins | Apricots or figs that have been dried | A fruity, slightly sour, Mediterranean feel |
| Cinnamon | Cardamom or mixed spice | More winter spice flavor |
| Sugar brown | Muscovado dark | Strong notes of caramel and molasses |
The recipe’s popularity is partly due to how flexible it is. The base is fast and dependable, but it acts like a blank canvas. You can make each batch feel new by adding a few chocolate chips, some orange zest, or a spoonful of rum.
Pairings that make a traybake a special occasion
The context is important, too: what you serve with the recipe changes the experience. Hot chocolate, which is thick and not too sweet, is a clear choice, especially for kids. Adults usually like strong coffee or tea.
A smoky black tea like Lapsang Souchong is a great contrast to the sweetness of raisins and the caramelized edges.
People who like a colder pairing use plain yogurt or a small scoop of vanilla ice cream, especially when the squares are still a little warm. The heat makes the fat in the batter softer, which makes it even silkier.
How long they last and why the taste gets better over time
These bars are “gâteaux de voyage,” which means they are baked goods that are meant to be taken on trips and stay fresh. They stay fresh for three to four days if you keep them in an airtight tin away from moisture.
During those days, something interesting happens: the raisins slowly give their moisture to the crumb. That gentle movement makes the inside even softer and more connected. The spices also seem to stand out more on the second day as the flavors mix and settle.
If you bake a batch on Sunday night, you’ll have homemade snacks all week, which means you won’t have to rely on store-bought sweets as much.
That matters for families who are trying to cut back on sugar and other additives. You decide exactly what goes into the tin: no palm oil, no flavor enhancers, just basic ingredients and a few options for the type of sugar and the amount of nuts.
Technical notes for bakers who want to know more
A few small things make this recipe go from “fine” to “I’ll make this again.” For example, using butter that has a little salt in it brings out the flavors and keeps the sweetness in check. Salt doesn’t just make food taste better; it also makes sugar taste better and brings out the nuttiness of almonds when baking.
Another thing to think about is how long to mix. Too much work on the batter after adding flour can make the crumb tough. Stirring just until the flour is gone keeps the texture soft, like a cross between a cake and a brownie. These squares are somewhere between a blondie and a lightly risen traybake for people who are used to airy sponge cakes.
Suggestions for changing the recipe to fit your needs
A lot of readers want to know how far they can change such a simple base. In real life, there are a few different ways to go, each with its own pros and cons.
- Less sugar: You can cut the sugar by about 20% without hurting the structure, but the crust will brown a little less.
- Wholemeal flour: You can add fiber and a light nutty taste by replacing up to half of the white flour. However, the crumb will be a little denser.
- Gluten-free versions: A store-bought gluten-free flour mix usually works, but the texture will be a little more fragile.
- Soaking raisins in rum or sweet wine before baking gives them a grown-up flavor, but this is best for adult tables.
For families, the process of baking together on a cold afternoon can be just as important as the end result. Kids can mix the eggs and sugar, sprinkle the raisins, or press the batter into the pan. This method is forgiving and the batter is thick, so it’s not too stressful for younger cooks to help.
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These squares are still a treat, but the nuts and dried fruit make them more balanced than many store-bought cookies. Almonds have unsaturated fats and a little protein, while raisins have natural sugars and fiber. One or two squares, when eaten mindfully with a hot drink, can be enough to keep you from constantly snacking in the afternoon.
