FRUITY FLAG TRAYBAKE
A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
- Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
- To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
- To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.
Nutrition Facts : Calories 390 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
BLUEBERRY & ORANGE TRAYBAKE PANCAKE
Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.
- Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING
This sticky, crumbly bake is irresistible - it's a pudding straight from the tin
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
- To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
- After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.
Nutrition Facts : Calories 446 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 43 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
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BLUEBERRY AND LEMON CAKE SQUARES RECIPE | DELICIOUS.
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- Preheat the oven to 170°C/fan 150°C/gas 3½. Line a straight-sided 30cm x 25cm traybake tin with baking paper.
- Put the dry ingredients in a large bowl and make a well in the middle, then add the eggs, butter, milk and lemon zest. Beat with an electric hand mixer until smooth and combined, then stir in the berries.
- Pour the batter into the prepared tin, then bake on the middle oven shelf for 35 minutes or until risen and golden. Turn out onto a wire rack to cool completely.
- Mix the lemon juice into the icing sugar, a little at a time, until you have a smooth, spreadable icing. Drizzle over the sponge, then scatter with extra lemon zest and leave to set for 1 hour. Cut into 24 squares.
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