Orange Elderflower And Passion Fruit Tray Bake Recipes

ORANGE, ELDERFLOWER AND PASSION FRUIT TRAY BAKE

Steps:

• Preheat the oven to gas mark 4.
• To make the cake, mix together the margarine and caster sugar until light and fluffy, then beat in the eggs one at a time.
• Sieve in the flour and fold until combined.
• Fold in the orange zest and juice and then pour the cake mixture into a greased and lined rectangular tin (Approx. 33 x 23cm) and bake for 25minutes or until golden brown.
• Whilst baking, mix the elderflower cordial and sugar until the sugar has dissolved and then when the cake has cooked remove from the oven and immediately pour the drizzle over the cake.
• Place the cake on a cooling tray until cold and make the mascarpone topping.
• To make the mascarpone topping, mix the mascarpone, icing sugar, orange juice and vanilla extract together.
• Cut the passion fruit in half and scoop out the inside, adding one of the passion fruit to the mascarpone mix and reserving one for decoration.
• Spread the mascarpone topping over the top of the cake and then add the left over fresh passion fruit on top.
• Finally, cut the cake into eight equal squares and enjoy!

ORANGE & PASSION FRUIT TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 24cm cake tin with baking parchment. Cream the margarine or butter with the caster sugar using an electric whisk until light and fluffy, then beat in the eggs one at a time. Sieve in the flour and fold it in. Add the orange zest and juice, fold that in as well, then pour into the prepared tin, smoothing over the top. Bake for 25 mins until golden. A skewer should come out clean when inserted in the middle.
• Remove the cake from the oven, leave for 5 mins, then remove from the tin, peel away the parchment and leave to cool on a wire rack.
• Meanwhile, make the topping by mixing the mascarpone, icing sugar, orange juice and vanilla until smooth. Cut open the passion fruit, scoop out the seeds, then add half to the mix, reserving the rest.
• Use a palette knife to spread the topping over the cooled cake, then drizzle over the remaining passion fruit seeds.

LEMON & ELDERFLOWER TRAYBAKE

Steps:

• First, make the pastry. Tip the flour, butter, sugar and lemon zest into a food processor and blitz until the mixture resembles fine breadcrumbs. Tip in the egg yolk and ½-1 tbsp cold water and blitz again to bring everything together into a dough. If the dough isn't coming together, add more cold water, ½ tsp at a time, and blitz again. Roll the pastry out on a lightly floured surface to a 3mm thickness, then use it to line the base of a loose-bottomed traybake or brownie tin (ours was 20 x 30cm). Transfer to the fridge and chill for 20 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 5 mins more until the pastry is lightly golden. Leave to cool for a few minutes before spreading over the lemon curd, leaving a 2cm border around the edges (it will spread out when the cake batter is poured over). Turn the oven down to 180C/160C fan/gas 4.
• Beat the butter, sugar and lemon zest together using an electric whisk or in a stand mixer until pale, light and fluffy, about 8 mins. Beat in the eggs, one at a time along with 1 tbsp of the flour, then fold in the remaining flour and the ground almonds. Carefully spoon the batter over the lemon curd and gently spread out using the back of the spoon, then bake for 35-40 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin completely, then carefully remove to a board.
• To make the icing, combine the icing sugar, lemon juice and elderflower cordial until loose enough to drizzle over the sponge, then swirl over extra lemon curd, if you like. Cut into squares and serve. Will keep in an airtight tin for up to three days.