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
Difficulty and servings
CUTS INTO 15 squares
Preparation and cooking times
Prep 45 mins
Cook 30 mins
FREEZE un-iced
- 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.
PER SERVING
390 kcalories, protein 4g, carbohydrate 49g, fat 20 g, saturated fat 11g, fibre 1g, sugar 41g, salt 0.6 g
Recipe from Good Food magazine, June 2012.
http://www.bbcgoodfood.com/recipes/2195636/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 100g butter or baking spread (Stork for cakes), softened, plus extra for the tin
- 175g self-raising flour
- 50g ground almonds
- 2 tsp baking powder
- 4 large eggs
- 225g caster sugar
- 125ml full-fat Greek yogurt
- zest 2 lemons
FOR THE BUTTER ICING
- 175g butter , softened
- 350g icing sugar , sieved
TO DECORATE
- 300g raspberries
- 175g blueberries
Buy ingredients
Search Good Food
Super quick to prepare, these little meringue-topped cakes were made for sharing
5
ratings
Quick and simple to make, this tiramisu is perfect as an indulgent centerpiece
5
ratings
Difficulty and servings
CUTS INTO 15 squares
Preparation and cooking times
Prep 45 mins
Cook 30 mins
FREEZE un-iced
Ingredients
- 100g butter or baking spread (Stork for cakes), softened, plus extra for the tin
- 175g self-raising flour
- 50g ground almonds
- 2 tsp baking powder
- 4 large eggs
- 225g caster sugar
- 125ml full-fat Greek yogurt
- zest 2 lemons
FOR THE BUTTER ICING
- 175g butter , softened
- 350g icing sugar , sieved
TO DECORATE
- 300g raspberries
- 175g blueberries
PER SERVING
390 kcalories, protein 4g, carbohydrate 49g, fat 20 g, saturated fat 11g, fibre 1g, sugar 41g, salt 0.6 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
