Fruity flag traybake

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

Easy

CUTS INTO 15 squares

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

FREEZE un-iced

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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 4.0g, carbohydrate 49.0g, fat 20.0 g, saturated fat 11.0g, fibre 1.0g, sugar 41.0g, salt 0.6 g

Recipe from Good Food magazine, June 2012.

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Latest comments and suggestions

Results 1-20

  • Binder photo Sarah C

    21 May 2012

    Sarah C commented on this recipe

    Brilliant for a family lunch. Loved it, very easy. Added brambles as need a lot of blueberries.

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  • Binder photo Sarah C

    21 May 2012

    Sarah C rated this recipe

    5 stars

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  • Binder photo Sarah

    26 May 2012

    Sarah rated and commented on this recipe

    5 stars

    Really easy to make, looks impressive and tastes fantastic.

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  • Binder photo jan

    28 May 2012

    jan commented on this recipe

    Easy to make. Delicious but expensive with blueberries and raspberries

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  • Binder photo Jan

    30 May 2012

    Jan rated and commented on this recipe

    5 stars

    Fantastic recipe! So easy to do, stunning results. I made it for a birthday party - cuts up into traybake slices, perfect for a crowd. Very pretty with the raspberries and the blueberries, I'm going to make it again for the Jubilee weekend trying it with strawberries this time. Highly recommended.

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  • Binder photo Karen E

    31 May 2012

    Karen E commented on this recipe

    Made it for get-together with old friends last weekend. Really easy to make and assemble. Looked a treat. Making again for Jubilee celebrations this weekend. First class!

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  • Binder photo Carol Cox

    31 May 2012

    Carol Cox commented on this recipe

    This is a question - for someone with nut allergy - how can I change this - do I omit the ground almonds and just add more flour?

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  • Binder photo Rebecca

    31 May 2012

    Rebecca commented on this recipe

    I made this cake for my husband's birthday and as he is Irish I decorated it with kiwi slices and mandarin orange segments to look like the Irish flag. Everyone was very impressed and the cake itself was lovely and moist so kept well for a couple of days. I will be making it again this weekend, this time with raspberies and blueberries.

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  • Binder photo emma

    31 May 2012

    emma commented on this recipe

    Mary Berry does it again... another delicious and very simple cake that looks fabulous! Being an all-in-one recipes it takes just minutes to make and decorate.

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  • Binder photo emma

    31 May 2012

    emma rated this recipe

    5 stars

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  • Binder photo masterfox

    31 May 2012

    masterfox rated and commented on this recipe

    4 stars

    Made this in a bit bigger tin than it was supposed to so it didn't really rise much, but it still tastes good and has gone down a treat at work. Was really easy to make, but next time I'll be using the right sized tin!

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  • Binder photo Mike

    01 June 2012

    Mike commented on this recipe

    As always, another reliable recipe from the Queen of cakes, our Mary Berry. Really nice and moist with the almond flavour enhancing the whole cake. Decided on a mascarpone, cream cheese, almond extract topping sweetened slightly with icing sugar will be taking this to our village hall Jubilee celebrations!.

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  • Binder photo alinabake

    01 June 2012

    alinabake rated and commented on this recipe

    5 stars

    Haven't tasted yet so not sure should be scoring but it was very easy and baked in 25 mins and was soft and springy and smells fab. Can't wait to decorate tomorrow with berries for our Jubilee meal- my nieces will love it.

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  • Binder photo Stace

    01 June 2012

    Stace commented on this recipe

    To carol cox I have another recipe where you substitute ground almonds for plain flour when someone has nut allergies, I'm pretty sure this one could be made the same way. Hope this helps, I've made the cake so far, icing it tomorrow!

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  • Binder photo Lou Pinchin

    02 June 2012

    Lou Pinchin rated and commented on this recipe

    5 stars

    I've just made this cake and it was easy apart from mixing the icing sugar and butter - icing sugar went everywhere, don't think I used the right bowl! Anyway, it looks VERY impressive and I'm sure it will taste great? Looking forward to showing it off tomorrow x

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  • Binder photo alinabake

    02 June 2012

    alinabake commented on this recipe

    Absolutely scrummy. Tasted delicious and the sponge was light and fluffy. I just used whipping cream and the fruit on top. Divine.

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  • Binder photo leanneob

    03 June 2012

    leanneob commented on this recipe

    This cake looks stunning when made and it tastes as good as it looks i've now made 3 and will be making it again although think i am going to try it with different fruit . It was really easy make although u need a really big bowl for the topping as icing suger goes everywhere.

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  • Binder photo heather

    03 June 2012

    heather commented on this recipe

    Haven't tasted this yet as its for tomorrow, I also had a larger tin it was 35 x 26 cms, so I increased all the ingredients proportionally ( I multiplied everything by 1.5) it baked beautifully in the allotted time, although I reduced my oven temperature as it tends to run hot! Can't wait to decorate and enjoy!

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  • Binder photo Carol

    03 June 2012

    Carol commented on this recipe

    My 13 year old daughter (our resident cake-maker) saw this on-line and has just baked it this afternoon ready for the Jubilee - looks wonderful and I am sure that it will taste wonderful too!

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  • Binder photo pudger

    03 June 2012

    pudger commented on this recipe

    I made this for the jubilee, taste as good as it looked. Was so easy to make. Everyone enjoyed it.

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Difficulty and servings

Easy

CUTS INTO 15 squares

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

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

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PER SERVING

390 kcalories, protein 4.0g, carbohydrate 49.0g, fat 20.0 g, saturated fat 11.0g, fibre 1.0g, sugar 41.0g, salt 0.6 g

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