Fruity flag traybake

Fruity flag traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 15 squares

A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per serving

kcalories
390
protein
4g
carbs
49g
fat
20g
saturates
11g
fibre
1g
sugar
41g
salt
0.6g

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

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, June 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cassymburns's picture

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

cogenhoe89's picture

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!

heatherhorrocks's picture

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!

leanneob's picture

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.

alinabake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

loupinchy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

stacepatto's picture

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!

alinabake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

spackchef's picture

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!.

masterfox_86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

emmacasely1980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

rebeccai's picture

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.

dougandcarol's picture

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?

karene's picture

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!

janmcl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jacktally1's picture

Easy to make. Delicious but expensive with blueberries and raspberries

sarahb1973's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make, looks impressive and tastes fantastic.

slcollinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips