Fruity flag traybake

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• iamali

  03 June 2012

  iamali rated and commented on this recipe

  

  amazing!!! so so easy to make. could really play around with the toppings too. definitely will be a new fave in our house.

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• Shoobles

  04 June 2012

  Shoobles rated this recipe

  

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• SarahP72

  04 June 2012

  SarahP72 rated and commented on this recipe

  

  Really fabulous Mary, as always! So simple to make and tasted delicious. Improvised with a few strawberries as I ran out of raspberries but really cheered up a dreary day. Will definitely use the sponge recipe again. A winner for taste and simplicity!

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• lynneelizabeth

  04 June 2012

  lynneelizabeth rated and commented on this recipe

  

  Delicious fool-proof recipe

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• LeighT

  04 June 2012

  LeighT commented on this recipe

  Probably the easiest cake recipe I've ever made and absolutely delicious! The decoration as well as the flavour got rave reviews (even passage by in the street whist on our way to our Jubilee party commented on how great it looked) and it still tasted amazing in spite of being made the day prior. The lemony flavour works well with the sweetness of the icing and the fruit. Will definitely make again.

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• LeighT

  04 June 2012

  LeighT rated this recipe

  

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• Toot-Toot

  04 June 2012

  Toot-Toot commented on this recipe

  Quite possibly the nicest cake I've ever made! I did it as a two-layered sponge cake, as I didn't have a tray-bake tin. I also used mascarpone icing instead of buttercream and it went down a storm at the jubilee party - I had a queue of people at one point wanting slices! The mascarpone icing is really easy - 175g mascarpone, 1 tsp vanilla extract, zest of an orange, 1 tbsp orange juice, approx 100g icing sugar. Beat all ingredients except the sugar and then sift in the icing sugar and mix. I tend to use less icing sugar than the recipe says. Be careful not to over mix as it'll go really runny.

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• Traveller

  04 June 2012

  Traveller rated and commented on this recipe

  

  Excellent cake, my step daughter in law made this for tea yesterday. It was delicious.

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• kjdbells

  05 June 2012

  kjdbells rated and commented on this recipe

  

  Made this for a Jubilee picnic and got loads of compliments!

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• pynner

  05 June 2012

  pynner rated and commented on this recipe

  

  Very easy to make, looks impressive and tastes lovely

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• thejollybaker

  05 June 2012

  thejollybaker rated and commented on this recipe

  

  I have just made the cake. It is brilliant!!! It looks spectacular and the sponge is very soft and moist. I will be making it again!

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• Krissy

  05 June 2012

  Krissy rated and commented on this recipe

  

  This was easy to make, tasted lovely & looks impressive!

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• Fi

  05 June 2012

  Fi rated and commented on this recipe

  

  What a fabulous and easy traybake! Made for Jubilee party. Omitted the almonds as dad has a nut allergy and used a slightly smaller baking tray but turned out perfectly. Thought it might be a bit messy to cut into squares but cut perfectly and the tartness of the fruit was offset by the delicious sponge and butter icing! :) yum. May make another one for work colleagues tomorrow!

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• Gilli

  05 June 2012

  Gilli rated and commented on this recipe

  

  Brilliant recipe - very easy. I decorated it with icing bunting crowns etc partly because my daughter doesn't like blueberries and partly because my son wanted to get creative, and it looked good. Sponge was lovely and light and stayed very moist - I made it the day before it was needed, iced it on the morning and we are eating the leftovers day after that and still tastes good, not dry at all, even after sitting on a table most of the day. Will definitely use this traybake recipe again. I would say that next time I would flavour the butter cream a bit, perhaps a lemon flavour, as I felt it needed a bit of flavour BUT I would qualify this with the fact that I didn't use fruit to decorate it and probably it wouldn't need it if you did.

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• conker

  05 June 2012

  conker rated and commented on this recipe

  

  I made this for our street party yesterday and it was fabulous - looked amazing and tasted great. I found a punnet of small sweet strawberries so I cut them in half and used those instead of raspberries which makes it cheaper and brighter. The only thing I would say is that the butter icing takes an enormous amount of sugar and is really sweet. I added a few squeezes of lemon juice to tone it down. Also, I had way too much for our tastes so I would reduce the quantities for the icing by about a third if I did it again.

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• Stormy

  05 June 2012

  Stormy rated and commented on this recipe

  

  Tasted this cake at a local Jubilee street party. Was delicious, Will definitely make one for the two local fetes later this summer.

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• Kath

  05 June 2012

  Kath rated and commented on this recipe

  

  Made this for a jubilee family party. Very easy to make and decorate and looked absolutely stunning! Everyone very impressed. Well done Mary!

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• MumBakes

  05 June 2012

  MumBakes rated and commented on this recipe

  

  Fantastic cake! It was straightforward to make and proved a stress free - yet impressive - centre piece to a celebration tea table.

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• Iz D

  06 June 2012

  Iz D rated and commented on this recipe

  

  Really delicious and moist and so simple to make! I would however recommend putting on the berries at the last minute if possible, as I did mine the day before and the raspberries started to spoil a little by the time we served it.

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• welsh lass

  06 June 2012

  welsh lass rated and commented on this recipe

  

  I made mine orange flavour with zest and orange extract. I thought it was a bit too thin so made it into a two layered cake. Used sliced strawberries as couldnt get raspberries in time. Also not a fan of butter cream far too sickily so used a french style one and added more orange extract. Very simple but very effective!

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http://www.bbcgoodfood.com/recipes/2195636/

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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

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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

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