Fruity flag traybake

Fruity flag traybake

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(38 ratings)

Prep: 45 mins Cook: 30 mins


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

  • Freeze un-iced

Nutrition: per serving

  • kcal390
  • fat20g
  • saturates11g
  • carbs49g
  • sugars41g
  • fibre1g
  • protein4g
  • salt0.6g
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  • 100g butter or baking spread (Stork for cakes), softened, plus extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g self-raising flour
  • 50g ground almond
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large eggs
  • 225g caster sugar
  • 125ml full-fat Greek yogurt
  • zest 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the butter icing

  • 175g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g icing sugar, sieved

To decorate

  • 300g raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 175g blueberry



    Blueberries are one of the few edibles native to North America and credited with being…


  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.

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Comments, questions and tips

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24th Aug, 2012
I've made this with my 8 year old son twice and each time has been a great success! He loves putting on all the berries and now wants to do the Scottish flag with brambles!!! Tastes lovely too.
24th Jun, 2012
Perfect for the jubilee, the kids loved decorating it. I increased the amounts of everything to make a larger cake and it was delicious. I think next time i'd make two layers and sandwich them together.
17th Jun, 2012
made it for the jubliee everyone loved it making it for fathers day and going to write Dad in strawberries. i will use the recipie even if i do not use the flag design.
11th Jun, 2012
Tried this cake out....turned out great the whole family enjoyed it! Ate it all at one go..... mind you we were about 14 for dinner!
8th Jun, 2012
A really easy recipe that went down beautifully for the jubilee. I increased the amounts and used a larger tin so increased the cooking time by a few minutes. The children loved decorating with the fruit and to make it look extra special iced the slides and edged those with half strawberries. Definitely one to repeat for special occasions, the Olympics and the George cross for Euro 2012 could work too.
8th Jun, 2012
I will keep the recipe for this easy sponge, very simple to make and failproof in my eyes, but the mix was quite liquid, so only good for leak-free baking tins!
8th Jun, 2012
FAB cake - easy to make and ice, decoration looked amazing and tasted great. A winner all round. Still moist 4 days later after being kept covered in the fridge.
7th Jun, 2012
This was delicious and very moist, it went down a treat!!
7th Jun, 2012
Great recipe, very easy to make and keeps well.
7th Jun, 2012
I baked this for our street party and it went down a treat! everyone commented on how lovely it looked and it tasted amazing. I doubled the recipe as i had a bigger tin and covered the sides with butter icing as well, mainly to cover some imperfections!


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