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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7th Jun, 2012
This cake is very easy to make, looks very impressive and tastes amazing.
6th Jun, 2012
to China, Japan & other parts of Asia. As I find butter cream can be too sweet , I I used about two thirds of the icing stated and added some Greek yogurt.
6th Jun, 2012
I made this cake to celebrate the Diamond Jubilee with a group of Intenational strudents. It was really appreciated both in taste and appearance. Many photographs were taken and have now found there way
6th Jun, 2012
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!
6th Jun, 2012
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.
5th Jun, 2012
Fantastic cake! It was straightforward to make and proved a stress free - yet impressive - centre piece to a celebration tea table.
5th Jun, 2012
Made this for a jubilee family party. Very easy to make and decorate and looked absolutely stunning! Everyone very impressed. Well done Mary!
5th Jun, 2012
Tasted this cake at a local Jubilee street party. Was delicious, Will definitely make one for the two local fetes later this summer.
5th Jun, 2012
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.
5th Jun, 2012
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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