Fruity flag traybake

Fruity flag traybake

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(38 ratings)

Prep: 45 mins Cook: 30 mins

Easy

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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Ingredients

  • 100g butter or baking spread (Stork for cakes), softened, plus extra for the tin
    Butter

    Butter

    butt-err

    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
    Lemon

    Lemon

    le-mon

    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

    Butter

    butt-err

    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
    Raspberries

    Raspberry

    ras-beh-ree

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

  • 175g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

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

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.

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Comments, questions and tips

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lizleicester
7th Feb, 2015
5.05
Have made this for a friends birthday and it looks lovely although not as "flag-like" as your picture - mainly because the berries I've got are a bit big so the lines are less defined. Anyway it looks a bobby dazzler so I hope it tastes as good. (By the way, it's dairy free in my version - just substituted soya marg and plain Alpro yoghurt where necessary and you really can't tell the difference).
veggiesara
15th Dec, 2013
Lovely recipe, made this for my mum's birthday but used normal full fat yogurt instead of greek and it worked perfectly. I found the butter icing a bit sickly so I would use cream cheese or quark if I ever made this again. I also obviously didn't make my mum a flag cake and just arranged the fruit in a pretty pattern. (on a side note, the comment about the 'smelly family gathering' by robynkirsty is very very funny...I have been rocking in silent laughter in front of my screen for the past few minutes!)
mrswhelk
9th Mar, 2013
5.05
Have made this sponge a couple of times in the recommended size tin with perfect results. Can anyone please recommend how to adapt the recipe to fit a traybake tin 38 cms x 25 cms?
robynkirsty
11th Feb, 2013
Oops meant to say small not smelly !!!!
robynkirsty
11th Feb, 2013
I would like to do this in a square tin to feed only 8 (smelly family gathering). Can anyone suggest how much to reduce the quantities. Going to cover it with white chocolate buttercream, sprinkles etc for my daughters birthday .
humbertpico
26th Jan, 2013
5.05
I did that cake a couple of weeks ago. The sponge is delicious and it looks stunning!
michellesmith9
23rd Dec, 2012
5.05
I made this sponge base for my daughters eighteenth birthday party to great acclaim. I didn't have yoghurt so replaced that with cream and buttermilk which worked fine. I doubled the mixture to create two cakes to sandwich together with strawberry jam and buttercream and then iced with buttercream. Really moist and delicious.
alicate81
10th Nov, 2012
I love this cake!, it's one of my favorites!! I even do it with 2% fat Greek yogurt! Does anyone know if I can use Soya yogurt (Alpro) instead of the Greek yogurt?
loopygigglelips
31st Oct, 2012
Made this for a Jubilee Afternoon tea Party. I made it well in advance and froze it. Thawing it was no problem, the cake stayed deliciously moist. Looked absolutely stunning as a the centre piece for the table!
strawberryfair
2nd Sep, 2012
Our club had Basque visitors for the weekend. I made 4 and sandwiched 2 together with home made black current jelly making 2 cakes each spread with whipped cream and decorated with fruit to resemble the Basque and the GB flags. Very easy, moist and light. Went down a treat.

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