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Lemon & elderflower traybake in squares

Lemon & elderflower traybake

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling and cooling
  • More effort
  • Serves 12-15

This clever twist on the classic bakewell has a delicate floral flavour, making it ideal for serving at spring garden parties or bake sales

  • Vegetarian
Nutrition: Per serving (15)
NutrientUnit
kcal518
fat29g
saturates14g
carbs57g
sugars41g
fibre1g
protein7g
salt0.6g
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Ingredients

  • 250g lemon curd, plus extra to decorate
  • 250g butter, softened
  • 250g caster sugar
  • 2 lemons, zested
  • 4 eggs
  • 100g self-raising flour
  • 150g ground almonds

For the pastry

  • 200g plain flour, plus extra for dusting
  • 125g cold unsalted butter, cut into cubes
  • 1 tbsp caster sugar
  • 1 lemon, zested
  • 1 egg yolk

For the icing

  • 200g icing sugar
  • 2 lemons juiced (use the zested lemons above)
  • 2 tbsp elderflower cordial

Method

  • STEP 1

    First, make the pastry. Tip the flour, butter, sugar and lemon zest into a food processor and blitz until the mixture resembles fine breadcrumbs. Tip in the egg yolk and ½-1 tbsp cold water and blitz again to bring everything together into a dough. If the dough isn’t coming together, add more cold water, ½ tsp at a time, and blitz again. Roll the pastry out on a lightly floured surface to a 3mm thickness, then use it to line the base of a loose-bottomed traybake or brownie tin (ours was 20 x 30cm). Transfer to the fridge and chill for 20 mins.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 5 mins more until the pastry is lightly golden. Leave to cool for a few minutes before spreading over the lemon curd, leaving a 2cm border around the edges (it will spread out when the cake batter is poured over). Turn the oven down to 180C/160C fan/gas 4.

  • STEP 3

    Beat the butter, sugar and lemon zest together using an electric whisk or in a stand mixer until pale, light and fluffy, about 8 mins. Beat in the eggs, one at a time along with 1 tbsp of the flour, then fold in the remaining flour and the ground almonds. Carefully spoon the batter over the lemon curd and gently spread out using the back of the spoon, then bake for 35-40 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin completely, then carefully remove to a board.

  • STEP 4

    To make the icing, combine the icing sugar, lemon juice and elderflower cordial until loose enough to drizzle over the sponge, then swirl over extra lemon curd, if you like. Cut into squares and serve. Will keep in an airtight tin for up to three days.

Recipe tip

Twist it

Orange & ginger traybake
Swap the lemon zest and lemon curd for the same amounts of orange zest and marmalade, then use ginger cordial in place of the elderflower.

Lime & passion fruit traybake
Use the same amounts of lime zest and lime curd instead of lemon, then make a passion fruit drizzle using the seeds of 4 passion fruit, the juice of 1 lime and just enough icing sugar to make a pourable icing.

Recipe from Good Food magazine, May 2022

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A star rating of 5 out of 5.3 ratings
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