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Linda’s fruity traybake

Fruity traybake

A star rating of 4.5 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Cuts into 15 pieces

A moist sponge made from banana, apple, carrots and mango, topped with a fruity cream cheese frosting

  • Freezable (un-iced)
Nutrition: per piece


  • 175ml vegetable oil , plus extra for greasing
  • 175g dark muscovado sugar
  • 3 large eggs
  • 1 small ripe banana , mashed
  • 140g grated eating apple
  • 100g grated carrot
  • 1 small mango , peeled and cut into small dice
  • zest 1 lemon
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice

For the icing

  • 225g icing sugar , sieved

For the icing

  • 75g passion fruit or lemon curd
  • 75g cream cheese


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm square tin with baking parchment. Whisk the oil and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, followed by the banana. Stir through the apples, carrots, mango and lemon zest. Combine the flour, bicarb and mixed spice in another bowl, then fold into the fruit mixture.

  • STEP 2

    Pour the mixture into the tin and bake for 40 mins, until a skewer inserted comes out clean. Cool for 10 mins before turning out onto a wire rack.

  • STEP 3

    To make the icing, beat together the icing sugar, passion fruit or lemon curd and the cream cheese. Spread over the top of the cake and cut into square pieces to serve.

Goes well with

Recipe from Good Food magazine, March 2013

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A star rating of 4.5 out of 5.21 ratings

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