Fruity Flag Traybake
This delightful Lemon and Berry Traybake is a perfect balance of tangy lemon, sweet berries, and light sponge. The zesty aroma of lemon zest combined with the freshness of raspberries and blueberries makes this traybake a refreshing treat for any occasion. Enjoy a moist sponge topped with a creamy lemon buttercream and a colorful arrangement of berries that not only make it visually appealing but also a delicious indulgence.
— Constant Cookbook
Ingredients
- 100g butter or baking spread (Stork for cakes), softened, plus extra for the tin
- 175g self-raising flour
- 50g ground almonds
- 2 tsp baking powder
- 4 large eggs
- 225g caster sugar
- 125ml full-fat Greek yogurt
- zest 2 lemons
- 175g butter , softened
- 350g icing sugar , sieved
- 300g raspberries
- 175g blueberries
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT45M
Yield
CUTS INTO 15 squares
Nutrition
- Calories: 390 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 41 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.6 milligram of sodium
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