FRUITY TRAYBAKE
A moist sponge made from banana, apple, carrots and mango, topped with a fruity cream cheese frosting
Provided by Good Food team
Categories Afternoon tea
Time 1h
Yield Cuts into 15 pieces
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 339 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
FRUITY FLAG TRAYBAKE
A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 390 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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