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Fruity flag traybake

100g butter,softened,plus extra for the tin
175g self-raising flour
2tbsp baking powder
50g ground almonds
4 large eggs
225g caster sugar
125g full-fat greek yogurt
zest 2 lemons
175g butter,softened
350g icing sugar
300g raspberries
175g blueberries

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 until smooth.Spoon into the tin level the surface.Bake for 25-30 mins until lightly golden.Carefully lift sponge out of tin,then transfer to a wire rack to cool.Remove baking parchment.To make the icing,tip the butter into a bowl and whisk until light and fluffy.Add half the icing sugar and whisk again until incorporated.Add the remaining sugar and whisk again till 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 lenth of the cake to make a cross.Next,place a single row diagonally from each corner to the middle.Now fill in empty spaces with blueberries.Cut into squares to serve.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.