Lemon And Blackberry Traybake. Hello friends. So how are you today?
Lemon And Blackberry Traybake, Anyone? Great for afternoon tea, cut into squares.
There’s something wonderfully inviting about a classic traybake, and this Lemon and Blackberry Traybake is a perfect addition to any afternoon tea spread.
Simple, generous, and full of flavour, it’s the kind of bake that feels both comforting and elegant.
With its soft, zesty sponge and bursts of juicy blackberries, this recipe brings together bright citrus notes and rich berry sweetness in a way that’s effortlessly pleasing.
Dotted with fresh blackberries, this light sponge tray bake is much lower in saturated fat than traditional cakes as it is made with sunflower oil rather than butter.
With a surprise of grated beetroot for added moistness.
Recipe and image courtesy of Seasonal Berries.
Lemon And Blackberry Traybake:
Lemon And Blackberry Traybake.
The sharpness of fresh lemon cuts through the sweetness of the cake, giving it a light, refreshing lift that’s ideal for afternoon tea.
Meanwhile, the blackberries soften as they bake, adding pockets of deep, fruity flavour and a beautiful pop of colour throughout the tray.
Finished with a delicate drizzle or light dusting of sugar, it looks just as good on the table as it tastes on the plate.
Cuts into 24 small piece | Preparation time: 30 minutes | Cooking time: 30-35 minutes
Ingredients:
For The Cake:
- 3 medium eggs
- 150ml (1/4 pint) sunflower oil
- 175g (6oz) caster sugar
- Grated rind of 2 lemons
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 175g (6oz) or 2 medium cooked beetroot from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated
- 150g (5oz) blackberries
To Decorate:
- 150g (5oz) icing sugar
- Juice of 1 lemon Few lemon rind curls, optional
How To Make:
Method:
- Preheat the oven to 180oC (350oF) Gas Mark 4.
- Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally.
- Press into the tin so that the base and sides of the tin are lined.
- Add the eggs, oil, sugar and lemon rind to a large mixing bowl and whisk together briefly until just mixed.
- Mix the flour and baking powder together, add to the egg mixture with the beetroot and whisk together until smooth.
- Pour into the tin and spread into an even layer.
- Arrange the blackberries over the top of the cake mixture in three rows then cook for 30-35 minutes until well risen and a skewer comes out cleanly from the centre.
- Leave to cool in the tin.
To decorate, sift the icing sugar into a bowl then gradually stir in the lemon juice to make a smooth icing that will slowly fall from a spoon.
Drizzle the icing over the cake. Sprinkle with lemon rind removed with a zester or grater, then leave for 30 minutes for the icing to set.
About this post – Recipe and photo credit by Seasonal Berries.
Lemon And Blackberry Traybake:
Lemon And Blackberry Traybake.
Traybakes are especially loved for their ease, and this one is no exception. It’s quick to prepare, easy to slice, and perfect for serving a crowd without fuss.
Whether you’re hosting friends, celebrating a special occasion, or simply enjoying a quiet moment with a cup of tea, this Lemon and Blackberry Traybake is a reliable, crowd-pleasing choice for any afternoon tea menu.
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About this post: No compensation, commission, or sponsorship has been received from Seasonal Berries for posting this recipe. I am simply sharing yummy recipes that I get sent from them.
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Polka Dot Lady. You can also read more about me here: Polka Dot Lady.