IN SEASON
LEMON & BLACKBERRY TRAYBAKE
Dotted with fresh blackberries, this light sponge traybake is much lower in saturated fat than traditional cakes as it is made with sunfl ower oil rather than butter, with a surprise of grated beetroot for added moistness.
Makes 24
FOR THE CAKE 3 medium eggs 150ml sunfl ower oil 175g caster sugar Grated rind of 2 lemons 225g self-raising fl our 1 tsp baking powder
175g or 2 medium-cooked beetroots from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated
150g blackberries
TO DECORATE 150g icing sugar Juice of 1 lemon Few lemon rind curls, optional
1 Preheat the oven to 180C/ gas 4. Line an 18 x 28 x 4cm loose-bottomed rectangular cake tin with a large piece of
TOP THE TRAYBAKES OF
Dorset cookware retailers, Harts of Stur, give us their pick of traybake tins...
Sweetly Does It
Large Fillable Traybake Tin, £19.99
This clever traybake tin is made up of two pans, which
when combined form a cake with hidden pockets inside. Let your imagination run wild by fi lling these pockets with anything from sweets to buttercream. With 24 secret pockets, it is the ideal size for children's parties and special occasions. Made from tough carbon steel with a non-stick coating, this tin is both freezer and dishwasher safe.
non-stick baking paper and snip into the corners of the paper diagonally.
2 Press into the tin so that the base and sides of the tin are lined.
3 Add the eggs, oil, sugar and lemon rind to a large mixing bowl, and whisk together briefl y until just mixed.
4 Mix the fl our 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.
5 Arrange the blackberries over the top of the cake mixture in three rows then cook for 30–35 mins until well risen and a skewer comes out cleanly from the centre. Leave to cool in the tin.
6 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 mins for the icing to set.
www.seasonalberries.co.uk
Sweetly Does It Non-Stick Bake & Carry Brownie Tray, £13.49
Bake, store and transport your traybake creations with this unique all-in-one brownie pan from Sweetly Does It. Measuring 14in x 10in this non-stick pan includes a snap-tight locking lid with fold down carry handles. A portable carrier that is perfect for parties, picnics or for taking
your latest creation into work to share with your colleagues.
MasterClass Crusty Bake Non-Stick Baking Tray, £9.89
The ingenious perforated holes in the base of this non-stick baking/cookie tray allows moisture to escape during the baking process; banishing the dreaded soggy bottom. Perfect for brownies, swiss rolls, fl apjacks, cookies and biscuits. With a Quantum II non-stick coating, it’ll be a breeze to clean too.
18 | THE WEST COUNTRY FOODLOVER
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