The Queen's Birthday Traybake
In a few days, we have the Queens birthday coming up, and this time it is the real one. We wish we were as privileged and got to celebrate two days of our presence. So what better way to celebrate the 21st of April than to make some patriotic treats. Mary Berry eat your heart out with this fail-safe sponge which is easier than it looks, with almonds and yoghurt with fruity decoration which truly screams the UK!
(Image credit: Bakingmad.com)
You will need
(For the sponge)
100g of butter or baking spread (stork for cakes)
175g of self-raising flour
50g ground almonds
Two teaspoons of baking powder
Four large eggs
225g of caster sugar
125ml of full-fat Greek yoghurt
Zest of two lemons
(For the butter icing and decoration)
175g of butter softened
350g of icing sugar sieved
175g of blueberries
(Image credit: Pinterest)
Heat your oven to 180 degrees (gas mark 4). Grease and line a 30 x 20cm tin with parchment paper and measure all the sponge ingredients into a mixing bowl. Mix together using an electric hand whisk until smooth and creamy. Spoon into the tin and make the mixture even.
Next, bake your sponge for 25-30 minutes until golden, and the cake feels springy when pressed with your finger. Carefully lift the sponge out of the tin and transfer to a wire rack to cool. Remove the parchment paper. To make the icing, tip the butter into a bowl and whisk until light and fluffy. Add half of the icing sugar and whisk until thoroughly combined. Add the remaining sugar and whisk again until smooth and spread the icing on top of your cooled sponge.
To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross (use an image for help). Next, place a single row diagonally from each corner to the middle. Fill in the empty spaces with blueberries and cut into squares to serve.
*Pro idea alert: if you're not a berry fan of strawberries or raspberries then why don't you use our Red Velvet Gookie Dough and add some blue food colouring to our original flavour! A unique twist on a favourite classic*
Happy Birthday, Queenie!
Recipe credit thanks to BBC GoodFood
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