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Traybake treats

Traybake treats
Jane Hornby, from BBC's Good Food magazine creates one basic cake recipe and turns it into three delicious traybakes

If you're looking for a treat for afternoon tea, or something to make for a cake sale or fete, then it's got to be a traybake, mixed together in no time and simple to slice and transport. The basic mix for this is so simple, it's made in a saucepan. All these recipes will keep somewhere cool in an airtight tin for up to two days.

Peach Melba squares
CUTS INTO 12
PREP 10 mins
COOK 1 hr

  • 250g pack unsalted butter
  • 300g/10oz golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200g/8oz self-raising flour
  • 50g/2oz ground almonds
  • 2 just-ripe peaches, stoned, halved, then each half cut into 3
  • 100g/4oz raspberries
  • handful flaked almonds
  • 1 tbsp icing sugar, to finish

Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and 1/4 tsp salt.

Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.

PER SERVING 385 kcals, protein 5g, carbs 43g, fat 23g, sat fat 12g, fibre 2g, sugar 31g, salt 0.22g

Coconut carrot slices
CUTS INTO 15
PREP 10 mins
COOK 40 mins

Make the cake mix as before, using light muscovado sugar instead of caster and swapping the ground almonds for 50g desiccated coconut. Stir 200g grated carrot and 2 tsp mixed spice into the mix. Bake for 30 mins.

Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

PER SERVING 347 kcals, protein 4g, carbs 35g, fat 22g, sat fat 15g, fibre 2g, sugar 25g, salt 0.22g

Sticky chocolate drop cakes
CUTS INTO 15
PREP 10 mins
COOK 35 mins un-iced

Make the cake mix as before, but swap the ground almonds for 50g cocoa. Stir in 100g milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.

For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

PER SERVING 433 kcals, protein 5g, carbs 54g, fat 24g, sat fat 14g, fibre 1g, sugar 42g, salt 0.31g

Reproduced from July 09's Good Food magazine, this month's issue on sale now. Subscribe now and save 25 per cent

PHOTOGRAPH DAVID MUNNS



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