On a quiet, wet afternoon at the tail end of summer, conjuring up a quick tray bake often feels like exactly the right thing to do. Quick to make, usually with straightforward, readily available ingredients, they’re the ideal way to restock empty cake tins for afternoon tea and unexpected visitors – and your freezer too, should you so choose.
I often make my straightforward Victoria sponge mix (Delia’s classic all-in-one with 6oz SR flour, butter, caster sugar, 1 tsp baking powder and 3 large eggs – sorry, I’ve been making this for so long that it doesn’t come naturally to specify metric units!) and cook it in a deep tin (measuring approx. 30cm x 20cm x 5cm deep) at 160°C fan, Gas 4 for about 30 minutes. When cool, ice with glacé icing or spread with home-made jam and sprinkle over desiccated coconut to make quick and easy Lamingtons. In season, of course, you can add chopped chocolate to the sponge mixture, ice and decorate with mini eggs for the perfect Easter treat. The possibilities are endless.
Another of my favourite tray bakes at this time of year is a Blackberry, Lime & Elderflower Drizzle Cake that appeared some years ago in a Waitrose Kitchen magazine summer fête special. I’ve cooked quite a few of these recipes and they’re all good (see Rocky Road Flapjacks), but they do make substantial quantities, so cook for a crowd or be prepared to freeze some!
Blackberry, Lime & Elderflower Drizzle Cake
225g self-raising flour
250g softened butter
250g caster sugar
4 large eggs, beaten
1 tsp vanilla extract
Juice and zest of 1 lime
2 tbsp milk
100ml elderflower cordial
6 tbsp granulated sugar
Juice and zest of ½ lime
Mix the first 8 ingredients in a large mixing bowl with a hand whisk until light and fluffy. Transfer to the greased and lined tin (see above), then scatter over the washed blackberries. Leave them on top of the mixture as they will inevitably sink as they cook! Bake for 30 minutes at 160°C fan, Gas 4, or until the sponge bounces back when pressed gently with a finger. Leave in the tin while you mix together the elderflower cordial, granulated sugar and juice and zest of ½ lime. Prick the cake all over with a fine skewer, then pour over the cake while it’s still hot and leave in the tin to cool completely. Slice into at least 16 – 20 squares and serve with afternoon tea and a happy grin.
This cake won’t keep more than 3-4 days because of the fresh fruit content – but it’s so delicious, that’s not normally a problem…
Another favourite tray bake when I have limited time to bake is the so-called Thirty-Minute Fruit Cake. It’s now a much-splattered cutting in my ancient recipe scrapbook, so I can’t remember where it came from originally – probably Good Housekeeping magazine. This really is child’s play to make and consists almost entirely of store cupboard ingredients. Served just warm, it’s delightful, but it keeps well in a tin for a good week if necessary.
Thirty-Minute Fruit Cake
125g softened butter
125g soft light brown sugar
Grated rind of 1 lemon (or lime)
2 large eggs
Few drops vanilla extract
150g self-raising flour
1 tsp baking powder
1 tsp mixed spice
50g glacé cherries, chopped
50g each currants, sultanas and raisins
25g desiccated coconut
25g demerara sugar
50g flaked almonds
Lemon (or lime) juice to mix as required
Grease and base line a deep 28 x 18 cm baking tin. Beat together the first eight ingredients, adding the lemon juice if necessary to create a soft dropping consistency. Then gently mix in the cherries, dried fruit and coconut.
Transfer to the prepared tin and sprinkle the top with demerara sugar and flaked almonds – I don’t actually bother to weigh these, just add what looks right, but I’m sure I must have started off with the recipe amounts back in the mists of time!
Bake at 160°C fan, Gas 4 for 25 – 30 minutes until golden brown. Slice into 16-20 bars and enjoy!