Mary Berry Weekend Fruit Cake Food
FRUITY FLAG TRAYBAKE
A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
- Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
- To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
- To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.
Nutrition Facts : Calories 390 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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- Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight.
- Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals.
- Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits.
- Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture.
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