Vanilla Tray Bake Mary Berry Food
LEMON DRIZZLE TRAYBAKE CAKE
Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street. Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake tin. Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt.
Provided by Mary Berry
Categories Cakes and baking
Yield Makes 16 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
- Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
- Bake for 35-40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
- Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
- Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
- Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
Nutrition Facts : Calories 290kcal, Carbohydrate 38.5g, Fat 13.5g, Fiber 0.7g, Protein 4g, SaturatedFat 8g, Sugar 25g
MALTESER TRAY BAKE
Quick Easy & Tasty Tray-bake
Provided by garyirving
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Melt the butter, chocolate and syrup
- Add the crushed biscuits and maltesers
- Mix together then pour into a greased baking tin and chill until set.
- Option: Once set, melt the additional chocolate and pour over the top. Chill until set
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- Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper.
- In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next.
- Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture.
- Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula.
- Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes.
- To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk.
- Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate.
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