Summer Fruit Tray Bake
My Summer Fruit Tray Bake is a simple lemon sponge dotted with summer berries. Raspberries, blackberries, blueberries and cherries. An easy tray bake cake.
I love all the summer fruit around at the moment. With so much on offer I took advantage of it to make this delicious summer fruit tray bake. It is a simple lemon sponge dotted with raspberries, blackberries, blueberries and cherries.
It works very well as a cake to take on a picnic. Once cooled you can put it back in the tin to transport it. It’s always a popular choice in my family. Especially with the raspberry pieces for me.
Making the Summer Fruit Tray Bake won’t take long. It’s a good old fashioned sponge and my absolute favourite go to sponge recipe. To make sure the cake bakes evenly I would recommend studding the top of the cake with the fruit. This is so they sink down naturally when cooking but doesn’t stop the sponge from cooking through. It also makes it a lot easier to test it’s cooked with a thin kebab stick or cake tester. As you can dodge the fruit knowing you’re testing the cake.
Let’s get baking the Summer Fruit Tray Bake
Summer Fruit Tray Bake
My Summer Fruit Tray Bake is a simple lemon sponge dotted with raspberries, blackberries, blueberries and cherries. An easy tray bake cake.
- 250 grams unsalted butter
- 250 grams caster sugar
- zest of 1 lemon
- juice of half a lemon
- 5 medium eggs
- 250g self raising flour
- 1 teaspoons baking powder
- 5 tablespoons milk
- ½ teaspoon of vanilla extract
- 200 grams blueberries
- 100 grams cherries weight after stones removed
- 150 grams blackberries
- 150 grams raspberries
Grease and line a 12in x 9in cake tin.
Preheat the oven to 180º degrees/ 160º fan oven.
Cream together the butter and sugar.
Add the eggs one at a time and don't over mix.
Add the lemon juice and zest.
Sieve in the self raising flour and baking powder.
Add the milk and stir in gently.
Chop the cherries roughly. Leave the other fruit whole so they don't make the mixture wetter.
Gently stir in three quarters of all the fruit to the mix.
Pour the mix in to the tin and stud the remaining fruit in to the top.
Bake for 50-60 minutes until golden brown and use a cake tester to make sure the middle is done.
If it starts to brown too quickly cover the cake with silver foil for the remaining time.
Allow to cool in the tin for 15 minutes before turning out and leave to cool on a wire rack.
It tastes lovely served with more fruit, a dollop of cream or a scoop of ice cream.
I can’t tell how much I love this recipe. It’s so simple, it doesn’t need decorating when it’s out of the oven – maybe a drizzle of icing might be nice or a dusting of icing sugar. If you are going to a party or picnic you can transport the cake in the tin. Cool it out of the pan and pop it back in when it’s cold. Make sure you try this cake when it’s still warm. You will love it.
The finished delicious cake ready to eat. I love a tray bake cake.