Summer Fruit Tray Bake
I love all the summer fruit around at the moment and with so much on offer I took advantage of it to make this delicious summer fruit tray bake. A simple lemon sponge dotted with raspberries, blackberries, blueberries and cherries.
It works very well as a cake to take on a picnic as once cooled you can put it back in the tin to transport it.
Making the Summer Fruit Tray Bake
- 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.
The finished delicious cake ready to eat. I love a tray bake cake.