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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.
Course
Bakes, Cakes, Sweet Treats
Cuisine
British, English, International
Keyword
Summer Fruit Tray Bake, Summer Fruit Tray Bake UK recipe
Prep Time
20
minutes
Cook Time
1
hour
Total Time
1
hour
20
minutes
Servings
20
slices
Calories
160
kcal
Author
Sisley White
Ingredients
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
Instructions
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.
Notes
It tastes lovely served with more fruit, a dollop of cream or a scoop of ice cream.
Nutrition
Calories:
160
kcal