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.
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 / 356ºF.
- 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: 217kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 68mgSodium: 40mgPotassium: 78mgFiber: 2gSugar: 15gVitamin A: 405IUVitamin C: 5mgCalcium: 32mgIron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.