Tag Archives: traybake

Tackling a Blueberry Mountain Part 1

My better half came home from work recently with a veritable mountain of blueberries that just needed to be used. And no, not planning on Blueberry pancakes. SOS as they say. So in my recent trend of making traybakes, I decided on making a beautifully coloured and blueberry filled bake. This cake is equally delicious made using fresh or frozen blueberries.  And I’m sure, that it would be equally as good with blackberries.


The Blueberry Mountain

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Lemon Traybake

There’s nothing like producing a cake when someone calls for tea.  It makes everyone feel a little special. And this is SO easy.  Start to finish in 45 minutes, including the washing up.

Lemon Traybake

Lemon Cake

Lemon Traybake Ingredients


225g Caster sugar

225g butter (soft)

4 eggs

2 teaspoons of vanilla extract

225g Self Raising Flour

2 teaspoons Baking Powder

2 lemons

1 tablespoon of milk


150g caster sugar


Cream the sugar and the butter VERY well.  Add the eggs, vanilla extract and the flour, baking powder in alternate additions.  Zest the two lemons into the mixture at this stage.  Keeping the lemons for juicing for the icing.  Add some milk if the mixture seems too thick. It needs to drop reluctantly when lifted up with a spoon.

Beat VERY well, and spread carefully into the greased and lined baking tray.  If you don’t have a suitable container, like the traditional swiss roll tin, then just use some sandwich cake tins, or even make the mixture into cupcakes.

Lemon Cake

Ready for the Oven

Bake either at 160oC, for 12 minutes for the cupcakes, and 25 minutes for the traybake.

Once out of the oven immediately prick gently all over the sponge with a skewer.


Mix the lemon juice from the zested lemons with the 150g of caster sugar, and pour this over the cake while it is still warm.
Lemon Cake
Leave to cool before slicing.




Bananas about Baking

Everyone has bananas hanging around the house. And banana bread is always a fall back option.   But sometimes it’s good to change things up a little.  These could almost pass for breakfast. Almost. There’s oats, very good for you- bananas, lots of vitamins and minerals and chia- one of my favourite additions to give an extra dose of omega-3. Give them a try- easy baking to do with your little darlings aswell.


Sure it looks like breakfast???


Using  up Bananas Tray Bake


225g butter, melted, plus extra for greasing

225g light brown sugar

150g porridge oats

150g plain flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

2 teaspoons of chia seeds

1 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

3 bananas, chopped


Preheat oven to 180°C.  Lightly grease medium sized baking dish with butter and line with greaseproof paper. (I say medium as really, the banana bake will be either flatter of higher depending on the size of the dish, and I don’t want to put anyone off baking this as they don’t have the right size).

Mix the porridge, flour, baking powder, cinnamon, and salt in a large bowl; set aside. Whisk the  brown sugar, eggs, and vanilla in another large bowl until mixture is smooth. I use my Kenwood for this. But it doesn’t need an electric mixer really, I was just being lazy!

Slowly add the butter into brown sugar mixture, whisking constantly until well blended. Add the bananas and chia seeds to the dry ingredients; toss to coat. Stir into brown sugar mixture. Spread this into the prepared dish. Bake until the cake is golden brown, 25 to 30 minutes. Transfer to a wire rack and let cool completely in dish. Cut into bitesize pieces.


Super Easy Banana Bake