It’s such a cliché, but traybakes are a necessary part of life when you have children at school, family parties, social get togethers etc etc.
Recently I had to make 3 different types for a school fair.
Two were fairly similar, one completely indulgent to my tastes.
The first, Blueberry traybake with lemon curd, combines two favourite ingredients of mine, lemon curd and blueberries. (adapted from a recipe I found in Good Food Magazine 2007). I will blog the others, raspberry and vanilla sponge, and chocolate brownie with orange cheesecake topping separately.
425g caster sugar
300g softened butter
zest of 1 (washed if not organic) lemon
6 medium sized eggs
250g self raising flour
1 jar of good quality lemon curd, or make your own
200g dessicated coconut
30cm x 20cm cake tin, greased lightly and lined with baking parchment.
Turn on your oven to fan 160oC.
Combine 250g butter, 250g sugar, eggs and flour in a free standing mixer until very well combined and lightened in colour. Carefully mix in approx half of the blueberries.
Add 3/4 of this mixture to the prepared tin, scatter the remaining blueberries over this and bake for 20 minutes until starting to firm up around the edges. Meanwhile melt the remaining butter and add the rest of the sugar and dessicated coconut to make a type of crumble topping.
Remove carefully from the oven and carefully spread the lemon curd on top. Sprinkle over the dessicated coconut mixture and return to the oven for a further 20 minutes. Leave in the tin to cool before cutting into squares.