Hello everybody!
This week's blog is a baking blog, yay! I'm so glad to be baking again. As you can see from the title, this month's bake is a sultana and orange traybake. It tasted absolutely delicious! If you'd like to find out how to make this super simple scrumptious traybake, carry on reading...
Makes: 15 big pieces
Prep time: 10 mins
Cook time: 40 minutes in total
Ingredients:
Cake tin needed: a 30 x 23cm (12 x 9in) traybake or roasting tin
225g (8oz) butter, softened
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 level tsp baking powder
4 large eggs
2 tbsp milk
275g (10oz) sultanas
Zest of 2 oranges
Demerara sugar, for sprinkling
Method:
1. Preheat the oven to 180C/Fan 160C/gas 4. Grease the tin then line the base with non-stick baking parchment.
2. Measure all the cake ingredients except the demerara sugar into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the surface.
3. Bake for about 25 minutes then sprinkle the top with demerara sugar and return to the oven for a further 10-15 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin, then cut into pieces.
You can omit the demerara sugar topping and instead ice the cooked and cooled cake with orange glacé icing made with 225g (8oz) sifted icing sugar and about 3 tbsp of freshly squeezed orange juice (as shown in photos).
That's all for this weeks blog post! I hope you enjoyed! This bake was from a Mary Berry baking book I was kindly given recently, so expect a lot of new and delicious recipes coming up! This traybake tasted absolutely delicious and I personally recommend it with the orange glacé icing instead of the demerara sugar topping. I will see you next week for another blog post! Love you all!
Byyeee!!!!!
