Mary Berry Lemon and Passion Fruit Traybake

This delicious Mary Berry Lemon and Passion Fruit Traybake is a quick, easy dessert bursting with fresh lemon zest and creamy passion fruit icing. Perfect for any gathering, it’s simple to whip up with common pantry ingredients and offers a refreshing twist with its soft, moist texture and vibrant passion fruit drizzle on top.

This Lemon and Passion Fruit Traybake Recipe Is From Cook and Share by Mary Berry

Ingredients Needed:

For the Traybake:

• 225g (8oz) baking spread, plus extra for greasing
• 225g (8oz) caster sugar
• 275g (10oz) self-raising flour
• 1 level tsp baking powder
• 4 large eggs
• 2 tbsp milk
• 2 tbsp passion fruit curd
• Zest of 2 lemons, finely grated

For the Passion Icing:

• 300ml (½ pint) double cream, for pouring
• 4 tbsp passion fruit curd

How To Make Lemon and Passion Fruit Traybake:

1. Preheat the oven and prepare the traybake tin: Preheat the oven to 180°C (160°C Fan/Gas 4). Grease and line a 30 x 23 cm (12 x 9 in) traybake tin with non-stick baking paper.
2. Mix the cake batter: Measure all traybake ingredients into a large mixing bowl. Using an electric hand whisk, beat everything together until smooth and fully combined.
3. Pour and bake: Spoon the batter into the prepared tin, spreading it evenly. Bake for 35 minutes or until the cake has pulled away slightly from the sides and springs back when pressed gently in the centre. Allow it to cool completely in the tin.
4. Make the passion icing: Whip the double cream to soft peaks. Gently fold in half the passion fruit curd, being careful not to overwhip, as this will thicken the cream further.
5. Ice and decorate the traybake: Spread the icing smoothly over the cooled cake. Drizzle the remaining curd over the top in a zig-zag pattern for decoration. Cut into 16 squares to serve.

Recipe Tips

• Use Room-Temperature Ingredients: Leave eggs, milk, and baking spread out to reach room temperature for smoother mixing and a better cake texture.
• Fold Passion Fruit Curd Carefully: Gently fold the curd into the whipped cream to avoid making it too thick.
• Check Cake Earlier for Doneness: Check the cake at 30 minutes by pressing the center lightly; it should spring back when ready.
• Only Ice a Cooled Cake: Wait until the cake is fully cool before adding the icing to prevent it from melting.
• Freeze Un-Iced Portions: Freeze any leftover un-iced cake portions for up to a month for a quick dessert later.

How To Store Leftovers

• Refrigerate: Place leftover Lemon and Passion Fruit Traybake in an airtight container and refrigerate. This traybake will stay fresh in the fridge for up to 3 days.
• Freeze: Wrap leftover Lemon and Passion Fruit Traybake tightly in cling film and place it in a freezer-safe container. This will keep well for up to 1 month. To serve, thaw it in the fridge overnight. No reheating needed, serve once thawed.

Nutrition Facts

Serving Size: 1 piece (from 16 servings)

• Calories: 240 kcal
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 150mg
• Potassium: 120mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Windfall Pie
• Mary Berry Coconut and Jam Cake
• Mary Berry American Chocolate Cake