This easy Mary Berry Elderflower and Lemon Traybake is a delicious treat that’s light and refreshing. Perfect for afternoon tea, this simple recipe uses common ingredients and features a sweet lemon icing that pairs wonderfully with the floral notes of elderflower. Enjoy it warm or cold for a delightful dessert!
This Elderflower and Lemon Traybake Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed:
For the Traybake:
- Butter, for greasing
- 4 large eggs
- 225g (8oz) caster sugar
- 225g (8oz) self-raising flour
- 225g (8oz) baking spread, straight from the fridge
- 1 tsp baking powder
- Finely grated zest of 1 lemon
- 2 tbsp elderflower cordial
For the Lemon Icing:
- 200g (7oz) icing sugar
- 3–4 tbsp fresh lemon juice
- 16 borage leaves or edible flowers for decoration
How To Cook Elderflower and Lemon Traybake:
- Preheat the Oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper.
- Mix the Batter: Measure all the traybake ingredients into a large mixing bowl and whisk using an electric hand whisk until the mixture is light and fluffy.
- Bake the Cake: Spoon the batter into the prepared tin and level the surface. Bake in the preheated oven for about 30–35 minutes, or until the cake is well risen and lightly golden. Leave to cool in the tin on a wire rack, then turn out and remove the baking paper.
- Prepare the Icing: To make the icing, sift the icing sugar into a bowl, add the lemon juice, and mix until you achieve a smooth glacé icing consistency.
- Ice and Decorate: Spread the icing over the cooled cake and decorate with edible flowers before serving.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your eggs and baking spread are at room temperature before mixing. This helps the batter become light and fluffy.
- Don’t Overmix: Whisk the batter until just combined. Overmixing can make the cake dense instead of light and airy.
- Check for Doneness: Use a skewer to test the cake. Insert it in the center; if it comes out clean, the cake is ready.
- Cool Completely: Allow the cake to cool completely before icing. This prevents the icing from melting and ensures a nice finish.
- Add Extra Flavour: For an extra twist, consider adding a bit of lemon juice to the batter or some lemon zest to the icing for more intense lemon flavor.
How To Store Leftovers
- Refrigerate: Put leftover Elderflower and Lemon Traybake in an airtight container and refrigerate. It will stay good in the fridge for up to 3 days.
- Freeze: You can freeze leftover Elderflower and Lemon Traybake for up to 3 months. After freezing, thaw it in the fridge overnight before serving. This keeps the cake moist and fresh.
Nutrition Facts
Serving Size: 1 slice (approximately 100g)
- Calories: 305
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 85mg
- Potassium: 124mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 31g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Blueberry Traybake
- Mary Berry Chocolate Traybake
- Mary Berry Lemon Drizzle Traybake
- Mary Berry Chocolate Chip Traybake
- Mary Berry Lemon Lime Traybake
Mary Berry Elderflower and Lemon Traybake
Description
This easy Mary Berry Elderflower and Lemon Traybake is a delicious treat that’s light and refreshing. Perfect for afternoon tea, this simple recipe uses common ingredients and features a sweet lemon icing that pairs wonderfully with the floral notes of elderflower. Enjoy it warm or cold for a delightful dessert!
Ingredients
For the Traybake:
For the Lemon Icing:
Instructions
- Preheat the Oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper.
- Mix the Batter: Measure all the traybake ingredients into a large mixing bowl and whisk using an electric hand whisk until the mixture is light and fluffy.
- Bake the Cake: Spoon the batter into the prepared tin and level the surface. Bake in the preheated oven for about 30–35 minutes, or until the cake is well risen and lightly golden. Leave to cool in the tin on a wire rack, then turn out and remove the baking paper.
- Prepare the Icing: To make the icing, sift the icing sugar into a bowl, add the lemon juice, and mix until you achieve a smooth glacé icing consistency.
- Ice and Decorate: Spread the icing over the cooled cake and decorate with edible flowers before serving.
Notes
- Use Room Temperature Ingredients: Make sure your eggs and baking spread are at room temperature before mixing. This helps the batter become light and fluffy.
- Don’t Overmix: Whisk the batter until just combined. Overmixing can make the cake dense instead of light and airy.
- Check for Doneness: Use a skewer to test the cake. Insert it in the center; if it comes out clean, the cake is ready.
- Cool Completely: Allow the cake to cool completely before icing. This prevents the icing from melting and ensures a nice finish.
- Add Extra Flavour: For an extra twist, consider adding a bit of lemon juice to the batter or some lemon zest to the icing for more intense lemon flavor.
Mary Berry Elderflower and Lemon Traybake