With Halloween fast approaching, it is always fun to bake some fun cakes and add some orange frosting and some spooky inspired decorations. Cupcakes are so easy to make and fast to bake, and all you need is to add some orange buttercream and some sweets and you have some easy halloween cakes! Spook-tacular!
So tonight saw the final of the Great British Bake Off – did your choice of Baker win? Mine did, as Nancy has been my favourite from the start so I feel very happy right now for her. Sadly, with the ending of the GBBO on the TV means the end of the Great Bloggers Bake Off for another year – what will I do with myself now?
Traybakes are such an easy cake to make, and so versatile I have made a few on my blog previously (feel free to search for them while you are here!!)
Last week I had a punnet of blueberries that were starting to go a little squashed and a lemon in my fruit bowl looking a little lonely, and I thought I would make another lemon and blueberry drizzle cake but unlike the one I made before, I would make a traybake version instead.
- 125g self raising flour (I used Allinsons for this as I was sent some)
- 150g unsalted butter
- 150g golden caster sugar
- 2 eggs
- 100g blueberries
- zest of 1 lemon
- *For the drizzle*
- juice of 1 lemon
- 75g golden caster sugar
- pre heat the oven to 180o C / 160oC (fan)
- grease and line a rectuangular baking tray
- cream the butter and sugar together until pale and soft (about 5 minutes)
- Add the eggs and the lemon zest and 1 tbsp of the flour and beat well until light and airy
- The fold in all but 1 tbsp of the remaining flour
- Place all but 12 of the blueberries in a bowl and coat with the flour (to stop them from sinking)
- Then carefully fold in the blueberries
- Pour into the baking tin
- Smooth over and then top with the 12 (1 per serving) blueberries
- Cook in the oven for approx 25 minutes until cooked all the way through
- Just before you remove your cake form the oven - so about 20 minutes into its baking time, make your lemon syrup by placing the sugar and lemon juice in a pan and place on a moderate heat and heat to melt the sugar, stirring often until you have a syrup - DO NOT let this mixture boil
- Remove your cake from the oven once it is cooked, and then using a knife make holes all over the top of it
- Pour the lemon syrup over the cake
- Leave the cake in the tin to cool and the syrup to soaked into the sponge
- Then when cooled completely, cut into 12 squares
I don’t think I need to explain how good this was to eat! It went down very well with the ladies at my playgroup and only 1 slice was left, which I sampled with a lovely cup of tea. Of course this would work very well with raspberries instead of blueberries too.
I was sent some lovely baking goodies from Baking Mad some of which I used in this recipe (the flour and the sugar). For some cake making inspiration this summer, why not check out Baking Mad’s summer baking recipes , as there are some wonderful bakes to make. My recipe was adapted from one featured on their site which you can see here
linking up to Supergolden Bakes