Sweet Treats
If you can get your hands on some flour and sugar these days, why not try and create a lemon and poppy seed drizzle traybake? This adaption of a classic Mary Berry recipe is the perfect springtime treat to make with the kids. With all the ingredients going into one bowl together it will allow them to practice their baking skills without fear of it ending in disaster. It’s also ideal if you are a novice baker as long as you measure everything correctly it’s practically fool proof! You can leave the poppyseeds out if you wish, but they do add a nice difference in texture.
Ingredients
(Makes 16 squares)
For the traybake
-225g unsalted butter softened, plus extra for greasing
-225g caster sugar
-2 tbsp lemon zest (about 2 medium lemons)
-½ tsp vanilla extract
-275g self-raising flour, sieved
-¼ tsp salt
-2 tsp baking powder
-4 medium-large eggs
-60ml (4tbsp) milk
-25g poppy seeds
For the lemon drizzle icing
-100g granulated sugar
-3 tbsp lemon juice (about one lemon)
-Extra zest for decoration
Preheat the oven to 180℃/160°Fan/Gas mark 4. Grease and line a 30x23cm/12x9in baking or roasting tray with baking paper. Add all the ingredients to a large bowl and beat together on medium speed for about 2 minutes until combined into a smooth mixture. You could do this by hand it will just require a bit more elbow grease. If using a stand mixer, be sure to scrape down the sides of the bowl halfway through. Turn the mixture into your prepared tin spreading it into the corners and smoothing the top. Bake in the oven for 35-40 mins until golden brown, springy to the touch and a skewer inserted into the middle of the cake comes out clean. About five minutes before the traybake is ready, prepare the lemon drizzle by mixing together the sugar and lemon juice. Granulated sugar will make this drizzle nice and crunchy so if you have the option, use it. Take the cake out of the oven and allow it to cool slightly for five minutes in the tin. You want it still warm so the drizzle will soak in. Using a fork or skewer prick small holes evenly across the cake which will allow the juice to sink in nicely. Pour the drizzle on top, I like to do this still in the tin as it saves on the mess and top with some extra lemon zest for decoration. Leave in the tin for a further 15 minutes until the drizzle is somewhat set then gripping the baking paper lift it out and transfer to a wire rack to cool completely. Cut into even squares before serving. This cake keeps for 3-4 days in an airtight container or alternatively freezes well for up to a month.
