While I like to push the boat at with deserts for certain occasions, there’s a lot to be said for a simple traybake. This Lemon & Blueberry traybake is light and zingy and the creamy mascarpone frosting, literally is the icing on the cake! Super easy to make and there is never a crumb left which is always a good sign!
Makes 30 slices.
For the cake:
225g caster sugar
250g self-raising flour
1 teaspoon baking powder
4 large free-range eggs
225g butter, at room temperature
3 tablespoons of milk
Zest of 1-2 lemons, depending on size
250g blueberries (150g for batter + 100g for sprinkling on top)
For the mascarpone icing:
250 ml double cream
225g mascarpone cheese
100g icing sugar
zest of 1 lemon
Pre-heat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter, milk and zest and beat with a hand mixer until well combined for about two minutes. Gently fold in 150g of the blueberries and lemon zest. Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.
Whisk the double cream until stiff peaks. In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Spread onto cooled cake. Sprinkle remaining blueberries and lemon zest on top and slice into individual squares.Continue reading >>