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Lemon And blackberry Traybake... - Claire Justine
Lemon And blackberry Traybake. Dotted with fresh blackberries, this light sponge tray bake is much lower in saturated fat than traditional cakes as it is made with sunflower oil rather than butter, with a surprise of grated beetroot for added moistness. Cuts into 24 small piece Preparation time: 30 minutes Cooking time: 30-35 minutes Ingredients: For the cake: 3 medium eggs 150ml (1/4 pint) sunflower oil 175g (6oz) caster sugar Grated rind of 2 lemons 225g (8oz) self-raising flour 1 tsp baking powder 175g (6oz) or 2 medium cooked beetroot from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated 150g (5oz) blackberries To decorate: 150g (5oz) icing sugar Juice of 1 lemon Few lemon rind curls, optional Method: Preheat the oven to 180oC (350oF) Gas Mark 4. Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally. Press into the tin so that the base and sides of the tin are lined. Add the eggs, oil, sugar and lemon rind to a large mixing bowl and whisk together briefly until …