Mary Berry’s lemon and passion fruit traybake
A zesty, crowd-pleasing traybake that’s ideal for sharing or gifting
SERVES
16
PEOPLE
Ingredients
225g baking spread, straight from the fridge, plus extra for greasing
225g caster sugar
275g self-raising flour
1tsp baking powder
4 eggs
2tbsp milk
2tbsp passion fruit curd
Finely grated zest of 2 lemons
For the icing:
300ml pouring double cream
4tbsp passion fruit curd
Method
Preheat the oven to 160°C fan/180°C/gas mark 4. Grease and line a 30 × 23-centimetre traybake tin with non-stick baking paper.
Measure all the traybake ingredients into a large bowl and beat with an electric hand whisk until combined and smooth.
Spoon the cake mixture into the prepared tin and level the top. Bake in the preheated oven for about 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre. Leave to cool in the tin.
To make the icing, combine the cream and half the curd in a large bowl and whip until soft peaks. (Be careful not to overwhip, as the curd will make it thick.) Spread the icing over the surface of the cooled cake.
Drizzle the top of the traybake with the remaining curd (see tip) in a zig-zag pattern. Cut into 16 pieces to serve.
Tips: If your curd is very thick, you could loosen it with a little water, or warm it gently, in order to drizzle it to decorate it at the end. Can be made up to a day ahead. Freezes well un-iced. If you overwhip the cream and it starts to curdle, save it by adding a little more liquid cream, a spoonful at a time, until it becomes smooth again.
