Fruity Bakes

Our first in person event of 2023 had a fruit theme, challenging bakers to include fruit in their bakes. There were lots of yummy bakes, and Star Baker was Peggy with her Mango Sponge Cake! Unfortunately we don't have the recipe or a picture to include, but here are some of the other bakes.

Maebh’s Baked Blueberry Cheesecake

Ingredients:

75g butter, melted

175g digestive biscuits

175g blueberries

450g cream cheese

150g caster sugar

1 tsp vanilla extract

4 eggs, lightly beaten

Icing sugar, to dust

Method:

Preheat the oven to 180C/fan 160C/350F/gas 4. Grease the sides and base of a 23cm/9in cake tin.

Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and chill in the fridge until needed.

Beat the cream cheese, sugar, vanilla extract, and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 mins, or until it is a pale golden brown and only wobbles slightly when you gently shake the tin.

Remove from the oven and allow to cool in the tin for about 10-15 mins, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few more blueberries, then dust with icing sugar.

Jodie’s Lemon Drizzle Traybake

Ingredients:

225g softened butter

225g caster sugar

275g self raising flour

2 tsp baking powder

4 large eggs

4 tbsp milk

Finely grated rind of 2 lemons

For the crunchy topping:

Juice of 1 ¾ lemons

130g caster sugar

For the icing drizzle:

Juice of ¼ lemon

Icing sugar

Method:

Preheat the oven to 160C/fan 140C/gas 3. Grease and line a 30 x 23 cm (12 x 9 in) tin.

Measure all the ingredients for the traybake into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top gently with the back of a spatula.

Bake in the pre-heated oven for 35-40 mins or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.

To make the crunchy topping, mix the sugar and lemon juice in a bowl to give a runny consistency. Spoon this mixture evenly over the traybake while it is still warm.

Once cool, make the icing drizzle by mixing the lemon juice with enough icing sugar to make a pourable consistency and drizzle that over the cake.

Once set, cut into 30 squares and enjoy.

Katie’s White Chocolate and Strawberry Traybake

Ingredients:

225g baking spread

225g caster sugar

275g self-raising flour

1 level tsp baking powder

4 large eggs

4 tbsp milk

1 tsp vanilla extract

7g freeze dried strawberries

100g white chocolate melted

For the Topping:

100g butter, softened

175g icing sugar, sifted

2 tbsp milk

½ tsp vanilla extract

freeze dried strawberries

Method:

Preheat the oven to 180C/Fan 160C. Grease a 30cm x 23cm traybake tin and line with non-stick baking paper.

Measure all the traybake ingredients, except the strawberries and white chocolate, into a large bowl and beat with an electric mixer until light and fluffy. Stir in the strawberries and melted chocolate.

Turn the mixture into the tin and level the top. Bake in the preheated oven for 30-35 minutes, or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.

To make the icing, measure the butter, icing sugar, milk and vanilla into a bowl. Whisk until pale and creamy. Spread over the traybake and sprinkle with strawberries.

Other Bakes