Make a tray bake - recipes

Published May 28, 2016

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Angela Day

 

MOCHA TRAY BAKE

Makes 20-30 squares

180g butter, slightly softened

200ml castor sugar

200ml light brown sugar

4 eggs

50ml coffee granules

50ml boiling water

750ml flour

10ml baking powder

5ml bicarbonate of soda

25ml cocoa powder

300ml buttermilk

ICING

25ml coffee granules

15ml boiling water

125g butter

500ml sifted icing sugar

milk to mix

Preheat the oven to 170degC. Cream the butter and sugars until light and fluffy.

Add the eggs one at a time, beating well after each addition. Combine the coffee and hot water and cool. Sift the flour, baking powder, bicarbonate of soda and cocoa powder.

Add cooled coffee mixture to the butter mixture and mix to combine.

Add the sifted dry ingredients alternately with the buttermilk and mix well.

Spoon the mixture into a 22cm x 32cm pan that has been lined with non-stick baking paper.

Bake for 30-40 minutes or until a skewer inserted into the cake comes out clean.

Cool in the pan, then lift out using the paper. Ice and cut into squares.

ICING: Dissolve the coffee in the water and cool. Beat the butter and icing sugar until well blended. Add the coffee to form a spreadable icing, using a little milk if necessary.

 

BERRY CRUMBLE TRAY BAKE

Makes 20-30 squares

250g frozen raspberries or mixed berries

50ml water

125ml castor sugar

30ml cornflour mixed with a little water

CAKE

500ml flour

5ml baking powder

75g ground almonds

375ml castor sugar

120g butter, melted

3 eggs

60ml plain yoghurt

CRUMBLE

160ml flour

50ml oats

60ml castor sugar

60g butter

60ml chopped pecan nuts

Combine the rasp-berries, water and castor sugar in a pot and bring to the boil.

Add the cornflour mixture and boil for a minute. Remove from the heat and cool completely.

CAKE: Preheat the oven to 180degC.

Sift the flour and baking powder together. Add the almonds and set aside. Mix the castor sugar, butter, eggs and yoghurt until well blended. Stir in the dry ingredients and mix to combine, taking care not to over-mix. Spoon the mixture into a 22cm x 32cm pan lined with non-stick baking paper and well greased. Spread over the cold raspberry filling and sprinkle the crumble on top. Bake for 30-40 minutes until the cake is set and the crumble is golden.

CRUMBLE: Put the flour, oats and sugar into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in nuts.

 

LEMON BLUEBERRY TRAY BAKE

Makes 20-30 squares

185g butter

375ml castor sugar

5 eggs

250ml sour cream

15ml lemon rind

30ml lemon juice

5ml vanilla essence

750ml flour

20ml baking powder

2ml salt

375ml blueberries, plus extra for decoration

CREAM CHEESE ICING

125g butter

250g cream cheese

10-15ml lemon juice

10ml lemon rind

500ml icing sugar

Preheat oven to 180degC. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the sour cream, lemon rind, lemon juice and vanilla.

Sift the flour, baking powder and salt and add to the creamed mixture. Mix until well combined, and then carefully fold in the blueberries. Tip: Toss the blueberries in a bit of flour before adding them to the mixture to prevent them from sinking to the bottom of the batter. Spoon the mixture into a greased and lined 22cm x 32cm tin and bake for 40-50 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and cool completely. Spread with icing and scatter with extra blueberries.

ICING: Cream the butter and cream cheese. Add the lemon juice, rind and icing sugar and beat to make a thick, fluffy icing.

 

GINGERBREAD TRAY BAKE

Makes 20-30 squares

220g butter, softened

180ml sugar

2 eggs

250ml golden syrup

50ml molasses

900ml cake flour

7ml bicarbonate of soda

7ml ground cinnamon

15ml ground ginger

a pinch of ground cloves

a pinch of salt

375ml hot water

45ml chopped preserved ginger, plus extra for decorating

GLACÉ ICING

500ml icing sugar

15ml preserved ginger syrup

15ml lemon juice

cold water

Preheat oven to 160degC. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in the syrup and molasses. Sift flour, bicarbonate of soda, spices and salt, then add to creamed mixture with the hot water. Beat until the mixture is smooth and quite runny. Add the preserved ginger. Pour into a greased and lined 30cm square or 23cm x 32cm tin and bake for 40-60 minutes until a skewer inserted into the cake comes out clean. Cool in the pan, then remove and ice with glacé icing. Decorate with preserved ginger pieces. Cut into squares.

ICING: Sift icing sugar. Add the syrup and lemon juice and enough cold water to make a thick spreadable icing.

 

ANGELA DAY

The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.

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