As in lots of workplaces, Sion's colleagues bring in cakes to mark their birthdays. Unsure as to how successful Sion's baking would be I offered to make up something for him to take in. His request was a raspberry traybake...squares of soft goodness, with a little mouthful of sharpness every so often. I think the fact that people were still coming to find him on Wednesday to see if there were any cakes left, meant these were a winner.
Ingredients - to make approximately 24 squares
275g unsalted butter, softened
275g golden caster sugar
400g self raising flour
1.5tsp baking powder
5 medium eggs, beaten
zest of 1 large orange
1 tbsp vanilla extract
4-5 tbsp milk
100g roughly chopped chocolate - I used white, but dark will work well too.
40g flaked almonds
For the icing
150g icing sugar
2 tbsp orange juice
Preheat the oven to 190C, gas mark 5.
Grease and line a 30cm x 20cm baking tin.
Put the butter and sugar into a large mixing bowl. Sift in the flour and baking powder, then add the remaining wet ingredients and beat together until light & fluffy. (Note - I started mixing everything by hand, but quickly turned to my mixer to finish the job! If you are mixing by hand , I would cream the butter and sugar together first before adding the other ingredients.)
Using a metal spoon fold in the raspberries and chocolate. Spoon into the prepared tin, level out and sprinkle over the flaked almonds.
Bake for 40-45 minutes or until springy to the touch. Cool in the tin for 5 minutes and then lift out to continue cooling on a wire rack.
When the cake is cool mix up the icing until smooth and runny and drizzle over the cake. Leave to set for 30 minutes and then cut the cake into squares to serve.
Recipe from Good Housekeeping Cookery Book
This weekend, baking will take a back seat - I'm off to London for a cookery class and a posh afternoon tea (the diet is on hold!)