Friday, 29 March 2013
Orange and Sultana Traybake
This was the result of a baking urge that simply could not be suppressed.
Turning to faithful Mary Berry on the bottom shelf of my bookcase, this was the only thing I fancied that we had the ingredients for.
A good thing too! It turned out to be delicious.
AND these would make a delicious Easter treat due to their traditional orange flavouring, rather like a hot cross bun in a cake, don't you think?
225g softened butter
225g caster sugar
275g self-raising flour
2 level teaspoons baking powder
4 large eggs
2 tablespoons of milk
grated rind of 2 oranges
demerara sugar, to sprinkle
225g icing sugar
freshly squeezed orange juice
Preheat the oven to 180 degrees Celcius (fan 160). Grease a 30x23cm traybake tin then line the base with baking parchment.
Measure all the cake ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.
Bake in the preheated oven for 25 minutes then sprinkle the top with demerara sugar and return to the oven for a further 10-15 minutes or until the cake has shrunk from the edges of the tin.
Leave to cool in the tin, then cut into slices. Make up the icing, and drizzle generously over the top.
Decorate as you choose, I used Lakeland orange and citrus sprinkles.