Fruity flag traybake
Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at master-recipes.com.
Cooking tools:
- Hand mixer
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Measuring cup
- Spatula
- Cooling rack
- Offset spatula
- Chef's knife
- Grater
- Spoon
Ingredients
- 100g butter or baking spread, softened, plus extra for the tin -
- 175g self-raising flour -
- 50g ground almond -
- 2 tsp baking powder -
- 4 large eggs -
- 225g caster sugar -
- 125ml full-fat Greek yogurt -
- zest 2 lemons -
- 175g butter , softened -
- 350g icing sugar , sieved -
- 300g raspberry -
- 175g blueberry -
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