This simple fruity “cake club” recipe was well received, and it is very flavour-filled when fresh. When a little older it loses its charm a little so eat it up! I think it comes recommended by our expert tasters, although you’d be advised to reduce the amount of orange zest as I found it left a tang for quite a while afterwards!
Ingredients:
- 6oz (150g) margarine
- 6oz (150g) caster sugar
- 7.5oz (200g) self-raising flour
- 3 eggs
- 4oz (100g) sultanas
- 2oz (50g) raisins
- 2oz (50g) dried apricot, finely diced
- grated rind of 2 oranges (try 1 big, or 1 1/2 small?)
- Demerara sugar
method:
- Preheat oven to 180 degrees celsius, grease a 9×9 inch (23x23cm) traybake tin and line with greaseproof paper
- add all ingredients except the sugar to a large bowl and mix well
- pur into the tin, and bake for 15-20 minutes
- sprinkle the sugar over the top and return to the heat for 15-20 minutes or until cooked
notes:
I didn’t put the sugar in early enough and it didn’t melt into the mixture but sat on top. This was OK but I think a crispy sugary layer would’ve been better! I adapted the recipe from a 12x9in recipe, hence the odd amounts. the apricot was my own addition as I rather like the subtle flavour it gives the cake when you get a piece. I found the sultanas sunk a bit – to fix this, you can try sprinkling half of them on top instead of mixing them in.
Who made it: Dan.
Recipe: Mary Berry’s Ultimate Cake Book, page 79.
[...] “cake club” recipe, this vegan cake was a lot more challenging than the sultana and orange traybake. My intention was to make a chocolate traybake, but it came out just a little too crumbly and, [...]
Pingback by Vegan Chocolate Traybake with chocolate topping « Gastronomically Terrific — January 14, 2012 @ 11:11 pm