This week I am going to help out at a charity event that also has a drone flying show which is the main reason I’m going. I asked the guy who is planning and running the event whether I could make something to take with me for them to sell at their cake sale. He said sure, the more the merrier. I decided to make two recipes, this recipe and Flapjacks.
Lemon Drizzle Traybake
- 225 g butter softened
- 225 g caster sugar
- 275 g self-raising flour
- 2 tsp baking powder
- 4 eggs
- 4 tbsp milk
- 2 lemons finely grated rine
- 175 g granulated sugar
- 2 lemons juiced
- Cut a rectangle of non-stick baking parchment to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches) if you don’t have a traybake tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
- Measure all the ingredients for the traybake into a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
- Bake in the middle of the pre-heated oven for about 35-40 minutes or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
- Allow the traybake to cool in the tin for a few minutes then lift the traybake out of the tin still in the lining paper. Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).
- To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it is still just warm. Cut into about squares when cold.
Both recipes I took with me to the charity event were both enjoyed.