Raspberry & Vanilla Traybake Recipe – I recently discovered this recipe and it is so tasty. Moist and full of vanilla flavour, it is really quick and easy to bake. Perfect for parties or coffee mornings! One of the ingredients is vanilla paste, I hadn’t heard of this before, but I found it on the baking aisle in the supermarket. It is a bit pricey but you only need a small amount and I’d say its worth the investment.
Preparation: 20 minutes
Baking: 25-35 minutes
Tin required: 1 x30cmx25cm (or closest to this) deep baking tray
300g unsalted butter, softened plus a little extra for greasing
300g caster sugar
6 medium eggs, lightly beaten
300g self-raising flour
1tsp vanilla paste
200g unsalted butter, softened
450g icing sugar
Raspberries to decorate
I would recommend weighing out all your ingredients first with this recipe.
Preheat your oven to 180c/350f/gas mark 4. Grease (with butter) and line (with greaseproof paper) a 30x25cm baking tin.
Place the butter into a large mixing bowl and add the sugar. Beat together until light and fluffy. I would do this for at least 5 minutes.
Add the beaten eggs a bit at a time, if it looks like the mixture is starting to curdle (eggs separating from the butter and sugar mixture), a bit like mine has in the middle picture below, just had a spoonful of the flour that you have weighed out and it should help bind it all together. You may have to do this after each time you add egg.
Add in the remaining flour and fold in. If you have an electric mixer continue to use this as the metal attachment works well, if not you may be better off folding the remaining flour in with a metal spoon.
Stir in the vanilla paste.
Then add the raspberries. Be careful when stirring them in as you don’t want them to break up.
Transfer the mixture into the tin, and gently spread it across.
Bake for 25-35minutes or until golden and risen. Check its cooked by inserting a knife into the middle, if it comes out clean the cake is ready. Cool in the tin before transferring onto a cooling rack.
For the frosting, beat the butter and a quarter of the icing sugar in a large bowl or mixer until combined.
Add the remaining icing a small amount at a time and beat until smooth. Adding all the icing in one go could spell disaster as the icing sugar will go everywhere!
At this point the icing will look very thick so add the milk until creamy and smooth.
Carefully remove the cake tin lining from the bottom of the cake. Spread the icing over the top and sides of the cake and if you fancy it, decorate with the left over raspberries however you want. Why not the Olympic rings?
This makes a great birthday cake, for adults and for children! Delicious!