Jubilee Traybake with Summer Fruits & White Chocolate
Make this using whatever summer berries come to hand.This can be made ahead and frozen without the berries on top until needed. Recipe by Naomi Hansell.
This recipes makes 12 squares - or more depending on how they are cut. Easily made in larger quantities, use the large AGA roasting tray with 2.5 times the quantity of ingredients. Bake for a little longer until fully cooked in the centre.
Ingredients
200g white chocolate, melted(see tip)
1 orange
400g soft butter - use 250g for the cake and 150g for the buttercream icing.
300g icing sugar, sifted
150g caster sugar
4 eggs
1/2 tsp vanilla essence
250g plain flour
1 tsp baking powder
A pinch of salt
150g fresh or frozen berries for the traybake plus 400 - 500g for decorating
What you will need...
You will need a traybake tin, approx 30cm x 20 cm, the AGA half sized trays are ideal, either shallow baking tray or medium depth tray from the trio set from AGA Cookshop.
Method
Firstly prepare the tin by lining with bake o glide or greaseproof paper. Zest the orange by finely grating the peel and set aside. Squeeze the orange juice. Next make the buttercream by beating 150g soft butter and 300g sifted icing sugar together with half the orange zest and the orange juice. Set aside. This can be made in advance and chilled in the fridge or frozen. Defrost/allow to come to room temperature and beat again until smooth before using.
To make the cake, cream together 250g soft butter and 150g caster sugar until pale and fluffy then add the eggs, vanilla, orange zest, flour, baking powder and salt. Mix well then stir in the melted white chocolate and turn into the prepared tin. Put the berries evenly on top of the mixture and bake in the AGA baking oven for 20 mins or until just cooked, firm but bouncy in the centre. Allow an additional 5 mins if using frozen berries directly from the freezer.
Cool in the tin for a few minutes then turn out to cool completely.
For a celebratory ‘jubilee’ finish, top with an even layer of the buttercream icing then decorate with the berries. Use 150g - 200g blueberries and 300g raspberries for a ‘union jack flag’ decoration.
AGA Tip - Melting Chocolate in the AGA
Melt the chocolate in a heatproof bowl on the back of the AGA or in the warming oven for 10 - 20 mins. Stir well to help the remaining pieces to melt completely. eR3 owners can use the storage cupboard which will be slightly warm when any other part of the AGA is on.
This recipe was part of our online AGA cooking demonstration produced and presented by AGA specialist, Naomi Hansell. To find out more about when our next demonstration is and how to book your place for free, please click here.
