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Mother’s Day Store-Cupboard Traybake

March 22, 2020

Happy Mother’s Day!

COVID-19 has shocked many of us. It’s affected the Photography and Food & Hospitality industries detrimentally and not only that, it’s affecting our daily lives. People are panicking, buying more food than they need and not supporting those who need it. Because of this, I’ve not been able to share with you my Rhubarb and Custard Tart for Mother’s Day, because, for most people, the ingredients will be a little difficult to come across at the moment.

Instead, I thought the situation called for a recipe that was flexible, delicious, and obviously, looks incredible! Based on the classic ratio method of baking, meaning this cake is super simple!

Start by weighing three eggs in their shells and make a note of the weight. Measure out the same amount of butter, sugar and self-raising flour. This is called the 1:1:1:1 method and is commonly used for making Victoria Sponge Cakes. I weighed my eggs and they came to 200g, so my butter, sugar and self-raising flour also all weighed 200g individually.

Alternatively, if you don’t have eggs you can use oil. In this case you would need 200ml of oil. This would then make the cake suitable for the Vegan Mammas out there! If you don’t have self-raising flour, you can use the same amount of plain flour with the addition of 2 teaspoons of baking powder per 150g. So for 200g of flour you would need approximately 2.5tsp of baking powder.

Now all the technical cake-making information is out of the way, we can talk about the most important part, the topping! I’ve gone for three classics; lemon drizzle, jammy coconut and Tottenham (icing and sprinkles for anyone who didn’t go to school in the UK).

Now for the recipe. I’ve used my weight ratios above but ensure you weigh your eggs and amend the other three ingredients to suit.

INGREDIENTS

3 (about 200g) Eggs
200g Butter, room temp
200g Sugar
200g Self-Raising Flour
A Splash Milk

METHOD

  1. Preheat oven to 180 degrees C/Gas Mark 4 and line a 25x18cm tin with baking parchment.
  2. Place the butter and sugar in a mixing bowl and mix with an electric mixer until light and creamy in colour.
  3. Add one egg at a time, mixing to incorporate in between additions. The mix will become even creamier.
  4. Fold in the flour. At this point the mix may be slightly thick, if so, add a splash of milk.
  5. Tip the mix into the lined tin and place in the oven for 30 minutes. A skewer pocked in the middle should come out clean, if not leave for a little longer.
  6. Remove from the oven and allow to cool on a cooling rack.

TOPPINGS

Each of these are really easy to make with items in your store cupboard. You can mix it up too!

Lemon Drizzle – Mix the juice of two lemons with another 200g of sugar and spread over the top of the cake whilst warm.

Jammy Coconut – Allow the cake to cool slightly and flip over so the bottom is exposed. Remove any parchment paper. In a pan, gently heat 4tbsp jam until runny. Spread over the base of the cake, whilst warm. Allow to cool and sprinkle with desiccated coconut.

Tottenham Cake – Allow the cake to cool completely. Mix together 150g icing sugar with 4tbsp of warm water until you get a thick but slightly runny icing. Spread over the cake and top with 100s and 1000s.

Got Nutella? Add a bit of milk and icing sugar and you have an easy chocolate frosting. I’m not going to give you amounts because, if I’m honest, I’d just throw it all together until it looks right.

Another idea would be to add a shot of coffee into your icing mix for a simple coffee cake. The list is endless.

Take a look into your cupboard and see what you have – and if you need any help, pop me a DM!

Love,

Nat x

P.S. Don’t forget to share you photos using #TPTRecipes over on Instagram or Contact Me if you have any questions!

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