Feed your appetite for cooking with Penguin’s expert authors
Mary Berry’s Lemon and Passion Fruit Traybake
Introduction from Mary Berry
Traybakes are so versatile and are perfect for sharing or wrapping as gifts. Passion fruit curd is readily available and it is wonderful to be able to buy it so easily, as we love it! This recipe also works well with lemon or orange curd instead of passion fruit.
Ingredients
Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.
Measure all the traybake ingredients into a large bowl and beat with an electric hand whisk until combined and smooth.
Spoon the cake mixture into the prepared tin and level the top. Bake in the preheated oven for about 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre. Leave to cool in the tin.
To make the passion icing, combine the cream and half the curd in a large bowl and whip until soft peaks. (Be careful not to overwhip, as the curd will make it thick.) Spread the icing over the surface of the cooled cake.
Drizzle the top of the traybake with the remaining curd (see tip) in a zig-zag pattern. Cut into 16 pieces to serve.
Mary's tips
If your curd is very thick, you could loosen it with a little water, or warm it gently, in order to drizzle it to decorate it at the end.
Can be made up to a day ahead. Freezes well un-iced.
If you overwhip the cream and it starts to curdle, save it by adding a little more liquid cream, a spoonful at a time, until it becomes smooth again.
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.