Lemon & blackberry traybake

Name: Lemon & blackberry traybake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 9
Ingredients: 60 ml olive oil, plus extra for greasing; 150 ml pot soured cream; 200 g caster sugar; 3 British Blacktail Medium Free Range Eggs; 200 g plain flour; 1 tsp baking powder; ¼ tsp fine sea salt; 2 unwaxed lemons, zest

This simple mix-by-hand cake is dotted with luscious blackberries, then brushed with a light, lemony icing.

4.5 out of 5 stars(6) Rate this recipe

Serves9
CourseDessert
Prepare25 mins
Cook35 mins
Total time1 hr
Pluscooling

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60ml olive oil, plus extra for greasing
150ml pot soured cream
200g caster sugar
3 British Blacktail Medium Free Range Eggs
200g plain flour
1 tsp baking powder
¼ tsp fine sea salt
2 unwaxed lemons, zest

Blackberries

150g pack blackberries
1 tbsp caster sugar
1 tbsp cornflour
½ unwaxed lemon, juice

Icing

1½ unwaxed lemons, juice (about 40ml)
50g icing sugar, sifted

Preheat the oven to 190ºC, gas mark 5. Grease and line a 20cm square baking tin with baking parchment. Put the soured cream and sugar in a bowl and use a balloon whisk to combine; whisk in the eggs 1 at a time. Add the oil and the rest of the cake ingredients; mix into a smooth batter. Transfer to the lined tin.
In the same bowl, use a large spoon to mix the blackberries with the sugar, cornflour and lemon juice so the berries get coated all over and purple liquid starts to seep out. Dot the berries over the cake (leaving the excess liquid behind) so they are evenly distributed; push into the batter a little. Bake for 20 minutes. Rotate the tin and bake for another 10-15 minutes. Meanwhile, for the icing, in a small bowl mix the lemon juice and icing sugar with a balloon whisk until it dissolves.
Remove the cake from the oven; it should feel bouncy to the touch. Brush all over with the icing. Cool in the tin for at least 30 minutes before slicing and serving warm or at room temperature

Typical values per serving when made using specific products in recipe