If you’re heading off to a knitting group, why not whip up this delicious lemon and blackberry tray bake, courtesy of Great British Food magazine, for your knitty friends to enjoy?
Lemon and Blackberry Tray Bake
Makes: 24 small pieces
Prepare: 30 minutes
Cook: 35 minutes
3 medium eggs
150ml sunflower oil
175g caster sugar
Grated rind of 2 lemons
225g self-raising flour
1 tsp baking powder
175g or 2 medium cooked beetroot from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated
150g icing sugar
Juice of 1 lemon
Few lemon rind curls, optional
Preheat the oven to 180°C/350°F/Gas Mark 4. Line an 18 x 28 x 4cm loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally. Press into the tin so that the base and sides of the tin are lined.
Add the eggs, oil, sugar and lemon rind to a large mixing bowl and whisk together briefly until just mixed.
Mix the flour and baking powder together, add to the egg mixture with the beetroot and whisk together until smooth. Pour into the tin and spread into an even layer.
Arrange the blackberries over the top of the cake mixture in three rows then cook for 30-35 minutes until well risen and a skewer comes out cleanly from the centre. Leave to cool in the tin.
For more brilliant bakes, pick up a copy of Great British Food. On sale now!
Image © Seasonal Berries