Best 2 Mary Berry Confetti Tray Bake Recipes
Indulge in a delightful explosion of flavors and colors with Mary Berry's Confetti Tray Bake, a vibrant and versatile treat perfect for any occasion. This irresistible tray bake features a moist and fluffy sponge cake base generously topped with a medley of colorful sprinkles, chopped nuts, glace cherries, and tangy lemon zest. Each bite offers a harmonious blend of sweetness, crunch, and a refreshing citrusy zing.
Accompanying the Confetti Tray Bake are two additional tempting recipes that cater to various dietary preferences. For those seeking a gluten-free option, the Gluten-Free Lemon Drizzle Tray Bake provides a delightful alternative with its zesty lemon drizzle and a moist, crumbly texture. If a vegan treat is desired, the Vegan Lemon Tray Bake offers a delectable and guilt-free indulgence with its rich lemon flavor and moist texture.
These delightful tray bakes are not only visually stunning but also incredibly easy to prepare, making them perfect for busy home bakers. With step-by-step instructions and a list of readily available ingredients, you can effortlessly create these treats in the comfort of your own kitchen. Whether you're hosting a party, craving a sweet treat, or simply looking to brighten your day, Mary Berry's Confetti Tray Bake and its accompanying recipes are sure to satisfy your sweet cravings and bring a smile to your face.
GINGER AND TREACLE SPICED TRAYBAKE
Make this ginger cake traybake in advance and you can freeze it before adding the icing - in fact freezing improves the taste.
Provided by Mary Berry
Categories Cakes and baking
Yield Makes 15-20 slices
Number Of Ingredients 13
Steps:
- Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin.
- Preheat the oven to 160C/325F/Gas 3.
- Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.)
- Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula.
- Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely.
- To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate.
- Allow the icing to set before slicing the traybake to serve.
LEMON DRIZZLE TRAYBAKE CAKE
Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street. Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake tin. Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt.
Provided by Mary Berry
Categories Cakes and baking
Yield Makes 16 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
- Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
- Bake for 35-40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
- Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
- Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
- Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
Nutrition Facts : Calories 290kcal, Carbohydrate 38.5g, Fat 13.5g, Fiber 0.7g, Protein 4g, SaturatedFat 8g, Sugar 25g
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and avoid any mishaps.
- Use Room Temperature Ingredients: Bring your butter, eggs, and milk to room temperature before you start baking. This will help them incorporate more easily into the batter and result in a smoother, more even bake.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake in a Preheated Oven: Always preheat your oven before you start baking. This will help ensure that your cake bakes evenly.
- Don't Open the Oven Door During Baking: Opening the oven door during baking can cause the cake to fall. Resist the temptation to peek!
- Let the Cake Cool Completely Before Frosting: Allow the cake to cool completely before you frost it. This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
Mary Berry's Confetti Tray Bake is a delicious and festive treat that is perfect for any occasion. With its vibrant colors and sweet, buttery flavor, this cake is sure to be a hit with everyone who tries it. Whether you're a beginner baker or a seasoned pro, this recipe is easy to follow and sure to produce a delicious and beautiful cake. So next time you're looking for a special dessert to make, give Mary Berry's Confetti Tray Bake a try!
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