Today’s Monday Recipe is a little different. The Jubilee weekend is coming up and picnics and BBQ’s are taking over for this week’s lunches and suppers. So we thought we would bring you this recipe that is easy to make but will be quite the show stopper at an Jubilee Celebrations. It’s super easy and cuts into 15 squares, just remember to buy the juiciest fruit you can find. Happy Jubilee!
100g butter or baking spread, softened, plus extra for the tin
175g self-raising flour
50g ground almond
2 tsp baking powder
4 large eggs
225g caster sugar
125ml full-fat Greek yogurt
zest 2 lemons
For the butter icing
175g butter , softened
350g icing sugar , sieved
Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.