Blackberry Ripple Traybake
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A home-cookable vanilla traybake with blackberry ripple through the sponge and a thin soft icing on top. This is a practical low saturated fat version inspired by a cake eaten at Waterstones in York prior to a visit to the lake district. Serves: 12 Estimated portion size: 90g This version uses oil and yoghurt rather than butter or a rich frosting, so it has much less saturated fat than a typical butter-based traybake. Nutrition figures are estimates only and should not be treated as lab-accurate.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 240 kcal
- Protein
- 4.3 g
- Carbohydrate
- 37.5 g
- of which sugars
- 22.5 g
- Fat
- 7.1 g
- of which saturates
- 1.1 g
- Fibre
- 1.5 g
- Salt
- 0.24 g
Ingredients
- 250 g self-raising flour
- 200 g caster sugar
- 3 medium eggs
- 120 g low-fat plain yoghurt
- 80 ml rapeseed oil
- 2 tsp vanilla extract
- 120 ml semi-skimmed milk
- 200 g blackberries, fresh or frozen
- 25 g caster sugar, for the blackberry ripple
- 1 tsp lemon juice
- 120 g icing sugar
- 1 to 2 tbsp water or milk, to loosen the icing
- 30 g blackberries, to finish
Method
1. Heat the oven to 180C fan and line a rectangular baking tin about 20 x 30 cm with baking paper.
2. Put the blackberries, 25 g caster sugar and lemon juice into a small pan and cook gently for 4 to 5 minutes until the berries break down and become syrupy.
3. Push the blackberry mixture through a sieve if you want a smoother ripple, then leave it to cool until just warm.
4. Whisk the eggs and 200 g caster sugar together until pale and slightly thickened.
5. Whisk in the yoghurt, rapeseed oil, vanilla extract and milk.
6. Fold in the self-raising flour gently until you have a smooth batter.
7. Spoon two thirds of the batter into the tin and drizzle half of the blackberry mixture over it.
8. Add the remaining batter, then spoon the rest of the blackberry mixture on top and swirl it through with a skewer or knife.
9. Bake for 28 to 35 minutes, or until the cake is springy and a skewer comes out clean.
10. Cool the cake completely in the tin.
11. Mix the icing sugar with a little water or milk until you have a thin soft icing, then spread it over the cooled cake.
12. Top with the blackberries and leave the icing to set before cutting into slices.