Lemon and passion fruit traybake
Traybakes are so versatile and are perfect for sharing or wrapping as gifts. Passion fruit curd is readily available and it is wonderful to be able to buy it so easily, as we love it! This recipe also works well with lemon or orange curd instead of passion fruit.
Want more lemon recipes? Try Alison Roman's salty lemon shortbread recipe. Or, why not try more Mary Berry recipes from the House & Garden archive?
Mary's tips:
- If your curd is very thick, you could loosen it with a little water, or warm it gently, in order to drizzle it to decorate it at the end.
- Can be made up to a day ahead. Freezes well un-iced.
- If you overwhip the cream and it starts to curdle, save it by adding a little more liquid cream, a spoonful at a time, until it becomes smooth again.
Lemon and passion fruit traybake
Recipe information
Yield
16 pieces
Ingredients
Preparation
Step 1
Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.
Step 2
Measure all the traybake ingredients into a large bowl and beat with an electric hand whisk until combined and smooth.
Step 3
Spoon the cake mixture into the prepared tin and level the top. Bake in the preheated oven for about 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre. Leave to cool in the tin.
Step 4
To make the passion icing, combine the cream and half the curd in a large bowl and whip until soft peaks. (Be careful not to overwhip, as the curd will make it thick.) Spread the icing over the surface of the cooled cake.
Step 5
Drizzle the top of the traybake with the remaining curd (see tip) in a zig-zag pattern. Cut into 16 pieces to serve.
