Enjoying Life's Little Pleasures

The Ariel House Blog

Ariel House; Tray Bake

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Tray Bake

We love a tray bake here in Ariel House. It is a lovely way of serving seasonal fruit and is always easy to slice up and serve to a crowd. We tend to use the same cake mixture and then change the flavours by adding fruit, chocolate, nuts and sometimes even dollops of cheesecake mixture. It is a rare afternoon when we haven’t got a traybake to share with our guests in the drawing room. A cup of tea and a square goes a long way to restore our visitor’s energy levels after a stroll around our wonderful city. A tray bake is a great recipe to have in your repertoire. They are simple to prepare and bake, are fantastic for feeding a crowd and always go down well at school bake sales. These are our two favourite recipes, hope you enjoy! 

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Berry Tray Bake

Ingredients

225g self raising flour

175g softened butter

175g light brown sugar

1 tsp of baking powder

3 large eggs

2 tbsp of water

100g of summer berries

Method

Pre-heat the oven to 180°C/350°F/Gas 4.

Grease a baking or a roasting tin then line the base with baking parchment.

Measure all the cake ingredients (except for the berries) into a large bowl and beat until well blended.

Turn the mixture into the prepared tin and level the top. Press the berries into the top of the mixture and press down lightly.

Bake in the pre-heated oven for about 35 – 40 minutes or until a skewer comes out clean.

Leave to cool in the tin before slicing into squares.

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Coffee & Walnut Tray Bake

Ingredients

225g Irish creamery butter

225g soft brown sugar

285g self-raising flour

2 tsp baking powder

4 eggs

2 tbsp milk

For the icing

85g Irish creamery butter

225g icing sugar, sifted

1 tsp milk

2 tsp coffee essence (or strong instant coffee)

Walnut halves to decorate

Method

Preheat the oven to 180C/350F/Gas 4.

Grease a baking or a roasting tin then line the base with baking parchment.

Place all the sponge ingredients into a large mixing bowl and beat well for about 2 minutes until well mixed.

Turn the mixture into the prepared tin and level the top.

Bake for about 35-40 minutes or until the cake is firm to touch but springs back when pressed in the centre with your fingertips.

Leave to cool in the tin.

To make the coffee icing; cream together the margarine with the icing sugar, milk, coffee essence until nice and smooth. Spread evenly over the cake using a palette knife, then decorate with the walnut halves and dust with a little icing sugar.

The cake can be cut into small squares of equal size, with one walnut half decorating each square.

 

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Annual Hotel and Catering