Let’s head back to school days with this classic traybake using our organic lemon extract and cornflowers. Fuss free and very easy to eat!
200g of butter or dairy free butter softened, plus extra for greasing
200g of coconut sugar/light brown sugar
4 large eggs
200g of self-raising flour
50ml of almond/dairy milk
1 tsp of organic lemon extract
200g of icing sugar
A small handful of coloured sprinkles
A small sprinkling of cornflowers
1. Heat the oven to 180C/gas mark 4. Butter a 20 x 20cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with a whisk (or electric whisk) for a few minutes until pale and fluffy. Add the eggs, flour, milk and organic lemon extract and beat again until you have a smooth batter.
2. Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn’t ready after 45 mins. Leave the sponge to cool on a wire rack.
3. Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles – the surface should be almost completely covered along with your cornflowers . Leave for at least 1 hour to set. Cut into squares and enjoy! During Winter you can also serve it with hot custard! Mmmm…
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