This easy cake is packed with fresh raspberries and smooth (readymade) custard, making it the perfect family teatime treat
This traybake is a brilliant baking dish to try with the kids. Bursting with berries and with a hint of apple, these dinky delights are made with delicious creamy yogurt. Best enjoyed with a cup of tea.
Sweet and full of oats and dates, these Date Slices are a perfect teatime or lunch box traybake. Simple, straightforward and easy to bake.
This delightful lemon cake with a rich lemon custard filling is perfect for any occasion. The combination of zesty lemon flavor and a moist, fluffy cake makes it an irresistible ... Read more
This raspberry and white chocolate traybake, with succulent fruit and perfectly golden sponge takes just fifteen minutes to prepare for the oven. So it's as easy to make as it is delicious.
A brown sugar biscuit base topped with dates, cherries, almonds, and coconut. Baked until golden and crunchy.
Sometimes the simplest recipes are the best. Take Welsh Cakes, for example. It just doesn't get much more basic and simple than Welsh...
A simple, coffee-scented loaf cake, studded with walnuts and topped with a rich coffee buttercream.
Sweet and full of oats and dates, these Date Slices are a perfect teatime or lunch box traybake. Simple, straightforward and easy to bake.
Paris Buns. Not quite a scone. Not quite a cake. Just a soft, sweet bread-like cake topped with pearl sugar. Perfect with a cup of tea!
Shortbread Krispies have a soft, crumbly shortbread base topped with a chocolate Rice Krispies treat layer. It's like two traybakes in one!
Biscuit base, sticky coconut, and a strawberry buttercream topping make up this three-layered Neapolitan Squares traybake.
A simple, coffee-scented loaf cake, studded with walnuts and topped with a rich coffee buttercream.
Here's my gluten free bakewell traybake recipe! It's also dairy free too. If you love that bakewell taste, then you will absolutely love this cake!
These Coconut Squares have a base of dark chocolate, topped with coconut, glacé cherries and sultanas. An easy, sweet traditional traybake.
Raspberry Ruffle Bars. A classic, no-bake traybake with dessicated coconut, condensed milk and raspberry jelly, covered in dark chocolate.
A thin white chocolate base, with desiccated coconut, caramel and more toasted coconut. A simple and easy no-bake traybake.
A simple, vanilla-scented traybake filled with juicy apples.
A classic no-bake traybake. Crushed digestives and mint aero bars mixed with condensed milk, butter and cocoa, topped with white chocolate.
I won’t try to claim that these traybakes will transport you to a tropical island. If that is your idea of paradise. Perhaps your idea of paradise is sitting in my kitchen in the middle of a New England winter watching Little Miss Traybakes paint a masterpiece with her new watercolor set while ignoring the housework? No?! Unfortunately, that’s all that I can offer right now. That, and a recipe for these Paradise Squares traybakes. I have multiple recipe variations for this traybake. Some have cherries or sultanas. Some include flour, others only have ground almonds. Some have coconut. So, while there is a chance that these are not exactly the Paradise Squares you remember, the basic concept of a crisp pastry base, sticky raspberry jam and a soft, cherry-filled almondy sponge should be pretty similar. As with several of the recipes so far, this one was fairly vague on some of the directions. It assumes you know how to make shortcrust pastry. Or it assumes you know how to buy it?! It also says nothing about blind baking the pastry, and while you can leave out this step in the process, the pastry does come out a little undercooked. I’ve given quantities for enough pastry to line a 9inch/23cm square tin, which is what I used. If your tin is larger, you will probably need to increase the quantities for your pastry. Now, these aren’t an overly sweet traybake (compared to some of them!) and, in fact, I didn’t include any sugar in the pastry recipe but I kind of like it like that. Ingredients Pastry base 6oz/170g plain flour (all-purpose flour) 4oz/110g butter 1 egg pinch of salt Topping raspberry jam 4oz/110g sugar 4oz/110g butter 4oz/110g ground almonds (almond flour) 3oz/85g ground rice (rice flour) 2 eggs 2oz/55g self-raising flour (or plain flour + ½ tsp baking powder) 4oz/110g glacé cherries, chopped 1. Make the pastry (or buy some shortcrust pastry, I won’t judge you!). Rub the butter into the flour and salt until it looks like breadcrumbs. Then add the beaten egg and mix until it comes together. You might need a splash of cold water at this stage if it’s still a little dry, but I found the egg was enough. Knead briefly to bring it all together and put in the fridge to chill for 30 minutes or so. I made my pastry my hand, but you can use a food processor. 2. Roll out the pastry to about 0.5cm thickness and use it to line a 9inch/23cm square tin. 3. Blind bake the pastry in a preheated 350F/180C oven for around 20 minutes. Use parchment paper and baking beans if you have them but I’d also recommend pricking the base with a fork to prevent the pastry rising too much. 4. Leave the pastry to cool a little and then spread the base with the raspberry jam. I probably used about 8-10 tbsp. 5. Beat the butter and sugar together until light and fluffy. Then add the eggs, a little at a time, and beat some more. 6. Add the rest of ingredients to this and mix well. Carefully spread over the base, trying not to disturb the jam too much. 7. Bake at 350F/180C for approximately 30 minutes. Remove from the oven, dust the top with sugar and leave to cool in the tin before slicing into squares and enjoying a taste of paradise. Apparently.
I won’t try to claim that these traybakes will transport you to a tropical island. If that is your idea of paradise. Perhaps your idea of paradise is sitting in my kitchen in the middle of a New England winter watching Little Miss Traybakes paint a masterpiece with her new watercolor set while ignoring the housework? No?! Unfortunately, that’s all that I can offer right now. That, and a recipe for these Paradise Squares traybakes. I have multiple recipe variations for this traybake. Some have cherries or sultanas. Some include flour, others only have ground almonds. Some have coconut. So, while there is a chance that these are not exactly the Paradise Squares you remember, the basic concept of a crisp pastry base, sticky raspberry jam and a soft, cherry-filled almondy sponge should be pretty similar. As with several of the recipes so far, this one was fairly vague on some of the directions. It assumes you know how to make shortcrust pastry. Or it assumes you know how to buy it?! It also says nothing about blind baking the pastry, and while you can leave out this step in the process, the pastry does come out a little undercooked. I’ve given quantities for enough pastry to line a 9inch/23cm square tin, which is what I used. If your tin is larger, you will probably need to increase the quantities for your pastry. Now, these aren’t an overly sweet traybake (compared to some of them!) and, in fact, I didn’t include any sugar in the pastry recipe but I kind of like it like that. Ingredients Pastry base 6oz/170g plain flour (all-purpose flour) 4oz/110g butter 1 egg pinch of salt Topping raspberry jam 4oz/110g sugar 4oz/110g butter 4oz/110g ground almonds (almond flour) 3oz/85g ground rice (rice flour) 2 eggs 2oz/55g self-raising flour (or plain flour + ½ tsp baking powder) 4oz/110g glacé cherries, chopped 1. Make the pastry (or buy some shortcrust pastry, I won’t judge you!). Rub the butter into the flour and salt until it looks like breadcrumbs. Then add the beaten egg and mix until it comes together. You might need a splash of cold water at this stage if it’s still a little dry, but I found the egg was enough. Knead briefly to bring it all together and put in the fridge to chill for 30 minutes or so. I made my pastry my hand, but you can use a food processor. 2. Roll out the pastry to about 0.5cm thickness and use it to line a 9inch/23cm square tin. 3. Blind bake the pastry in a preheated 350F/180C oven for around 20 minutes. Use parchment paper and baking beans if you have them but I’d also recommend pricking the base with a fork to prevent the pastry rising too much. 4. Leave the pastry to cool a little and then spread the base with the raspberry jam. I probably used about 8-10 tbsp. 5. Beat the butter and sugar together until light and fluffy. Then add the eggs, a little at a time, and beat some more. 6. Add the rest of ingredients to this and mix well. Carefully spread over the base, trying not to disturb the jam too much. 7. Bake at 350F/180C for approximately 30 minutes. Remove from the oven, dust the top with sugar and leave to cool in the tin before slicing into squares and enjoying a taste of paradise. Apparently.
No-Bake Chocolate Mint Slice. A simple and delicious traybake. With a soft biscuit base, cool minty buttercream and smooth chocolate topping.
This Mallow Squares traybake has a squishy, gooey, homemade marshmallow middle, chocolate topping and a crunchy, coconut and weetabix base
No-Bake Peanut Slice! Melted Snickers bars with crushed digestives, cornflakes and more peanuts, topped with chocolate. An easy no-bake traybake.
No-Bake Chocolate Mint Slice. A simple and delicious traybake. With a soft biscuit base, cool minty buttercream and smooth chocolate topping.
I love this low-rise cake for Afternoon Tea. It is moist, fragrant, and bursting with blueberries.
Phanouropita (or fanouropita) is a symbolic and traditional Greek vegan cake full of meaning.
Ginger Cornflake Crispies. A simple ginger cookie, rolled in crushed cornflakes to provide a crispy coating. Perfect with a glass of milk!
