A perfect sponge traybake cake using tinned or frozen fruit and your favourite chocolate to make something really simple, very special.
Equipment: It will be easier with an electric hand whisk.
PREPARATION TIME: Less than 30 mins
COOKING TIME: 30mins to 1hour
SERVES: 6-8
INGREDIENTS
- 240g Butter or Margarine, plus extra for greasing
- 200g Caster Sugar, or soft light/dark sugar
- 3 Free-Range Eggs
- 200g Mango from a tin, roughly chopped or other tinned fruit, such as peaches or pineapple. Frozen fruit such as blueberries also works.
- 100g White Chocolate, roughly chopped
- 200g Self-Raising Flour (or ground almonds or blitzed oats with 1tsp bicarbonate of soda)
METHOD
- Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin.
- Cream the butter and sugar together in a mixing bowl using an electric hand whisk or wooden spoon.
- Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate.
- Pour the batter into the prepared tin. Bake for 40-45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares.
Download a Printable PDF version
BBC Food - Jack Munroe
