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Raspberry, lemon and elderflower drizzle traybake
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250g unsalted butter, softened, plus extra for greasing
250g caster sugar
4 large eggs
1 tsp vanilla extract
2 tbsp whole milk
1 lemon, zest and juice
225g self-raising flour
½ tsp salt
200g essential Waitrose Raspberries
100ml elderflower cordial
4 tbsp granulated sugar
1. Preheat the oven to 180°C, gas mark 4; grease a 33cm x 23cm cake tin and line with baking parchment. Place the butter and caster sugar in a food processor and whizz for 2-3 minutes, until light and creamy. Whizz in the eggs, vanilla, milk, ½ the lemon zest and ½ the lemon juice, until combined. Finally, whizz in the flour, polenta and salt until just combined.
2. Pour the mixture into the cake tin. Even out the surface and scatter over 175g raspberries. Bake for 30 minutes, until golden. As soon as it comes out of the oven, prick the traybake all over with a fork. Mix the elderflower cordial and remaining lemon zest and juice in a bowl. Add the remaining 25g raspberries and crush with the back of a fork. Stir through the granulated sugar, then quickly and evenly spoon over the hot cake, so that it drizzles into the holes. Cool completely in the tin before cutting into slices and serving.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2018.