10th July 2020

Featured / Food / Not Just a Pretty Plate

Spelt and Strawberry Traybake

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Spelt and Strawberry Traybake

Serves: 12

Cooks in: 40 mins

Difficulty: Easy

Ingredients

You will need a 10 x 13inch baking tray

For the sponge...
225g unsalted butter
225g caster sugar + 50g for the coulis
3 large eggs
125g plain flour
100g Gilchesters Organics Spelt Flour
50ml whole milk
235g strawberries plus 100g for decoration
1 lemon
1 tsp baking powder

Tips

When picking your strawberries (whether by the punnet or fresh from the plant), go for the smallest, darkest fruits you can find – they are always the sweetest!

Method

1. Preheat your oven to 180C, and line and grease a 10x13inch baking tray.

2. In a large bowl whisk together the butter and sugar until combined, then beat in the lemon zest and eggs and milk. Use a spoon to fold in the baking powder and flour. Mix gently until the mixture is smooth.

3. Spoon the mixture in your lined tin and spread evenly with a spatula. Bake in the oven for 35-40 minutes until golden, and a skewer comes out clean.

4. Meanwhile, hull and roughly chop your strawberries, then place in a saucepan with 50g sugar and the juice of one lemon. Bubble away gently over a low heat until you have a jam-like, spreadable consistency.

5. Once ready, leave to cool slightly before skewering the cake all over, and spreading over the strawberry coulis. Doing this while the cake and coulis are still warm allows the strawberry juices to sink into the sponge.

6. To make the topping whip your double cream with the mascarpone and yoghurt until soft peaks form. Scrape the vanilla pod, and stir through (along with 50g icing sugar if you have a sweet tooth!)

7. Spread the creamy icing over the cake when cool, and decorate with fresh sliced strawberries. Cut into 12 pieces and serve.

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With hearty appetites for cooking, capturing and consuming foods, Zoe and Catie co-author food blog, Not Just A Pretty Plate. Hailing from rural Northumberland, the childhood friends first began cooking as a team whilst at the University of Leeds. Both currently based in London, Zoe is a freelance food photographer and Catie works as a social media editor and copywriter.

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