Anyone have Traybake Recipes (not flapjacks) thanks?

Answer 1

Here's a recipe from Mary Berry's Ultimate Cake Book which has a whole chapter on traybakes, a dozen recipes all easy & delicious. This one's my favourite.


Chocolate Chip and Vanilla Marble Cake

225g soft margarine
225g caster sugar
275g self raising flour
2 teaspoons baking powder
4 eggs
2 tablespoons milk
1/2 teaspoon vanilla essence
1 1/2 tablespoons cocoa
2 tablespoons hot water
50g plain chocolate chips

FOR THE ICING
50g plain chocolate, broken into pieces
50g white chocolate, broken into pieces

Pre-heat oven to 180C/350F/gas 4. Grease and base line a 30 x 23 cm roasting tin with greased greaseproof paper or baking parchment.
Measure the margarine, sugar, flour,baking powder, eggs, milk and vanilla essence into a large mixing bowl and beat well for about 2 minutes, until well blended. Spoon half the mixture into the prepared tin, doting spoonfuls apart.
Into a small bowl, blend the cocoa and hot water. Cool slightly, then add it to the remaining cake mixture with the chocolate chips. Spoon this chocolate mixture in between the plain cake mixture, filling the gaps.
bake in the pre-heated oven for about 35-40 minutes, or until the cake has shrunk from the sides and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
Melt the plain and white chocolate separately. Spoon into two separate small plastic bags and drizzle the chocolate all over the top of the cake to decorate. Leave to set for about 30 minutes before cutting into squares.

Answer 2

Chocolate Chip Traybake

4 oz butter, softened
4 oz brown sugar
2 oz superfine sugar
1 egg
1 tsp vanilla extract
4 oz all-purpose flour
½ tsp baking soda
A pinch of salt
4 oz chocolate chips

Cream together the butter and sugars until light and fluffy, then gradually add the egg and vanilla. Stir in the flour, baking soda and salt. Stir in the chocolate chips. Spoon into a greased and floured 12 in square baking pan and bake in a pre-heated oven at 375 for 15 minutes until golden brown. Leave to cool, then cut into squares.

Answer 3

Traditional English Apple Traybake - Apple Pudding Cake
Recipe #1894931 rating
A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or icecream for a great Autumn/Fall pudding.This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do.
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16 servings 16 Slices 1¼ hours 20 min prep
Change to: Slices US Metric
1 lb bramley cooking apples
1/2 lemon, juice of
8 ounces butter, softened
10 ounces golden caster sugar
4 eggs
2 teaspoons vanilla extract
12 ounces self raising flour
2 teaspoons baking powder
2 tablespoons demerara sugar

Not the one? See other Traditional English Apple Traybake - Apple Pudding Cake Recipes
For Large Groups Cakes
English Cakes
Apples Cakes
Fall Cakes
Toddlers Cakes
Preheat oven to 180C/360F or Gas mark 4.
Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
Spread half of the cake/pudding mixture into the prepared tin.Arrange half of the apples over the top of the mixture.
Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
Sprinkle over with the demerara sugar.
Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
Leave to cool slightly for 10 minutes & then cut into squares or bars.
Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or icecream.
It can also be microwaved too, for a future hot pudding!

Answer 4

Chocolate Biscuit Cake
Ingredients: 8oz crushed digestive biscuits (I find the easiest way to crush them is to put them in a strong plastic resealable freezer bag, close the bag so the crumbs don't escape & crush the biscuits with a rolling pin)
3oz butter
1 1/2 tablespoons golden syrup
1 1/2 tablespoons cocoa (must be cocoa powder, not drinking chocolate)
2oz plain chocolate
Method: Melt butter over low heat. Add syrup & stir well. Add crushed biscuits & mix thoroughly. Press mixture into a greased 7 inch shallow cake tin. Leave to harden.
Melt chocolate, either in a bowl set in a pan of boiling water, or in the microwave. Spread melted chocolate over cake & leave till chocolate has hardened.

Answer 5

Try the following

Sultana and orange traybake
Makes 21 small pieces

225g/8oz soft margarine
225g/8oz caster sugar
275g/10oz self-raising flour
2tsp baking powder
4 eggs
2 tbsp milk
275g/10oz sultanas
grated rinds of 2 oranges
demerara sugar

Method
1. Preheat the oven to 180C/350F/Gas4. Grease and base line 30 x 23cm/12 x 9in roasting tin with greased greaseproof paper.
2. Measure all the ingredients except the demerara sugar into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake in the preheated oven for about 25 minutes then sprinkle the top with demerara sygar and return to the
oven for a further 10-15 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.

or Iced lemon traybake
Makes 21 small pieces

225g/8oz soft margarine
225g/8oz caster sugar
275g/10oz self-raising flour
2tsp baking powder
4 eggs
2 tbsp milk
grated rind 2 lemons
For the Icing:
about 3 tbsp lemon juice
225g/8oz icing sugar, sifted

Method
1. Preheat the oven to 180C/350F/Gas 4. Grease and base line a 30 x 23cm/12 x 9in roasting tin with greased greaseproof paper.
2. Measure all the ingredients into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
4. Mix together the lemon juice and icing sugar to give a runny consistency. Spread out evenly over the cake and leave to set.

or Coffee and walnut traybake
Makes 16-20 pieces

For the sponge:
225g/8oz soft magarine
225g/8oz light muscovado sugar
285g/10oz self-raising flour
2 tsp baking powder
4 eggs
2 tbsp milk
2 tbsp coffee essence
85g/3oz walnuts, chopped
For the icing:
85g/3oz soft margarine
225g/8oz icing sugar, sifted
2 tsp milk
2 tsp coffee essence
walnut halves to decorate

Method
1. Preheat the oven to 180C/350F/Gas 4. Grease and base line a 30x23cm/12x9in roasting tin with greased greaseproof paper.
2. Place all the ingredients for the sponge into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
4. Make the icing beat together the margarine with the icing sugar, milk and coffee essence. Spread evenly over the cake using a palette knife, then decorate with the walnut halves.