Photo: Sorin Gheorghita
Fruity flag traybake
12 ingredients
45 min + 30 min
CUTS INTO 15 squares
openrecipes
A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic
Estimated Nutrition (whole recipe, rough)
951
Calories
40g
Protein
21g
Fat
154g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Spread | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g butter or baking spread (Stork for cakes), softened, plus extra for the tin
- 175g self-raising flour
- 50g ground almonds
- 2 tsp baking powder
- 4 large eggs
- 225g caster sugar
- 125ml full-fat Greek yogurt
- zest 2 lemons
- 175g butter , softened
- 350g icing sugar , sieved
- 300g raspberries
- 175g blueberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes