SKILLS WITH THE QUEEN OF BAKING
225g baking spread, from fridge 225g caster sugar
275g self-raising flour
1 level tsp baking powder
4 large eggs
4 tbsp milk
1 tsp vanilla extract
50g butter, softened
100g icing sugar
1 tsp vanilla extract
250g full-fat mascarpone cheese
225g blueberries
Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line with non-stick baking paper.
Measure all the traybake ingredients into a large bowl and beat with an electric mixer until light and fluffy.
Turn the mixture into the tin and level the top. Bake in the preheated oven for 30–35 minutes, or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips.
Leave to cool in the tin.
To make the icing, whisk the butter and icing sugar together in a bowl. Add the vanilla and mascarpone and whisk again until smooth. Spread over the top of the traybake, decorate with the blueberries and cut into 16 pieces.
Preheat the oven to 180°C/ Fan 160°C/Gas Mark 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line with non-stick baking paper.
Measure all the ingredients except the cocoa and icing sugar into a bowl and beat well with an electric mixer until light and fluffy. Place half the mixture in another bowl then add the cocoa powder. Mix until well blended. 225g baking spread, from fridge
225g caster sugar 275g self-raising flour 1 level tsp baking powder
4 large eggs
4 tbsp milk
Zest of 2 lemons, finely grated
2 level tbsp poppy seeds
Juice of 2 lemons 200g granulated sugar
Place large spoonfuls of both cake mixtures in the tin, then swirl the two colours together using a skewer to create a marbled effect.
Bake in the preheated oven for 30–35 minutes, or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Sprinkle with icing sugar, to finish, and cut into 16 pieces.