Dairy-free Elderflower and Lemon Curd Traybake

Dairy-free Elderflower and Lemon Curd Traybake

This is a delicious traybake that is quick to throw together, really delicious to eat AND it can double as afternoon tea treat or pudding if served warm. This is a dairy-free recipe but if you want to use dairy products you can use softened butter in exactly the same quantities listed below.

 

Ingredients:

 

For the traybake:

280g dairy-free/vegan margarine

250g caster sugar

280g self-raising flour

5 medium size free-range eggs

Zest half lemon

Lemon curd (approx. 15 tsp)

 

For the crumble topping:

20g caster sugar

30g dairy-free/vegan margarine

40g plain flour

 

For the drizzle:

50g caster sugar

50ml water

2tbs Elderflower cordial

 

 

Equipment:

Large mixing bowl

Small mixing bowl

Wooden spoon

Tala enamelled steel roaster (33x24x5.5cm)

Baking parchment

Lemon zester/fine grater

Measuring spoons

Table knife

Measuring jug

Small saucepan

Kebab stick

 

 

 

  1. Line the enamelled roaster with a large piece of baking parchment. (No need to take long with this, just cut a piece big enough to cover the base and most of the sides and push it down into the roaster. Cut a slit in each of the corners to make the paper sit more happily if you want to.)
  2. Preheat the oven to 150 degrees Celsius fan (302 Fahrenheit fan).
  3. Place the three crumble topping ingredients into the smaller mixing bowl and rub together with your fingertips until the mixture looks like crumble. Set aside for the moment.
  4. In the large mixing bowl, cream the margarine and sugar until light and fluffy, then add the eggs and mix again. Add the flour and lemon zest and mix briefly until smooth.
  5. Transfer the mixture into the lined roasting tin, level roughly with the wooden spoon and sprinkle the crumble all over the top.
  6. Dot the surface with teaspoons of lemon curd and drag the table knife once through each dollop of lemon curdle so that it mixes slightly with the crumble topping and the surface of the traybake mix.
  7. Bake for 50-55 minutes until gold brown, then remove from the oven and leave to cool in the tray. The cake does not need to cool down before adding the drizzle.
  8. While the traybake is in the oven, make an elderflower drizzle by placing the water and sugar into the small saucepan and bring to a very gentle boil, just for a few minutes until the sugar dissolves.
  9. Remove the pan from the heat and stir in the elderflower cordial.
  10. Using the kebab stick, poke holes all over the surface of the cake and spoon over the drizzle.
  11. Cut into squares and serve immediately as a delicious dessert, or allow to cool and enjoy any time at all.

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