Summer Cake Recipe: Edd Kimber’s Mixed Berry Traybake
We love baking and enjoying freshly baked cakes with a cup of tea, I don’t usually add fresh fruit to cakes, but we tried a new recipe and loved it.
We recreated Edd Kimber’s Mixed Berry Traybake and loved the combination of crunchy Jordans Super Berry Country Crisp with fresh seasonal berries, yummy!
Jordans Country Crisp Super Berry are made with crunchy clusters, baked with British wholegrain oats and generously mixed with blackcurrants, cranberries and blueberries.
They added a crunchy texture to the cake. I must confess I’ve never added cereal or granola to cakes before, but it was a hit with the whole family. From now on, we will be adding granola and fresh fruit to our recipes!
This month, Jordans Cereal is, very excitingly, unveiling its very first show garden at RHS Hampton Court Palace Flower Show, from 8th to 13th July.
‘The Jordans Wildlife Garden’ has been created by award winning garden designer, Selina Botham, to reflect Jordans commitment to planting wild flowers and habitats for wildlife on British farms.
With a colourful variety of features from edible wild flowers, trees and hedges to oats, fruit and nuts – all of which can be foraged from the countryside – the garden provides a natural ‘larder’ to share as a shelter for birds, bees and butterflies.
Its unveiling celebrates the belief that great tasting food comes from working closely with nature and is set to inspire gardeners everywhere to support British wildlife.
In celebration of the edible wild flowers, oats, fruits and nuts in their Wildlife Garden, Great British Bake Off Winner Edd Kimber has created a series of foraged food recipes inspired by the garden.
The range of three exciting new recipes includes a Mixed Berry Traybake with Rosehip Syrup, a Cherry Plum Crumble with Cobnuts and an Alpine Strawberry Fool.
- 225g unsalted butter
- 225g caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 300g self-raising flour
- 1/2 tsp baking powder
- 4 tbsp milk
- 200g mixed berries (raspberries, blackberries,
- strawberries)
- 100g Jordans Super Berry Granola
- 75g icing sugar
- Juice of 1/2 lemon
- 2 tsp of Rosehip Syrup
- For the traybake, grease a deep 9x13 rectangular baking tin and line with a strip of parchment paper, leaving about a 2-inch overhang along the long sides. This will make removing the cake a lot easier later on. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
- For the sponge mixture, place the butter and sugar into a large bowl and using an electric mixer beat until light and fluffy, for about five minutes. Mix in the vanilla extract and then one at a time beat in the eggs, beating each egg until fully combined before adding the next. Mix the flour and baking powder together and then in three additions add to the egg mixture, mixing until just combined. Add the milk and mix to combine.
- Scrape the batter into the prepared tin and spread into an even layer. Scatter over the berries and Jordans Super Berry Granola and bake in the preheated oven for about 40 minutes until golden brown, or when a toothpick inserted into the middle of the sponge comes out clean. Allow the cake to cool in the tin before drizzling with the rosehip syrup.
- If you want to add a bit of decoration to the traybake you can mix 75g icing sugar with the juice of 1/2 lemon, until you have a smooth, just pourable mixture. You can also add a couple of teaspoons of rosehip syrup to this if you like. Drizzle over the sponge to give a lovely finish to the cake.
- • If you are unable to buy rosehips, rose syrup is readily available from good delis and specialist food shops
- • Blueberries make a lovely alternative to blackberries, so feel free to go with whatever berry you can get your hands on. We used raspeberries, blueberries and blackberries in our Berry Traybake.
The products were provided free of charge for review purposes. However the opinions expressed in this review are honest and my own.