3-Fruit Tray Bake with a Zingy Orange Glaze
- kitchen-jungle
- May 15, 2020
- 3 min read
Last summer 2019, (Before this social-distancing situation we have going on), my Aunt and Uncle organised one of their epic BBQ's... (Just to give you an idea of how epic these BBQ’s really are; we BBQ chocolate chip cookies by the end of the meal. So before your jaw reaches the floor, I suggest you try this on your next BBQ and comment below once you have to let me know what you thought!)
I was obviously the first one to shotgun dessert on our family group chat, but with a combination of the excitement of the BBQ, the anticipation of the cookies, the endless ideas I had, plus all that fruit that was starting to go off in the fridge, I decided to try something creative.
Obviously I knew it had to be cake, so my Vanilla tray-bake cake acted as my ‘blank canvas’. I then split the cake into 3 sections and here’s what happened next.
Note: I used my 12 x 15 inch Tray to make this cake
With all the hype of seasonal berries and fruit in the supermarket, we had definitely gone overboard (or maybe they may have been reduced and we may have taken advantage of this…) therefore I opted for blueberries, pineapple and raspberries.
I decided that the common denominator of flavour that would marry all these fruits together and compliment them well would be Orange. So I opted for an orange icing glaze which was made with fresh orange juice, fresh orange zest and icing sugar. I mixed this until it resembled a thick glaze ready to be spread on top of the cake.
I carefully divided the cake into 3 sections, took out a section one-by-one and split it down the middle ready for each third to be filled:
1st Section was blueberry compote made with fresh blueberries, a touch of honey for sweetness and a squeeze of fresh lemon juice. This was gently heated in a pan until the blueberries bled their blue syrup and left to cool, ready to be filled in the cake.
2nd Section was Raspberry compote made with fresh raspberries, a tablespoon of icing sugar and some fresh lemon zest, lightly crushed with a fork to maintain their texture.
3rd Section was pineapple that had been sliced and marinated in a ‘dash’ (I am heavy handed…) of rum and a sprinkling of light brown sugar. I then seared them gently in a griddle pan until they developed those grill marks.
Once all these fillings had been prepared and left to cool it was time to assemble.
After filling each third and popping them back into the tray, I poured over the orange glaze speckled with the fresh orange zingy zest.
Each third was decorated with the fruit in the fillings so that everyone would know what was inside.
The BBQ ended up being great fun and the Sangria was equally as fun too!
Here is the full list of ingredients I used:
Note: These quantities were used for my 12 x 15 inch tray but can also be used for x2 20cm / 8inch sandwich tins
Ingredients:
· 4 Eggs
· 220g Castor Sugar
· 220g Self-Raising Flour
· 220g Soft butter plus a little extra to grease the tin
· 2 Teaspoons of Baking Powder
· 1 Tablespoon of Vanilla Extract
For the 3 fruit fillings (Method outlined above)
· Blueberries – Honey – Fresh Lemon Juice (Gently heated to a compote)
· Raspberries – Icing Sugar – Fresh Lemon Zest (Lightly mashed to a compote)
· Pineapple – Rum – Light Brown Sugar (Grilled)
This is the method for making the cake:
1) Preheat the oven to around 180 degrees C. Grease and line your tray with some baking parchment of grease-proof paper.
2) Cream the butter, sugar and Vanilla extract together until it is soft and fluffy.
3) Incorporate the eggs one at a time. The mixture may split at this point, depending on the temperature of your ingredients, but don’t worry, the flour comes to the rescue.
4) Fold in the flour and if you are using any further ingredients in the cake, now is the time to put them in.
Check out my other Tray Bake recipes:
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