In this article, I will show you how to make this sultana and orange traybake from scratch, using only basic ingredients that you probably already have in your pantry. I will also share some tips and tricks to make it even more delicious and moist.
Let’s get started!
What is Mary Berry Sultana and Orange Traybake Recipe?
Mary Berry sultana and orange traybake is a type of cake that is baked in a shallow rectangular tin and cut into squares or bars. It is made with a simple sponge batter that is flavored with orange zest and juice, and studded with sultanas, which are a type of dried grape. The cake is then glazed with sweet and tangy orange icing, which seeps into the cake and makes it moist and delicious. This is a classic British dessert that is easy to make and perfect for any occasion.
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Why You Love this Recipe
This Mary Berry Sultana and Orange Traybake are delightfully easy to prepare, wonderfully versatile, and packed with moist, fluffy, and zesty flavors that are sure to please.
- Simplicity: One bowl, one tin, effortless mixing and baking.
- Customizable: Adapt it with different fruits, nuts, or chocolates.
- Moist & Fluffy: Thanks to butter, eggs, and orange juice.
- Fruity Zest: Sultanas and orange zest add a refreshing twist.
- Sweet & Tangy: A perfect balance of sugar and orange juice.
- Portable & Freezable: Easy to store and enjoy later.
Ingredients Needed to Make Mary Berry Sultana and Orange Traybake
To make this sultana and orange traybake, you will need the following ingredients:
- Butter: 225 grams, unsalted and softened.
- Sugar: 225 grams of caster sugar (or granulated/brown sugar).
- Eggs: 4 large, at room temperature.
- Self-Raising Flour: 225 grams (or plain flour with 2 tsp baking powder and a pinch of salt).
- Baking Powder: 1 tsp (omit if using self-raising flour).
- Salt: A pinch (omit if using salted butter or self-raising flour).
- Orange Zest and Juice: From 1 large orange.
- Sultanas: 175 grams (or alternative dried fruits; optional soaking in orange juice or brandy).
- Icing Sugar: 100 grams, for the glaze.
- Additional Orange Juice: 2 tablespoons, for the glaze.
Instructions to Make Mary Berry Sultana and Orange Traybake?
To make this sultana and orange traybake, you will need to follow these steps:
Preheat the oven and prepare the tin:
Preheat your oven to 180°C (160°C fan) or 350°F (320°F fan). Grease a 30 x 23 cm (12 x 9 inch) rectangular baking tin and line it with parchment paper, leaving some overhang on the sides. This will make it easier to lift the cake out of the tin later.
Cream the butter and sugar:
In a large mixing bowl, beat the butter and sugar with an electric mixer or a wooden spoon, until light and fluffy. This will take about 10 minutes and will incorporate air into the batter, making the cake rise and become soft.
Add the eggs:
Add the eggs, one at a time, beating well after each addition. If the mixture looks curdled, don’t worry, it will come together once you add the flour. You can also add a tablespoon of flour with each egg, to prevent curdling.
Add the flour, baking powder, salt, and orange zest:
Sift the flour, baking powder, and salt over the batter, and fold gently with a spatula or a metal spoon, until well combined. Do not overmix, as this will make the cake tough and dense. Add the orange zest and stir to distribute evenly.
Stir in the sultanas:
Add the sultanas and stir to coat them with the batter. This will prevent them from sinking to the bottom of the cake. You can also toss the sultanas with a tablespoon of flour before adding them, to help them stay suspended in the batter.
Spread the batter in the tin:
Spoon the batter into the prepared tin and spread it evenly with a spatula or a knife. Tap the tin lightly on the counter to release any air bubbles and level the surface.
Bake the cake:
Bake the cake in the preheated oven for 35 to 40 minutes or until golden and springy to the touch. A skewer inserted in the center should come out clean, with a few moist crumbs attached. If the cake is browning too quickly, cover it loosely with foil halfway through the baking time.
Make the glaze:
While the cake is baking, make the glaze by whisking the icing sugar and orange juice in a small bowl, until smooth and runny. You can adjust the consistency by adding more sugar or juice, as needed. You can also add some orange zest or extract, for more flavor.
Glaze the cake:
As soon as the cake comes out of the oven, poke it all over with a skewer or a fork, and drizzle the glaze evenly over the top. Let the cake cool completely in the tin, before cutting into squares or bars. Enjoy!
What Do I Serve With Mary Berry Sultana and Orange Traybake?
Enjoy this traybake in a variety of delightful ways:
- Anytime Treat: Great as a snack, with tea, or as a dessert.
- Creamy Add-Ons: Pair with whipped cream or ice cream for indulgence.
- Fruitful Combinations: Serve with fresh berries, oranges, or bananas.
- Extra Texture: Sprinkle with nuts, chocolate chips, or coconut flakes for crunch.
Pro Tips to Make Perfect Mary Berry Sultana and Orange Traybake
- Butter and Eggs: Use softened butter and eggs at room temperature for even mixing and a uniform rise.
- Egg Whisking: Whisk eggs lightly to prevent overmixing and ensure a tender cake.
- Sifting Ingredients: Sift flour, baking powder, and salt for a lump-free batter and even ingredient distribution.
- Gentle Folding: Fold in flour and sultanas gently to maintain the batter’s airiness and evenly distribute the sultanas.
- Prep the Tin: Grease and line the tin thoroughly for easy cake removal.
- Poking for Glaze Absorption: Poke the cake thoroughly to enhance moisture and flavor with the glaze.
- Hot Glaze Application: Apply glaze while the cake is hot for optimal absorption and set.
Variations of Mary Berry Sultana and Orange Traybake
You can vary this sultana and orange traybake recipe by using different fruits, nuts, chocolate, or icing, such as:
- Lemon and Poppy Seed: Use lemon zest and juice, add poppy seeds, and glaze with lemon icing.
- Chocolate and Cherry: Swap sultanas for dried cherries, enrich with cocoa and finish with chocolate icing topped with chocolate chips or shavings.
- Apple and Cinnamon: Replace sultanas with dried apple pieces, add cinnamon, and use caramel icing, garnished with walnuts or pecans.
- Carrot and Walnut: Substitute sultanas with grated carrot, add mixed spice, incorporate walnuts into the batter, and use cream cheese icing, topped with extra walnuts.
How do I store Mary Berry Sultana and Orange Traybake Leftovers?
To store this sultana and orange traybake leftovers, you have two options:
- At room temperature:Â You can keep the cake in an airtight container at room temperature for up to 5 days. Make sure to store it in a cool and dry place, away from direct sunlight and heat sources.
- In the freezer:Â You can freeze the cake for up to a month, wrapped tightly in plastic wrap and foil, or in a freezer-safe bag. Make sure to label and date the cake, and freeze it in single portions or slices, for easier thawing and serving.
How do I reheat Mary Berry Sultana and Orange Traybake Leftovers?
To reheat this sultana and orange traybake leftovers, you have two options:
- In the microwave:Â You can reheat the cake in the microwave for a few seconds, until warm and soft. Be careful not to overheat it, as it may dry out or burn. You can also drizzle some more orange juice or glaze over the cake, to make it more moist and flavorful.
- In the oven: You can reheat the cake in the oven for 10 to 15 minutes, at 160°C (140°C fan) or 320°F (280°F fan). Cover the cake loosely with foil, to prevent it from browning too much or drying out. You can also sprinkle some water or orange juice over the cake, to make it more moist and flavorful.
Nutrition value per serving (based on 21 servings):
- Calories: 266 kcal
- Fat: 11 g
- Carbohydrates: 40 g
- Protein: 4 g
- Fiber: 2 g
- Sugar: 25 g
- Sodium: 157 mg
- Potassium: 201 mg
- Calcium: 46 mg
- Iron: 1 mg
- Vitamin C: 7 mg
