Orange traybake squares – a recipe for a delicious cake with orange and lemon. The cake is super easy and quick to bake, and it is light and fluffy with the loveliest orange flavour from the grated zest and juice of orange and lemon that go into the batter. It is baked at a fairly high temperature in a large tin, so it does not get very tall and only needs a short time in the oven. When the cake has cooled slightly, it is turned onto baking paper sprinkled with sugar, giving it a fine layer of sugar on top. A lovely alternative to the icing often spread on a traybake like this. Once cooled, it is ready to be cut into neat squares.
Sometimes a simple cake is just the best, nothing fancy, just made from everyday ingredients you usually have in your kitchen. I thought of this classic when I recently got a box of the most delicious fresh citrus fruit. It is an old recipe from my grandmother, who has baked it since my mother was a child, so it has always been served in our family, usually with an afternoon cup of tea at the weekend. If you love lemon and orange as much as I do, try my lemon cake with poppy seeds and cream cheese frosting or a moist lemon cake. Enjoy!
Orange traybake squares
Ingredients
Instructions
Orange traybake squares
Preheat the oven to 220°C (fan).
Finely grate the zest of one orange and half a lemon, and squeeze the juice from the fruit. You need about 100 ml of juice in total. Melt the butter and let it cool.
Whisk eggs and sugar until pale and fluffy. Mix in the cooled butter and the orange and lemon zest and juice. Mix flour, baking powder and vanilla sugar, sift it into the batter and fold it in thoroughly with a spatula. Line a roasting tin of about 25 x 35 cm with baking paper and pour in the batter.
Bake the cake in the middle of the oven at 220°C for about 12 min (insert a skewer and check that no raw batter sticks to it). Keep an eye on the cake so it does not get too brown, and cover it with a piece of foil towards the end of the baking time if needed. Take the cake out and let it cool for 5-10 min.
Place a sheet of baking paper on the table and sprinkle it with sugar. Turn the cake upside down onto the sugar in one quick move. Let the cake cool a little more on the sugar, then place the tin over it and turn the cake back into the tin. (You can also just sprinkle sugar over the cake, but it does not stick nearly as well as when you turn it onto the sugar.) Cut the cake into squares and serve. Enjoy!
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