I baked this cake for an afternoon tea last weekend. I saw it on Frugal Feeding’s blog last week and fell instantly in love. Frugal Feeding is the most awesome photographer and cook. Well worth following.

The “traybake” is supposed to have almonds in it, but I modified it slightly so that Sprog 1 could take pieces of it to school for her morning tea this week. I was faintly horrified by how much butter it contains but I figured in for a penny … (oh, and I skipped one of the eggs – the recipe called for FIVE, sorry Frugal)

All the kids at the afternoon tea pronounced it delicious, even Sprog 2, until she found out it contained oranges and rescinded her praise.

Frugal’s gorgeous photo

Recipe: Raspberry and orange traybake

250g butter

1 cup caster sugar

4 eggs

zest of 1/2 orange and the juice

2 & 1/2 cups self-raising flour

punnet raspberries

2 tablespoons oats

Method: Preheat oven to 180C and grease a square cake tin (22x22cm). Cream together the butter and sugar, beat in the eggs one by one and gently fold in the zest, juice and flour. Pour roughly half the batter into the prepared tin, scatter the raspberries over the top and then cover with the remaining mixture. Sprinkle over a few oats and pop in the oven to bake for 45-55 minutes – it is cooked when brown and a knife emerges clean from its depths. Leave to cool for 10 minutes before turning out.