Cranberry and Cinnamon Traybake

Category: Cakes and Bakes

A simple traybake with a seasonal spice, use half as a delicious dessert with custard!

Servings

Makes 20 pieces

Ingredients

175g soft margarine 175g soft light brown sugar 2 medium eggs 200g self-raising white flour 1tsp ground cinnamon 75g sweetened semi-dried carnberries rind of juice of 1 orange demerara sugar for decoration

Method

Turn on the oven to 180C/Gas Mark 5. Line a baking tin 33cmx23cm. Cream together the margarine and sugar. Beat together the eggs and add to the margarine and sugar. Carefully fold the flour and cinnamon into the mixture. Add the cranberries with the rind and juice of the orange to form a soft dropping consistency. Spread the mixture into the prepared tin and cook for 25 minutes. Turn out and leave to cool before cutting into 'teatime' pieces. Sprinkle with a little demerara sugar. Cook's Tip You can subsitute 1/2 of the white flour for wholemeal self-raising flour. Once cooked, this can be frozen- cut into pieces and place in an airtight container. PER SERVING 120 Kcals, fat 5.8g, saturated fat 0.2g, salt 0.2g, carbohydrate 16.8g, sugar 9.4g, fibre 0.4g