Blackberry & coconut squares
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition
Cherry mallow traybake
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Cuts into 15 squares
Skip to ingredients
- 250g pack buttersoftened
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 150ml pot natural yogurt
- 1 tsp vanilla extract
- 85g red glacé cherrychopped
- 50g white marshmallowsnipped into small chunks
To decorate
- 250g white marshmallow
- 5 tbsp milk
- 8 red glacé cherrieshalved
Nutrition: per serving
- kcal383
- fat16g
- saturates9g
- carbs58g
- sugars40g
- fibre1g
- protein5g
- salt0.52glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking or roasting tin with baking parchment. Beat together the butter, flour, sugar, baking powder, eggs, yogurt and vanilla. Stir in the chopped cherries and snipped marshmallows. Scrape into the tin and bake for 25-35 mins until a skewer poked in comes out clean. Cool.
step 2
To decorate, put the marshmallows into a pan with the milk and gently melt, stirring. Scrape into a bowl and cool, stirring occasionally, until thick enough to spread. Spread over the cake, dot over the halved cherries and slice into 15 squares.
