Breakfast cake
- Anna Glover
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 35 mins
plus cooling
A star rating of 5 out of 5.7 ratingsRate
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Lighten up a classic traybake and fill it with fruit to make a fun family breakfast. Make the cake the day before for easy assembly in the morning
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 ripe bananas
-
185g golden caster sugar
-
125ml sunflower oil
-
4 eggs
-
1 tsp vanilla extract
or bean paste
-
225g self-raising flour
-
100g blueberries
For the decoration
-
150g frozen mixed berries
-
1 tbsp maple syrup
-
(optional)
For the icing
- 250g thick Greek strained yogurt
- 1 tbsp maple syrup
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Nutrition: Per serving (10)
- kcal361
- fat17g
- saturates4g
- carbs44g
- sugars26g
- fibre2g
- protein7g
- salt0.33g
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Method
-
step 1
Heat the oven to 190C/170C fan/gas 5 and line a 20 x 25cm cake tin with baking parchment.
-
step 2
Mash the bananas in a large bowl with a fork, then stir in the sugar, oil, eggs and vanilla. Fold in the flour until no lumps of flour remain. Fold in the blueberries, then scrape the mixture into the prepared tin and smooth over the top. Bake for 30-35 mins until golden brown and the middle springs back when pressed. Leave to cool completely before assembling.
-
step 3
For the decoration, warm the mixed berries and maple syrup in a small pan until soft and juicy. Strain the berries, set them aside, then pour the juice back into the pan. Simmer for a few minutes until thickened slightly. Set aside to cool.
-
step 4
For the icing, mix the yogurt with the syrup, then dollop over the cooled cake. Children can help with this step, smoothing over the topping with a spatula or spoon.
-
step 5
Drizzle the cooled berry sauce over the yogurt, and ripple with a spoon. Spoon over the mixed berries, then top with edible flowers to serve.
Recipe from Good Food magazine, August 2025
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A star rating of 5 out of 5.7 ratings
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