Traybakes

Traybakes

By
Lucy Cufflin
Contains
15 recipes
Published by
Hardie Grant Books
ISBN
9781742709376
Photographer
Jacqui Melville

What’s the difference between a traybake and a cake? In my head a cake is deep and cut in large slices but a traybake is something slimmer and works well cut into squares, bars or triangles. I also think that a traybake is something be eaten with fingers – and not needing a plate and fork.

In this chapter there are traybakes for all palates – some super-sweet and colourful aimed at younger tastebuds but there are other, rather grown-up, flavours that just happen to work well in a tray.

A quick tip for this chapter – you need to use the right sized tin for the recipes. Many use a 20 cm square tin – you can use a cake tin or a shallower baking/roasting tin but if you use a tin larger than the recipe states, the bake will be thinner than intended and won’t have the right texture or consistency once cooked.

Featured Recipes in this Chapter

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