Friday 4 April 2014

Raisin Orange Tray Bake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

If you have unexpected guests coming or fancy a quick treat for yourself, then this Raisin Orange Tray Bake is for you.

 Juicy raisins in an orange flavoured sponge covered with a sugary, crispy topping - it is absolutely divine! If you don't have raisins, use sultanas instead or any other dried berry.
I really hope that you try this recipe - it's a one bowl wonder, so not much washing up - always a plus point :)
If you want other recipes using oranges, try Banana Orange LoafOrange Meringue PieOrange Sandwich Cake or Terrys' Chocolate Orange Cupcakes.

A Simple List of Ingredients:

1. Butter
2. Sugar
3. Self-Raising Flour
4. Baking Powder
5. Eggs
6. Milk
7. Raisins
8. Orange Zest
9. Light Brown Sugar

Bismillah, let's bake!

Preheat your oven to 180C / 160C Fan / Gas Mark 4 and prep your cake tin. You'll need to grease and line a 30 x 23 cm (9 x 12 inch) cake tin.

You can make this cake by hand with a bowl and wooden spoon or in an electric mixer. Start by throwing in 8 ounces (225 grams) Sugar.

Followed by 10 ounces (275 grams) Self-Raising Flour.

2 level teaspoons Baking Powder

Crack in 4 large Eggs.

To get the orange flavour going, the Zest of 2 Oranges. To zest an orange or any other citrus fruit, I like to use either this or this.

Next, in go 10 ounces (275 grams) Raisins. I used California raisins but use whatever is in the cupboard.

Finally, 8 ounces (225 grams) Softened Butter.

Beat and mix everything well for 2 minutes until well combined.

Spoon the mixture into your prepared tin.

Smooth it out with the back of a spoon.

Place in the oven to bake! And, this is the point when I realised that my tin was too small - oops. So, make sure you use the correct sized tin - the one mentioned in the recipe. I used a smaller tin and regretted it immediately!

Complete disaster was averted by cleaning the oven floor and by taking a little batter out.

After baking for 25 minutes, the cake comes out to be sprinkled with Light Brown Sugar. This will give it a yummy crunchy top.

Bake again for a further 10-15 minutes. Once golden and springy to the touch, allow to cool in the tin.

Then slice and serve up! This cake is divine with hot tea!

Full Written Recipe:

Raisin Orange Tray Bake

Adapted from a recipe by Mary Berry 

Ingredients – makes approx 21 pieces
8 ounces (225 grams) Butter, softened
8 ounces (225 grams) Sugar
10 ounces (275 grams) Self-Raising Flour
2 level teaspoons Baking Powder
4 Large Eggs
2 tablespoons Milk
10 ounces (275 grams) Raisins
Zest of 2 Oranges
Light Brown Sugar, for sprinkling


Preheat the oven to 180C or 160C Fan or Gas Mark 4.

Grease and line a 30 x 23cm (12 x 9in) tin, and set aside.

Put all the ingredients except the light brown sugar into a large bowl. Beat well for about 2 minutes until well combined, and spoon into the prepared tin. Smooth out the batter.

Bake in the preheated oven for 25 minutes.

Then, remove from the oven and sprinkle on the light brown sugar. Return to the oven for another 10-15 minutes or until the cake springs back when pressed.
Leave to cool in the tin, and then slice into pieces.

Another option is to leave out the light brown sugar and instead cover the cake with an Orange Glace Icing. This is made by mixing together 8 ounces (225 grams) sifted Icing Sugar with 3 tablespoons of freshly squeezed Orange Juice.

This Time Last Year:

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Keep me in your duas, please,


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