Baking with me: Fruity Flag Cake

Hello my dear fellow chums, I've been thinking on what blog post I should do today and as I've not done a 'baking with me' post for quite some time I thought it would be a good one to do.  Today I'm going to show you how to make a gorgeous moist yogurt/ sponge cake with a yummy icing to coat it and them wonderful summer fruits on top. It looks amazing, it tastes amazing and IT IS amazing. A perfect cake if your friend is coming round for tea.

Ingredients: 

100g butter ( softened) and extra to grease

175g self raising flour

50g ground almonds

2 tsp baking powder 

4 eggs

225g caster sugar 

125ml Greek full fat yogurt 

Zest of 2 lemons

Icing: 

1/2 a cup of water

350g icing sugar

To decorate: 

300g raspberries

175g blueberries  

     

• Preheat the oven to 180C and butter a 30 x 20 traybake tin. 
• Mix all the sponge ingredients into a large bowl and then spoon out into the tin making sure the surface is level. 

• Bake for 25-30 minutes. The cake should spring back when you touch it and if you put a knife in the middle it should come out clean. Then transfer to a wire rack to cool completely. 

• To make the icing put all the icing sugar into a bowl and add the water carefully making sure you mix well each time. If you put too much water the icing will be to runny so be careful! 
• Spread the icing over the top of the cake with a knife. 
• To decorate follow the picture carefully to get a flag. Cut into squares to serve.