Apple and Berry Tray Bake Cake

Venus moves into Taurus April 1, so I figured I would share a recipe. I like to cook, but am not a huge baking type person and tend to avoid things I have to measure, roll, ice or cut little dinky shapes out of. This, though, is easy looks sort of peasant-y and countryfied and I am making it this afternoon to take on a picnic tomorrow to a place where we are going horse riding afterwards (poor horses…).

This is one of those cakes where everything just gets slopped together and thrown into a baking dish. The whole thing can then be unveiled on your picnic in all its rustic glory. Make sure you have some double cream or custard in the esky alongside the beers and tomato sauce and this cake will add some decadence to the simplest sausage sizzle.

Looks extra posh if dusted with icing sugar and dolloped with really good proper berry jam… but i can’t usually be faffed.

Originally taken from Delicious Magazine (June 2008).


300 ml thickened cream

175g unsalted butter (chopped)

3 eggs (from happy free range pecking and clucking and scratching chooks)

2 cups plain flour

1 cup caster sugar

1tsp vanilla extract

3 green apples (peeled, cored, thinly sliced & tossed through some lemon juice)

300g frozen mixed berries (thawed)

Heat the oven to 180C & grease & paper a 32cmx22cm baking dish. Heat the cream & butter together in a pan over medium heat until just before it boils. Let it cool down a bit so it doesn’t scramble your eggs.

Beat eggs and sugar together until thick and pale & then slowly add the cream & butter mix. Fold in the flour, vanilla & fruit & then slop it all into the pan.

Bake for 40mins or until golden and the skewer you poke into it comes out clean.