Published On: Thu, May 30th, 2019

Fragrant teatime traybake

Try this fragrant teatime traybake this weekend!

The flavours of cardamom, raspberry and pistachio combine beautifully in this fragrant teatime traybake! Who knew that a simple sponge with an iced top could be so delicious?

Take a look at the recipe below from Dairy Diary to have a go at making your own!

Fragrant teatime traybake

Fragrant teatime traybake

Servings 18 squares
Author Dairy Diary


  • 10 gren cardamom pods
  • 175 g butter softened
  • 175 g golden caster sugar
  • 3 medium free-range eggs
  • 175 g self-raising flour
  • 110 g icing sugar sifted
  • 1/2 tsp rose water
  • 150 g raspberries
  • 25 g pistachio nut kernels chopped


  1. Preheat the oven to 180°C/Gas Mark 4 and line an 18x28cm (7x11in) traybake tin with baking paper.

  2. Crush the cardamom pods with a pestle and mortar, then pick out and discard the husks. Grind the seeds to ½ tsp of powder.

  3. In a mixing bowl, using a hand-held electric mixer, cream the butter, caster sugar and cardamom until light and fluffy. Beat in the eggs, one at time, with a little flour. Mix in 2 tbsp water with the remaining flour.

  4. Spoon the mixture into the tin and bake for 30-33 minutes, until just firm to touch. Leave to cool in the tin.

  5. Mix the icing sugar with the rose water and 1 tbsp water (or lemon juice for a sharper icing). Spread the icing over the cake, then scatter over the raspberries.

For more yummy traybake recipes, take a look here!


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