Walnut Cake Traybake

Notes

The last few times I've been making cakes they have been baked in aluminium foil tray. These are really useful as the cakes can be easily transported in the tray, and also served from them. If the person cutting/serving the cakes is careful the foil trays can be used multiple times. IF they are not so careful, the trays can be placed in the recycling box. 

However, each time I have used the trays I haven't taken note of the quantities to use. Today was an experiment, and I've come to the conclusion that a 4 egg sponge is about spot on. 

Ingredients

200g sugar

200g butter

200g gluten-free SR flour

4 medium eggs

200g walnut halves

50g butter

50g cream cheese

200g icing sugar

Method 

Pre-heat oven to 180C. Set aside 15 of the prettiest walnuts and reserve for decoration. Beat 200g of butter, and 200g of sugar until light and fluffy. Whilst the mixer is attending to this, break the remaining walnuts into pieces. Add then to the butter and sugar. Then add the flour and eggs. Mix well.  Spread the cake mixture into the aluminium tray. Bake for 25 mins, or until the top is golden and the cake cooked. Remove from oven and allow to cool completely before decorating.

Cream 50g of butter, 50g of cream cheese and the icing sugar, until well mixed and glossy. Spread the icing onto the cooled cake. Add 15 walnut halves in a regular grid pattern. This will facilitate cutting the cake into nice regular portions.