Name: Breakfast cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Ingredients: 2 ripe bananas; 185g golden caster sugar; 125ml sunflower oil; 4 eggs; 1 tsp vanilla extract or bean paste; 225g self-raising flour; 100g blueberries; 150g frozen mixed berries; 1 tbsp maple syrup; edible flowers (optional); 250g thick Greek strained yogurt; 1 tbsp maple syrup

Breakfast cake

Lighten up a classic traybake and fill it with fruit to make a fun family breakfast. Make the cake the day before for easy assembly in the morning

55 min total 20 min prep 35 min cook 10 361 cal

Instructions

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1 Heat the oven to 190C/170C fan/gas 5 and line a 20 x 25cm cake tin with baking parchment.
2 Mash the bananas in a large bowl with a fork, then stir in the sugar, oil, eggs and vanilla. Fold in the flour until no lumps of flour remain. Fold in the blueberries, then scrape the mixture into the prepared tin and smooth over the top. Bake for 30-35 mins until golden brown and the middle springs back when pressed. Leave to cool completely before assembling.
3 For the decoration, warm the mixed berries and maple syrup in a small pan until soft and juicy. Strain the berries, set them aside, then pour the juice back into the pan. Simmer for a few minutes until thickened slightly. Set aside to cool.
4 For the icing, mix the yogurt with the syrup, then dollop over the cooled cake. Children can help with this step, smoothing over the topping with a spatula or spoon.
5 Drizzle the cooled berry sauce over the yogurt, and ripple with a spoon. Spoon over the mixed berries, then top with edible flowers to serve.