Union Jack Tray Bake

Heat the oven to 180°C (fan oven 160°C, gas mark 4). Grease a 30 x 25cm tin and line with baking paper.

Place the butter in a large mixing bowl and add the sugar. Beat together with an electric mixer until the mixture is light and fluffy.

Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling.

Fold in the remaining flour with a metal spoon until you have a soft, smooth cake mix.

Stir in the vanilla extract. Carefully fold in the raspberries.

Spoon the mixture into the cake tin and bake for 25-35 minutes until golden and risen. Since this cake is long and wide make sure you check the cake is cooked through by inserting a skewer in the middle of the cake and when it is ready it should come out clean.

Cool in the tin and then transfer onto a cooling rack and leave to cool completely.

For the topping, beat together the butter and a quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth. Do not add too much icing sugar at a time else your kitchen will be covered with a layer of it!

Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake.

Find a picture of the Union Jack flag and recreate the pattern using a selection of sliced strawberries, blueberries and raspberries, leaving the white butter icing exposed to create a white line.