Tunnock’s teacake traybake
- Published: 23 Nov 18
- Updated: 18 Mar 24
Our traybake take on Tunnock’s teacakes sees a thick layer of pillowy meringue sandwiched between a biscuity base and a blanket of chocolate. Slice into squares and share with friends as afternoon tea.
For another chocolatey traybake inspired by a corner shop treat, try our Terry’s chocolate orange rocky road recipe.
Or, if you just love Tunnock’s in all its forms, try our Tunnock’s caramel wafer blondies.
-
Serves 16
-
Hands-on time 25 min, Oven time 25 min
Advertisement
Ingredients
- 170g medium oatmeal
- 170g wholemeal flour
- ½ tsp fine sea salt
- ½ tsp baking powder
- 25g golden caster sugar
- 30g dark muscovado sugar
- 150g chilled, unsalted butter, diced
- 3 tbsp milk
- 200g dark chocolate, melted
For the Italian meringue
- 3 medium free-range egg whites
- 150g caster sugar
- 2 tbsp golden syrup
- ½ tsp fine sea salt
- ½ tsp vanilla extract
You’ll also need…
- 33cm x 23cm swiss roll/roulade cake tin, lined with non-stick baking paper with a 3cm overhang on 2 ends
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oven to 180°C/160°C fan/gas 4. To make the base, pulse the oatmeal, flour, salt, baking powder and sugars in a food processor, add the butter and pulse to breadcrumbs. Add the milk and whizz until the mixture comes together. Alternatively, mix the dry ingredients in a bowl, then rub in the butter and use a knife to stir in the milk.
- Tip into the tin, then use the back of a metal spoon to press it down and smooth the top. Bake for 25 minutes or until the biscuit has come away from the edges of the tin and feels firm to the touch. Cool in the tin set on a wire rack.
- Put all the meringue ingredients in a large heatproof bowl set over a pan
of simmering water (don’t let the bowl touch the water). Using an electric hand mixer, whisk the mixture for 6-8 minutes until thickened – the mixture must be very stiff to hold its shape. Spoon over the cooled biscuit base. - Leave the meringue to set, then pour over the melted chocolate, smoothing
it over with the back of a spoon. Leave in a cool place to set, then use a hot sharp knife to cut into 16 rectangles.
Recipe continues after advertising
Advertisement
- Recipe from November 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 273kcals
- Fat
- 12.4g (7.2g saturated)
- Protein
- 4g
- Carbohydrates
- 35.3g (21.7g sugars)
- Fibre
- 2.5g
- Salt
- 0.6g
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
Reason want to make Tunnock tea cake is day before Jock Zonfrillo passed was reading article interview with 2 other chefs.
Question asked of each
Was what is your fav indulgence?
Jock said cuppa tea & Tunney tea cake
I have not heard of them Have hubby from East End London lives in Australia googled the cake & decided would like to make it.
Monday heard the sad news re Jock he had restaurant in Adelaide when learning Commercial cooking with Chef Horst Berger he made 8 of us students go around & look at Jock’s restaurant in Rundle St
Have had the Jaffa cakes before.
Found tray bake style on your site sounds easier than doing the individual round single type.
Will post comment later when make it if I am happy with it may enter in to 2023 Royal Show cookery section in honour of Jock.
Kim Christina