Tuesday, 15 January 2019

Lime and lemon curd traybake cake

We've taken to have our Sunday roast earlier in the day which means we can have a relaxed tea later. It's easy to put out a spread of cheese, cold meats and bread but a proper tea always needs something sweet as well. Since the idea of our Sunday tea is to make the day relaxed you don't need a cake that is complicated or takes too long to make. Traybakes are excellent for this. Quick to make and with a full blast of citrus zing from the lemon curd and the limes. For the record I had some lemon curd in the cupboard after making some lemon buttercream before Christmas and the limes were reduced at the supermarket this week. Cake it had to be!

Equipment: Baking tin 11in x 7in (18cm x 28cm) lined with baking parchment, large bowl, electric whisk/beaters

Ingredients

6oz (170g) Self-raising flour
5oz (140g) Caster sugar
5oz (140g) Unsalted butter, softened or baking spread
3 eggs
½ tsp (2.5ml) Baking powder
1 tbsp (15ml) Lemon curd
Finely grated zest of 1 lime

Icing

5oz (140g) Icing sugar, sifted
Juice 2 limes

Method

1. Pre-heat the oven to 180°C/ Gas mark 4.
2. Put all the ingredients in a large bowl and beat for several minutes until the mixture is light and fluffy.
3. Transfer the mixture to the prepared tin and smooth out gently.
4. Bake for 25-30 minutes until the cake is golden and springy to the touch.
5. Leave to cool in the tin until completely cold.
6. Make the icing by putting the sifted icing sugar in a bowl with the lime juice. Stir until it becomes smooth enough to spread across the top of the traybake. 

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