The Lime marmalade traybake Cut into squares, traybakes are great at large gatherings. The unusual recipe has a wonderful zesty taste.
Ingredients:
Cuts into 12 squares
Special equipment 9 x 12in (23 x 30cm) sheet pan, lined with foil and greased
2 sticks butter, at room temperature
1 cup superfine sugar
2 1⁄2 cups self-rising flour
4 eggs
2 tsp baking powder
finely grated zest of 1 lime, plus
2 tbsp lime juice
2 tbsp lime marmalade
For the icing
2 3⁄4 cups confectioners’ sugar
3 1⁄2oz (100g) cream cheese
3 tbsp butter, at room temperature
2 tbsp lime marmalade
juice and finely grated zest of 1 small lime
Method:
1 Preheat the oven to 350˚F (180˚C). Put all the ingredients for the cake into a mixing bowl and beat by hand or with an electric whisk until combined and smooth.
2 Spoon into the sheet pan and level the top.
3 Bake for 30–35 minutes or until risen and golden. Set aside to cool completely.
4 To make the icing, sift the confectioners’ sugar into a mixing bowl, add all the other ingredients, and beat with a wooden spoon or an electric whisk until well
combined and smooth.
5 Spread the icing over the cake, making a pretty pattern on it with a palette knife. Cut into 12 squares and serve.
PREPARE AHEAD AND FREEZE
The cake can be made up to 1 day ahead and iced on the day. Freeze without the icing for up to 3 months.
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| Lime marmalade traybake |
