Lime Drizzle Traybake Cake

When life gives you 8 limes reduced to 5p for the whole bag then what do you do? Make cake of course. The thing with limes is that they are very much overshadowed by their more used citrus cousins the orange and the lemon. If you look through the index of a baking book often there are no recipes at all for limes. I'm not sure why limes aren't as popular as lemons and oranges. They are readily available in supermarkets and cost the same as lemons. Obviously this didn't deter me and so I put two of the limes aside for this traybake.

If you are bit short of time then this traybake is just the thing. It's an all-in-one method so all the cake ingredients gets put in one bowl and whisked together. It results in a very light and fluffy cake. Plus you get a lot of cake considering how little effort you have to put in. Since we had so much I decided to freeze half of it for another day. It makes a great treat to take out for picnics.

Equipment: Baking tray 12in x 9in (30cm x 23cm) lined with baking parchment, large bowl, electric whisk, wire rack, skewer.

Ingredients

8oz (225g) Unsalted butter softened or baking spread

8oz (225g) Caster sugar

10oz (285g) Self raising flour

2tsp (10ml) Baking powder

4 Eggs

4tbsp (60ml) Milk

Zest of 2 limes

Drizzle topping

6oz (170g) Granulated sugar

Juice of 2 limes

Method

1. Pre-heat the oven to 160°C/Gas mark 3.

2. In the large bowl put all the cake ingredients and whisk for a couple of minutes until light and fluffy.

3. Transfer to the prepared baking tray and gently level out the top.

4. Bake for around 35 minutes until the top is golden and springy to the touch.

5. Leave to cool in the tin for a few minutes. Meanwhile make the drizzle topping by combining the sugar and lime juice and stirring well.

6. Remove the cake from the tin and take off the baking parchment. Put on a wire rack.

7. Poke holes in the cake with skewer and then spoon the drizzle topping all over. Leave to cool.