Good Evening everyone,
I hope you are enjoying your weekends. I spent my Saturday doing bridal makeup, and then to unwind I decided to do a spot of baking!
The result was a tangy, citrus tray bake, perfect for afternoon tea.
To make these cute little cakes you need:
75 grams of margarine
175g of golden caster sugar
250g of self raising flour
1 1/4 tsp of baking powder
3 free range eggs
3tbsp whole milk
3 limes finely grated and squeezed.
For the icing:
250g of icing sugar
juice of 2 limes.
Line and grease your baking tin (23 x 30cm), and preheat your oven to 180c/ 160c Fan.
Begin by mixing all of the cake ingredients, with the zest of 1 lime. I used my stand mixer but you can use a hand held or wooden spoon. Mix until all of the flour is incorporated, remember do not over-mix. you want these to be delicate, light and fluffy.
pour the mixture into your tin and smooth with an offset spatula.
Bake in the centre of the oven for 35-40 minutes until golden brown and springy to the touch. I always do the toothpick test, if it comes out clean its done.
Leave to cool in the tin for 10 minutes and then turn out onto a wire rack.
Place in the fridge to cool completely.
To make your icing mix the icing sugar and lime juice together until smooth but of a pouring consistency.
Place baking paper under your wire rack and pour over your cold cake.
leave to set and then cut into even (ISH) squares and sprinkle with the rest of the lime zest.