THIS WEEK: LEMON & LIME DRIZZLE SLICES

Well at last the sun is starting to shine through nicely. We have got the house and garden power washed now and the summer furniture in place so now I will be taking every opportunity for al fresco dining. These tangy slices will be perfect for coffee in the courtyard. At home when we were all young we had the ‘ bun press’ and when visitors arrived it always seemed to supply. These tangy lemon and lime slices are for all your unexpected visitors. Enjoy them!

RECIPE

8oz/225g butter, softened

8oz/225g caster sugar Zest of 1/2 lemon

Zest of 1/2 lime

4 eggs

8oz/225g self-raising flour

Topping:

4oz/110g icing sugar

Juice of 1 lemon

Zest of 1/2 lemon

Zest of 1/2 lime Lemon/Lime zest to garnish

METHOD

Preheat the oven to 180C/350F/Gas Mark 4.

Grease and line an 11 x 7 inch/ brownie/traybake tray with parchment paper.

Place the butter, sugar and lemon and lime zest into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Whisk in

the eggs then sift in the flour and beat for another 2-3 minutes.

Transfer into the prepared cake tin and bake in the oven for 25-30 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack.

Meanwhile make up the topping.

Mix the lemon juice with the icing sugar and beat until a runny consistency has been achieved.

Add some lemon and lime zest (reserving a little for garnish). Extra lemon juice or boiling water can be used to loosen further if required.

Drizzle or spread the icing over the top of the cake and then cut the cake into bars/ slices, scattering some of the reserved lemon and lime juice and some edible violas.

Edward’s Handy Hint:

I normally cut all the crusts off first before I cut into slices; you can decide yourself what to do with the crusts!