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Gold kiwi and lime traybake
A twist on the classic traybake, this kiwi lime traybake is incredibly moist, with a tender crumb and flavors you’ll never forget. It’s a sweet cake but surprisingly refreshing, thanks to kiwi fruit and lime zest. Every bite melts in your mouth and you’ll find yourself reaching for more.
Contains dairy
Contains egg
Serves15
CourseDessert
Prepare25 mins
Cook25 mins
Total time50 mins
Pluscooling
225g unsalted butter, softened, plus extra for greasing
225g caster sugar
3 British Blacktail Free Range Medium Eggs
250g self-raising flour
1 tbsp baking powder
½ tsp fine salt
5 tbsp whole milk
4 unwaxed limes, zested
For the topping
75g unsalted butter, softened
75g icing sugar, sifted
150g soft cheese
1 unwaxed lime, juiced
4g Gold Kiwi fruits, peeled and sliced
Preheat the oven to 180oC, gas mark 4; grease then line a 33cm x 22cm cake tin with baking parchment. In a large mixing bowl, use electric beaters to cream together the butter and sugar for 2-3 minutes until light and fluffy. One at a time, beat in the eggs, then lightly beat in the flour, baking powder and salt until just combined.
Add the milk and zest of 3 limes to the bowl and beat gently until just combined. Tip into the cake tin, level the top, then bake for 20-25 minutes until golden and risen, and a skewer inserted into the centre comes out clean.
Set aside to cool in the tin.
For the topping, use electric beaters to beat the butter and icing sugar in a mixing bowl for 2 minutes until light and fluffy. Beat in the soft cheese until combined to a thick, creamy frosting, then beat in the lime juice. Spread the frosting all over the cake, then arrange the kiwi fruit on top.
Scatter over the remaining lime zest and slice to serve.
Cook’s tip
To peel a kiwi fruit, it's best to top and tail first, then remove the skin using a vegetable peeler (this works best on firmer fruits). Alternatively use a sharp knife to cut downwards, around the fruit
