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Gold kiwi and lime traybake
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225g unsalted butter, softened, plus extra for greasing
225g caster sugar
3 British Blacktail Free Range Medium Eggs
250g self-raising flour
1 tsp baking powder
1⁄2 tsp fine salt
5 tbsp whole milk
4 unwaxed limes, zest
FOR THE TOPPING
75g unsalted butter, softened
75g icing sugar, sifted
150g soft cheese
1 unwaxed lime, juice
4 Waitrose Gold Kiwi fruits, peeled and sliced
1.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.
2. 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.
3. 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.
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
Typical values per serving:
V Per serving (for 15) 1409kJ
This recipe was first published in February 2022.