Mary Berry's iced lime tray bake recipe as featured in Mary Berry's Pudding and Desserts book published by DK Books. Beautifully light, this is a perfect recipe for the Summer time.
9 ingredients5 steps
Nut Free
Vegetarian
Method
Step 1
Lightly grease a 23cm x 30cm (9in x 12in) traybake tin or small roasting tin with baking parchment.
Step 2
Combine all the cake ingredients in a bowl and beat well for about 2 minutes or until smooth and thoroughly blended.
Step 3
Turn into the prepared tin and level the surface. Bake in a preheated oven at 180°C (fan 160°C, gas 4) for 35-40 minutes until the cake is well risen, springy to the touch and beginning to shrink away from the sides if the cake.
Step 4
Leave to cool slightly in the tin, then turn out on to a wire cooling rack, peel off the lining paper, and cool.
Step 5
To make the icing sift the icing sugar into a bowl. Mix in enough of the lime juice to give a runny consistency. Pour over the cooled cake and leave to set. When cool, cut into squares and serve.
Ingredients
MetricImperial
175gButter (unsalted) (plus extra for greasing)
175gWhite caster sugar (we like silver spoon)
250gAllinson's Self Raising Flour
1.5 tspBaking powder
3Medium eggs
3 tbspMilk (whole)
3Lime zest (finely grated, from 3 limes)
For the icing
250gSilver Spoon Icing sugar
2Lime juice (from 2 limes)
Nutritional information per 82g serving
Energy 344cal
Fat 14g
of which Saturates 8.1g
Carbohydrates 51g
of which Sugars 36g
Protein 3.9g
Salt 0.39g
25 Baker Ratings
When I made this cake, it rose up on the sides and sank in the middle. It tasted great, but looked awful. It happed with another one of Mary Berry’s recipes I used. It has never happened before. I was wondering if it had something to do with the self rising flour. Any solutions?
Love this?
My go to favorite as it is so quick and easy. I have also added a large variety of baking store cupboard leftovers into the sponge and icing & not had a failure.
