Raspberry And Lime Squares
Deliciously moist and bursting with fruity flavors, this Raspberry and Lime Cake is a delightful treat perfect for any occasion. The zesty lime adds a refreshing twist to the sweet raspberry undertones, creating a harmonious blend of flavors in every bite. The light and fluffy texture of the cake pairs beautifully with the tangy lime icing that drizzles down the sides, making it both visually appealing and irresistible to indulge in. Each square slice is a delightful symphony of flavors that is sure to please your taste buds and leave you craving for more.
— Constant Cookbook
Ingredients
- 175g Caster sugar
- 175g Soft butter/margarine
- 250g Self-raising flour
- 1 tsp Baking powder
- 3 Eggs
- Splash of milk
- Generous handful of Raspberries
- 1 Lime, juiced (use 1 tbsp, save the rest for icing)
- For Icing
- 250g Icing sugar (approx)
- Lime juice (as above)
Instructions
- Preheat the oven to 180C/Fan 160C/Gas 5. Lightly grease a square baking tin
- Beat sugar and butter together until light and creamy. Gradually add the flour and baking powder until smooth. Add eggs and stir. If the mixture is stiff, add a splash of milk to soften.
- Mash the raspberries in a bowl or with a pestle. Add 1 tbsp of lime juice and add to the cake batter. Fold the mixture lightly.
- Pour the cake batter into the cake tin, making sure it is even. Bake in oven for 35-40 minutes, until springy to touch. TIP: use a knife to test the middle. If the mix sticks to the knife, it's not cooked. Leave to cool for 10 minutes in the tin before turning out on to a cooling rack.
- For the icing - gradually add the lime juice to the icing sugar to make a runny paste. When the cake is cool, drizzle over the icing or completely cover, as desired. Cut into 9 squares and serve on it's own or with cream or ice-cream.
Yield
Makes 9 squares
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