Zingy Lime cake - perfect for the beach |
I change the flavouring to suit my mood. Favourite for the beach this year is a plain cake made in roasting tin topped with icing made with icing sugar, grated lime zest and juice of a lime. It's a zingy sweet topping on a moist cake that cuts through the salt and sand after a few hours in the surf. Best for Lunch boxes is plain fairy cakes with a handful of plain chocolate drops in the mixture, they taste nice and no icing to stick to the sandwich's. Cakes to impress and that sound trendy are plain fairy cakes with butter cream icing made with salted butter and unrefined icing sugar to give a salted caramel icing topped with a fresh Blueberry (local of course!)
So Here's the recipe to make 24 fairy cakes or a small roasting tin:
225g soft margarine
225g Castor sugar
4 Elsa's organic duck eggs
225g self raising flour
Add margarine and sugar into mixing bowl and beat with electric mixer. Add eggs and flour and beat some more. Fill 24 cake cases or your choice of tin. Cook at 180 degrees until the top springs back when touched or poke with a skewer and make sure it comes out clean
Ice with you choice of topping.
Easy!