LUSCIOUS LIME DRIZZLE CAKE

THIS lime loaf cake is an easy variation on a lemon drizzle cake. If you prefer to use lemons, simply replace the limes in the recipe with one large lemon. You will need a 450-500g/1lb loaf tin. Serves 6-8

100g (3½oz) butter, softened plus extra to grease 2 limes 2 eggs 2 tbsp milk 125g (4½oz) self-raising flour 1 scant tsp baking powder 100g (3½oz) caster sugar 50g (1¾oz) granulated sugar

Heat the oven to 170c/fan 150c/ gas mark 3. Grease the loaf tin, then line the base and short sides with a piece of greaseproof paper that extends over the sides. Finely grate the lime zest and squeeze the juice. Beat the eggs and milk together in a small bowl. Sift the flour and baking powder into a large bowl and stir in the caster sugar. Cut the butter into small cubes and add to the bowl. Add the egg mixture and lime zest and beat with an electric whisk until smooth, for about one minute. The mixture should have a dropping consistency. Pour the mixture into the prepared loaf tin and bake for 35-40 minutes, or until the top springs back when pressed lightly. Test by inserting a skewer into the centre — it should come out with a few moist crumbs but no raw mixture. Leave to cool in the tin for five minutes before turning it out onto a wire rack to cool a little more. Meanwhile, put the granulated sugar in a small bowl and stir in enough lime juice to make a runny syrup. Return the cake to the tin while still a little warm and pour the syrup over the loaf. Leave to cool completely, then remove the cake from the tin by lifting the greaseproof paper ends. Cut into slices to serve.