CITRUS TRAYBAKE WITH GLACÉ ICING

If you are not eating the traybake all at once, just cut each square as needed to prevent it drying out. Citrus cakes are always a favourite in our house.

Makes 16 pieces

For the citrus sponge

225g (8oz) baking spread, straight from the fridge, plus extra for greasing 225g (8oz) caster sugar

225g (8oz) selfraising flour

4 large eggs 1tsp baking powder Finely grated zest of 1 lime, 1 lemon and 1 orange

For the glacé icing 225g (8oz) icing sugar

Juice of ½ a lime, ½ a lemon and ½ an orange

Finely grated zest of ½ a lemon and ½ an orange, to decorate

Preheat the oven to 180°C/fan 160°C/ gas 4. Grease the base and sides of a 23 x 30cm traybake tin and line with nonstick baking paper.

To make the sponge, measure the baking spread, sugar, flour, eggs, baking powder, lime, lemon and orange zest into a large bowl or free-standing mixer. Whisk using an electric whisk until light and fluffy.

Spoon into the tin and level the

surface. Bake in the oven for 30-35 minutes, or until well risen and springing back when pressed in the centre.

Leave to cool in the tin for 10 minutes, then carefully turn out, discard the lining paper and set aside to cool completely on a wire rack.

To make the glacé icing, sift the icing sugar into a bowl.

Combine the citrus juices in a jug and pour into the icing sugar slowly while stirring, adding only enough to make a spreadable glacé icing. Spread the icing over the traybake, then sprinkle the remaining zest over the top.

Leave the icing to set for about an hour before cutting into pieces to serve.