This traybake combines salty, sweet and zesty flavours. It’s an assault on the senses but in a good way. Something a little different, but not steering too far away from the classics.
While you’re making up the batter, you might like to make an extra cake for the freezer – so just double up the cake ingredients if so.
Ingredients you’ll need
For the cake
- 225g unsalted butter 225g caster sugar
- 275g self-raising flour, sifted 1 teaspoon baking powder 4 large eggs
- 4 tablespoons whole milk 1 lemon, zest only
For the topping
- 2 preserved lemons
- 1 x 170g tin of evaporated milk
How to make your Preserved Lemon Traybake
- Preheat the oven to 160°C/fan 140°C.
- Grease and line a 30cm x 23cm traybake tin.
- Put the butter, sugar, flour, baking powder, eggs, milk and zest into a mixing bowl and mix on a high speed for 2 minutes, until you have a smooth, shiny batter.
- Pour it into the prepared tin and level the top.
- Bake in the oven for 35-40 minutes.
- Discard any pips from the preserved lemons, then blitz with the evaporated milk and pass through a sieve.
- While the cake is still hot, spread the salty lemony milk all over it, so it can be absorbed. After 15 minutes, remove the cake from the tin and it is ready to slice.
This can be eaten cold, but is best warm! The cake also freezes well – just wrap it in foil and then tightly in clingfilm.
Makes: 12 SQUARES
Active time: 20 MINUTES
Total time: 1 HOUR
Recipe credit: taken from Time to Eat by Nadiya Hussain (Michael Joseph, £20)