Bought a bundle of cookery magazines from a charity shop the other day, and this recipe was in an Australian one. I like traybakes.
The bake has lots of good things in it - dessicated coconut, lime zest, walnuts, dates, and it's easy to make. The biggest problem was changing the Aussie cups into grams. The cake turned out fine, so I must have my conversions fairly accurate!
Preheat oven 180C/gas4
Grease and line a rectangular tin about 28 x 8 cm.
For the cake:
Put 150g flour, 110g caster sugar, 85g dessicated coconut, finely grated zest of 1 lime [you'll need another lime if you're going to make the candied lime peel, 150g chopped dates and 60g chopped walnuts into a bowl. Stir together.
Add 180g melted butter and mix together; then add 1 egg [lightly beaten] and stir together. Press this mixture into your tin and bake for 20 mins till golden.
Leave in tin for 5 mins then turn out onto wire rack.
For the lime Icing:
Put 225g icing sugar in a bowl with 15 melted butter and 1-2 tbspn lime juice. Mix together and spread over cool cake. Leave to set then cut into squares.
Make some candied lime peel - peel rind off 1 lime with a potato peeler and cut it into thin slices. Put 110g of caster sugar in a pan with 60ml of water. Add lime rind and stir over low heat till sugar has dissolved. Simmer uncovered, without stirring for 5 mins. Drain on wire rack and use it to decorate the tray bake.
Great flavours, lovely textures - crunch from the walnuts, soft from the dates, and the lovely hint of lime. The candied lime peel gives it that extra lime kick. One to make again.
I made the peel before making the cake so it could 'set', if that's the right word. Think I'll make some candied orange and lemon peel using this method - don't like the taste of the shop bought stuff.