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Member recipe

Raspberry and Lime Squares

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Serves 1 - 9 Squares

Fruity sponge squares with a zingy icing. Easy to make and easy to eat!

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  • 175g Caster sugar
  • 175g Soft butter/margarine
  • 250g Self-raising flour
  • 1 tsp Baking powder
  • 3 Eggs
  • Splash of milk
  • Generous handful of Raspberries
  • 1 Lime, juiced (use 1 tbsp, save the rest for icing)
  • For Icing
  • 250g Icing sugar (approx)
  • Lime juice (as above)


    1. Preheat the oven to 180C/Fan 160C/Gas 5. Lightly grease a square baking tin
    2. Beat sugar and butter together until light and creamy. Gradually add the flour and baking powder until smooth. Add eggs and stir. If the mixture is stiff, add a splash of milk to soften.
    3. Mash the raspberries in a bowl or with a pestle. Add 1 tbsp of lime juice and add to the cake batter. Fold the mixture lightly.
    4. Pour the cake batter into the cake tin, making sure it is even. Bake in oven for 35-40 minutes, until springy to touch. TIP: use a knife to test the middle. If the mix sticks to the knife, it's not cooked. Leave to cool for 10 minutes in the tin before turning out on to a cooling rack.
    5. For the icing - gradually add the lime juice to the icing sugar to make a runny paste. When the cake is cool, drizzle over the icing or completely cover, as desired. Cut into 9 squares and serve on it's own or with cream or ice-cream.

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