Citrusy traybake

I had a baking urge yesterday! Pretty apron came out for the afternoon! After a bit of thought and a flick through my trusted baking notebook I decided to create my own traybake taking inspiration from The Cardamon Trail ( great book ). Off I set. I used a basic traybake recipe, well I say that lightly because what I actually done was made a mistake!! It was already in the oven when I realised and I only realised because I sat down with my notepad to write out the recipe for my blog. So I did have a fingers crossed moment then a quick peak in the oven, followed closely by that over whelming feeling of abort-start again!! I decided to leave it and just see what happened. Well it was that and the fact I was a bit low on caster sugar!!! By some miracle it not only worked but it was light and fluffy to boot!! ( who would have thought it! ) 

I will put my ingredients list of what I used but feel free to use a basic traybake recipe, or if you have a tried and tested one that works for you then use that. What I added gave it a lovely zesty taste that cut through the sweetness perfectly. Great for a summers afternoon cuppa with friends.

I think part of the reason for my mistake was because I had too much going on at the same time, I was making the almond rocks that I have posted recently ( requested ) along with baking I was cooking and prepping Sunday lunch!!! I was obviously having an all or nothing afternoon. To be honest when I realised I had boobed I wished I had opted for a lazy Sunday reading the papers!!

Okay so below is the recipe I cooked, it’s just the amount of flour I made a mistake with. I used 250g instead of 300g, what’s 50g – hardly anything but it’s that science and precision part of baking that scares us all!! Not anymore, I have a new found confidence!!!!

Preheat oven to 180/160 fan/ gas 4

You will need a traybake tin 23 x 30cm (9 x 12in) greased and lined with baking pachment.

  • 225g butter ( room temp )
  • 225g caster sugar
  • 250g self raising flour
  • 2tsp baking powder
  • 4 eggs
  • 4 tbsp milk
  • grated zest 2 limes
  • grated zest 2 oranges
  • grated zest 1 lemon
  • 1 1/2 tbsp black sesame seeds

For the icing you will need:

  • 100g icing sugar, sifted
  • 2 tbsp lime juice
  • grated zest of 1 lime 
  • grated zest of 1 orange 
  • Black sesame seeds for a sprinkle at the end


Toast the sesame seeds in a hot dry pan for a couple of minutes over a medium heat, then crush them lightly in a mortar and pestle. Set aside.

Put the butter, sugar, flour, baking powder, eggs and milk into a large mixing bowl and mix the ingredients with an electric hand whisk until smooth. Stir in the lime, orange & lemon zest along with the sesame seeds. When this is all combine pour the mixture into the prepared traybake tin and level the top.

Bake for 30 minutes or until shrinking away from the sides of the tin and springy to touch. Leave to cool in the tin, then lift out with the baking parchment to cool on a rack.

To make the icing, mix the sifted icing sugar with the lime juice and the zest to form a runny paste. Spoon this mixture over the traybake then sprinkle on the sesame seeds.

When your ready cut into 12 squares make a pot of tea and enjoy! 


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