Lemon and lime crunch cake,
Makes 12 slices, 5sp a slice
175g self-raising flour (17sp)
A pinch of salt
60g low fat spread (8sp)
100g caster sugar (25sp)
1 egg, beaten (2sp)
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
150g fat free natural yogurt (3sp)
40g Demerara sugar (10sp)
Preheat the oven to Gas Mar 3/180oC/160oC fan oven. Line a 900g loaf tine with non stick baking parchment.
Sift the flour, baking powder and salt into a small bowl.
In a mixing bowl, cream the low fat spread and caster sugar together for about 3 minutes using an electric mixer.
Beat in the egg and 2/3rds of the lemon and lime zests. Add half of the flour to the mixing bowl and mix briefly, followed by half of the yogurt and mix again. Repeat with the rest of the flour mixture and yogurt. Don't over mix or the sponge will be rubbery. The mixture iwll be quite stiff compared to a standard sponge cake batter.
Spoon the cake mixture into the prepared loaf tin and spread out evenly. Bake on the centre shelf for 35-40 minutes. A skewer pushed into the centre of the cake should come out clean when it is cooked. Remove the cake from the oven.
Quickly mix together the rest of the citrus zest with the lemon and lime juice and the Demerara sugar. Use a skewer or fork to make little holes all over the cake, spoon the citrus drizzle on top and leave to soak in. Cool the cake in the loaf tin.
Store in an airtight tin for up to 3 days.
Cooks tip: to get more juice out of citrus fruit, warm them for 15-20 seconds in the microwave before halving and squeezing. Alternatively, simply roll the whole fruit on the work surface, pressing down firmly as you do so, to release more juice.