Kiwi Cake with Lemon Icing

Serves: 8-10 Pieces

Prep time: 10-15 Minutes

Total time: 35-40 Minutes

Ingredients

Cake

12oz / 340g Self Raising Flour Cake

12oz / 340g Light Brown Sugar

12oz / 340g Margarine/Butter

6 Eggs

Dash of Vanilla Extract

5 Kiwi (Peeled & Diced) & 2 Kiwi for decoration (Peeled & Sliced)

Juice of 2 lemon

Icing

4oz / 110g Cream Cheese

8oz / 225g Icing Sugar

Grated zest from 2 lemons

Directions

1. Pre heat the oven at 160 degrees / Gas mark 3. Firstly, Grate the zest off the lemon and squeeze the juice from them.

Helpful Hint – Heat the lemons in the microwave before squeezing, this will ensure more juice comes from the lemon, be very careful though. Hot lemon juice isn’t a pleasant thing to get on your skin.

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2. To make the cake, cream the sugar and butter together using a mixer or a whisk. When creamed together, add the eggs one by one. Also add the vanilla extract & the lemon juice.

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3. Add the self raising flour, mix and then fold in the diced kiwi.

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4. Pour out into a lined baking tin/tray and place into the oven for 15-20 minutes, or until the cake has turned golden brown.

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5. While the cake is baking, make the lemon icing, do this by combining the cream cheese, icing sugar and lemon zest. Do this until it forms a stiff mixture.

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6. When the cake has baked, leave to cool on a wire rack.

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7. When the cake has completely cooled, spread the icing over the cake and place the kiwi slices on the cake. Cut into slices and enjoy!

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(Note in the pictures, there is a lot more slices and an overall bigger cake, if you want these results, double the recipe quantity)