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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.
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.
3. Add the self raising flour, mix and then fold in the diced kiwi.
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.
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.
6. When the cake has baked, leave to cool on a wire rack.
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!
(Note in the pictures, there is a lot more slices and an overall bigger cake, if you want these results, double the recipe quantity)
