Preserved lemon traybake from Time to Eat: Delicious Meals for Busy Lives (page 212) by Nadiya Hussain

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Notes about this recipe

  • Ro_ on November 26, 2020

    I made this to use up some preserved lemons and a tin of condensed (yes, not evaporated as stated in the recipe) milk. The traybake itself was lovely, a really good texture, colour, taste and rise. The preserved lemon topping itself I was less convinced with - that salty note is just a smidge odd and I prefer a traditional lemon drizzle I think for this type of cake. I might repeat the sponge with a different topping.

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