For Sheila who asked for the recipe:
5 oz each of self raising flour, caster sugar (I use the golden variety) and fat (I use Flora buttery)
3 medium eggs
1 very loaded tablespoon lime marmalade (I think 3 level tablespoons would be about it).
1 small lime
1 small lemon
Cream the fat and sugar. Beat in the eggs, marmalade and grated rind of the lemon and the lime and the juice of half the lemon. Add the flour and mix. Bake for approx 30 mins at 160 centigrade. Make a glaze by mixing fondant icing sugar with equal quantities of lemon and lime juice. Difficult to give a quantity for the fondant as I just add it until the consistency is right, bu as a guide it should be about as thick as un-whipped double cream when poured. Prick cake all over with a cocktail stick, and whilst the cake is still warm, smooth over the icing. It will run over the cake; I use the back of a teaspoon to ‘guide’ it. It’s quite a gooey cake, but very light.
NB: I no longer buy unwaxed lemons and limes (which cost more) as I recently read that you can wash off the wax with warm water and a small vegetable brush.