Every couple of days I have the great pleasure of picking limes from my tree. With this relaxing activity, comes the pressure to use the limes so their juicy goodness doesn’t go to waste.
I’ve added them to cocktails. I’ve made lime curd, preserved limes, lime dressing for salads and more recently this simple and very tasty lime syrup cake.
- 200 grams softened but not melted butter
- 200 grams caster sugar
- 4 large eggs
- 100 grams self-raising flour, sifted
- 2 teaspoons baking powder
- 100 grams almond meal
- finely grated zest and juice of one lime
- 75 grams icing sugar or 50 grams caster sugar
- finely grated zest and juice of two limes
Preheat the oven to 180c. Put the butter, sugar, eggs, flour, almond meal, baking powder, lime zest and juice in the bowl of an electric mixer and beat until well combined. Spoon the mixture into a spring-form cake tin lined with baking paper. Bake in the preheated oven for 30 – 40 minutes but check it at 20 minutes to ensure it’s not burning too much around the edges. When it’s risen, is firm to touch and a nice golden color, take out of the oven and make small holes all over the surface with a skewer. Spoon the lime syrup over the cake, allowing it to seep in between spoonfuls. If you have the willpower leave the cake to cool before slicing or eat it while still warm (which is what I did).