Lime syrup cake

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.

Lime syrup cakeYou don’t have to be too precious when preparing this cake, just add all the ingredients to your electric mixer and mix until well combined.


  • 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

Lime syrup

  • 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).

IMG_1936It’s perfect by itself but would also be great with lemon curd and vanilla ice cream.

IMG_1944I’d love your suggestions, what else can I do with an abundance of limes?







Citrus flummery

With an abundance of lemons and lemonade fruits on my two citrus trees, I was trying to think of ways to use them when I remembered a childhood favourite of mine that mum made regularly.


According to a little google research, flummery was a post World War II dessert made with beaten evaporated milk, sugar and gelatine. Also made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse. I don’t remember mum using evaporated milk but I do remember mum making raspberry flummery using Aeroplane jelly crystals.

My version, based on an ‘Austrailan Good Taste 2002 magazine’ recipe available on is light, fluffy and foolproof!

You’ll need;

1/2 cup caster sugar

2 tablespoons of plain flour

1 tablespoon powdered gelatine

1 cup water

2 cups of lemon juice, strained

1 cup orange juice, strained

passionfruit pulp from 2 medium sized passionfruit


How to make;

Place sugar, flour, gelatine, water, juice in a medium saucepan. Whisk until well combined. Bring to the boil, stirring constantly and simmer for 2 minutes or thereabouts.

Pour the mixture into a bowl and place in the fridge for 1 hour or until chilled and the mixture has begun to set around the edges slightly. I was in a hurry for the end result so I placed the bowl in the freezer for half an hour to quicken this process. Stir in the passionfruit (with or without seeds) and transfer mixture to a large bowl.

Flummery liquid

Beat for at least 15 minutes or until it is thicker in consistency and pale. This is the critical part. It can take a while to get to the this point but just be patient. When you think it looks about right pour the mixture into pretty serving glasses, cover with cling-wrap and let set for at least 2 hours. These ingredients make enough for six servings.

Flummery whip

Flummery dishesIf you love citrus desserts you’ll really love this one. You can top it with anything you like. Cream and fresh passionfruit or as I did, black cherries (pitted) and heated up in a sugar syrup and night two, with fresh strawberries.

Flummery cherriesFlummery might be old-fashioned but I think it’s a winner and I’ll be doing my best to give it new life over the coming months with some new flavour combinations. So tell me, what’s your favourite old-fashioned dessert?