Lime Drizzle Cake

At the moment, my supposedly dwarf lime tree is completely covered with hundreds of limes….  So, I was searching for a cake recipe that uses limes and came across this one.  This buttery cake has a lovely soft texture that is coated with tangy lime syrup and drizzled with icing.

225g unsalted butter, softened at room temperature
225g caster sugar
4 eggs
3 limes, grated and juiced
pinch of salt
250g self-raising flour
25g ground almonds
4 limes, juiced
(grated zest of one of these limes)
140g caster sugar
4 tablespoons icing sugar
1 lime, juiced

  1. Line a 20cm square or round cake tin with baking paper.  Preheat the oven to 180ºC.
  1. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
  1. Beat in the lime zest. With a large spoon, add the flour, salt, ground almonds and lime juice until well combined.
  1. Bake for one hour or until tested with a skewer that comes out clean when inserted in the middle. Place the cake tin on a cooling rack. Prick all over the cake using a skewer.
  1. Make the syrup by putting the lime juice, zest and sugar in a small saucepan. Stir over a medium heat, until the sugar has dissolved and thickened slightly.
  1. Spoon the hot syrup over the hot cake. Leave cake in the tin until it has cooled down and the syrup has been absorbed.
  1. Turn the cake out on a cooling rack, remove baking paper and turn it back the right way.
  1. To make the icing, mix the icing sugar with enough lime juice to make a smooth running consistency. Drizzle the icing on the cake. Allow the icing to set before cutting.



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