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
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
- Line a 20cm square or round cake tin with baking paper. Preheat the oven to 180ºC.
- Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
- Beat in the lime zest. With a large spoon, add the flour, salt, ground almonds and lime juice until well combined.
- 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.
- 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.
- Spoon the hot syrup over the hot cake. Leave cake in the tin until it has cooled down and the syrup has been absorbed.
- Turn the cake out on a cooling rack, remove baking paper and turn it back the right way.
- 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.