An even better Lime Syrup Cake

So I am a little obsessed with limes. And when they get made into delicious things like…

lime syrup cakes

can you blame me? Now if you’re feeling like you’ve got a bit of deja vu, then you wouldn’t be too far off. I did post the CWA Lime Cake way back in 2010 when I began this blog. But with the second birthday of this little blog of mine swinging round, I thought i’d bring back my old favourite but with a little delicious tweak.

I saw this recipe on the beautiful Kiki’s blog after i’d scored a bag of limes ridiculously cheaply. Apart from making a Key Lime Pie and some watermelon, lychee and lime cocktails, Lime Syrup Cake was the perfect way to use these babies up. And the Women’s Weekly recipe that Kiki used intrigued me with its addition of ricotta. What I love about the CWA recipe is the beautiful light buttery texture of the cake as well as the lovely limey syrup left at the bottom. This recipe is much more dense but infinitely soft and oh-so-lime-syrupy!

I used Greek Style Yoghurt instead of ricotta because I couldn’t get my lazy ass to the shops to buy some. Oops.

But look at the cute tea cosy behind it!

If you’re currently suffering from the chilly turn in Sydney, I’m sure this hot, fresh out of the oven cake will warm you up

The super moistness and limeness of this cake comes from a little lime in the batter but mostly the lime syrup trickled over the top while it is still warm.

I recently discovered Weis Vanilla Bean Icecream. This has to be hands down the best vanilla ice-cream i’ve had so far. A few scoops of this baby cuts through the lime if you’re not such a fan of the sour.

mmmmmmmmmmmm

and an action shot, just so you can feel jealous. But better than feeling jealous, you can go get some limes and make this freakin cake! You won’t be disappointed!

So, my lovelies, do you love limes? And what do you like to eat to keep away these winter chills that are currently invading Sydney?

Lime Syrup Cake – Adapted from The Australian Women’s Weekly

Cake Ingredients

200g butter

1 tablespoon lime zest

1 cup (220g) caster sugar

3 eggs, separated

250g greek yoghurt

1/2 cup (125ml) milk

1 1/2 cups (225g) self raising flour

Syrup Ingredients

1/3 cup (80ml) lime juice

1/4 cup (60ml) water

2/3 cup caster sugar

Method

Preheat oven to 180deg (160deg if fan forced). Grease a 20cm bundt pan well with extra melted butter.

1. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy

2. Beat in egg yolks, yoghurt and milk

3. Transfer to a large bowl and stir in sifted flour.

4. Beat egg whites in a small bowl until soft peaks form

5. Fold into batter in two batches then pour into a greased 20cm bundt pan. Bake on 160 degrees for 40-50 mins. Check regularly as mine was truly cooked by then

6. Turn cake out onto a wire rack and cool for 5 mins before covering in syrup

 

Lime Syrup Method

1. During the last 10 mins of the cake baking, begin making your syrup

2. Stir the lime juice, water and sugar in a saucepan over a low heat until the sugar has dissolved. Bring to the boil.

3. Boil uncovered for 10 mins, keeping a careful eye on it! Don’t let it caramelise! In the mean time, stab your cake all over it’s surface with a skewer to help the syrup absorb

4. When the syrup has thickened a little, take the pan off the heat and pour gently over your cake.

 

 

What to do with all those Easter Eggs – Easter Egg Brownie Bites

So the bunny has been, the long weekend has ended and I still have easter eggs left on my kitchen table. I think there might be something wrong with me. I did get sick over easter, so perhaps the sickness entered my brain and altered my chocolate lobe? Are there any doctors out there that can recommend treatment? Particularly as I feel like I cannot scavenge for half price eggs this year as they might just end up going to waste. Although if YOU, my lovely reader, have been able to scrounge some super cheap eggs or have any left over and are wondering what to do with them, read on. I have some suggestions. Either way, here is the story of my easter and the terrible affliction that I seem to have been left with.

It started with a strange anomaly with the bourke st bakery flourless chocolate cake.

I only had one piece. Yes, you read that right. One.

No matter, no worries, all things must pass. Right?

Wrong.

Out of all these easter goodies from my beautiful students, I just didn’t feel like eating much.

Even my favourite Lindt bunnies seemed to have lost their jingly allure.

so I put these cute bunnies on top of some cupcakes to take to the S family for easter.

Didn’t actually eat any. Despite them being super cute.

I rallied a little with some delicious easter afternoon tea at the Observatory Hotel

Which was, as always, fantastic.

Brilliant service, lovely food, a vast array of tea and great ambiance, I cannot recommend them highly enough.

I also gave myself an easter mani with Bloom ‘Corfu’ and OPI ‘Teenage Dream’. I thought it made them reminiscent of the shimmery easter egg foil and might induce some chocolate appetite.

But I still had many eggs left over. So I decided that I had to get baking and sort myself out.

Which led me to these Easter Egg Brownie Bites. Perhaps one of the easiest recipes ever.

And it’s therapeutic! Sorry Mr Bunny, but you had to go.

After all, perhaps all I needed to do to appease the chocolate gods and restore me to health was a sacrifice?

It is a one bowl recipe and doesn’t even require a mixer of any sort! Easy!

Hide your eggs in the brownie batter (and relieve your lovely weekend memories of easter eggs hunts!)

then bake, bake, bake, my pretties!

Just 12 minutes is all it takes

And then enjoy the warm, gooey, melty centre.

Good lord, these are tasty and last for days as all they need to restore gooey-ness is to be nuked for 30 seconds in the microwave. And, even better, they used up two packets of small easter eggs and make great gifts for morning/afternoon teas.

So, my lovelies, now that I have helped you with your easter egg excess, are you able to help me with my predicament? Do I just need to bite the bullet and eat all the chocolate in order to re-store my factory settings? This blog has documented my love of chocolate over the last two years and I refuse to believe that this is a permanent state of nonchalance re: chocolate. Send me your solutions!

Easter Egg Brownie Bites – Adapted from this recipe from taste.com

Ingredients

150g unsalted butter

100g dark choc easter eggs

100g Lindt milk chocolate easter bunny, chopped.

1 packet mars bar easter eggs

1 packet malteser easter eggs

1/2 cup caster sugar

1 cup plain flour

2 eggs, lightly beaten

Method

1. lightly grease your mini muffin pan (1 1/2 tbsp capacity) and heat your oven to 160 degrees celsius (fan forced)

2. place butter, dark chocolate eggs and chopped up bunny into a microwave safe bowl and nuke them all on 50% power for 2 mins. Make sure that you pause every 30 seconds to stir your chocolate around, you don’t want to burn it!

3. Stir in sugar and leave to cool slightly

4. mix in the flour then eggs making sure that you incorporate each ingredient properly

5. spoon the mix into your muffin pan. As there is no rising agent in this mix you can safely fill them almost to the top of the hole, just remember that some of the batter will be displaced by the egg when you insert it

6. unwrap your easter eggs and push them into the centre of each hole making sure to cover the top of the egg with batter

7. bake for 12 mins

8. eat while still warm!

Note: these will store for a few days if left in an airtight container. If you want to heat them up again (which I highly recommend) you just need to pop them under the grill for a few mins or put them in the microwave for 30 seconds

Good Morning, Vanilla Stewed Rhubarb!

I’ve never been a morning person. I’m a chronic pusher of the snooze button. In fact, I have been known to sleep clear through my alarm. On several occasions. I frequently miss breakfast, my wardrobe is full of things that don’t need ironing and I snore. Well, snoring isn’t strictly relevant to my morning routine but hey, at least I’m honest.

So it might surprise you to know that for the last term i’ve been getting up half an hour earlier than usual in order to do some much needed exercise. As much as I love baking, I was not loving the squishy unable-to-fit-into-my-clothes feeling. Those of you who are fellow not-morning people will attest that the lure of warm sheets and sweet dreams often counteracts any good intentions re: exercise so I needed to come up with some strategies to tumble me willingly (or unwillingly) out of bed.

Setting three separate alarms was a good start

Opening my curtains so that the sun shone on my face was another good one

But I think the most effective was knowing I had enough time for a delicious breakfast

like this one!

After not being able to find any cereals in the supermarket that weren’t loaded with sugar but actually tasted nice, I decided to make my own granola. After my morning exercise, I sprinkle some of this onto some vanilla yoghurt and then, if i’m super organised (or motivated) I top it off with some stewed rhubarb. Because how delicious is rhubarb!

I started with the rhubarb stewing after I had some rhubarb stalks left over from a cake I made. There were too many precious ruby stems to throw away, yet not enough to make another cake or tart. So I chopped the stems up into 2 inch lengths and whacked them into a saucepan along with one split and de-seeded vanilla bean and two tablespoons of caster sugar. I think that if you really wanted you could omit the sugar to make it healthier, but I quite enjoy the extra sweetness to balance out the tartness of the rhubarb.

it really is as simple as that. Whack it all together over a medium heat

watch the sugar dissolve

and marvel at all the pretty colours!

then simmer for 20 mins or until rhubarb is tender and all the sugar is dissolved.

As the mornings are becoming chilly. you could even reheat the rhubarb before adding it to your breakfast if you need a little bit of warmth. The other thing that you could do is to add warm milk instead of yoghurt then add your warmed up fruit. Either way, this is certainly a breakfast to get out of bed for!

So, my lovelies, are you a morning person? Or do you find yourself similarly cocooned in the warmth of your blankets and unable to wrench yourself free to begin the day?

Stewed Rhubarb

Ingredients

3 stalks of rhubarb (you can increase the quantities if you want to make a bigger batch, just whack in an extra vanilla bean and a little more sugar)

2 tbsp caster sugar

1 vanilla bean, split and de-seeded

Method

1. Wash and trim your rhubarb stalks, then chop each stalk into 2 inch long pieces

2. Place rhubarb in a small saucepan along with sugar and the vanilla bean and seeds

3. Place saucepan over a medium heat and stir occasionally for 20 mins or until rhubarb is tender and the sugar has dissolved

4. Remove saucepan from heat, remove vanilla bean and leave to cool

5. Spoon rhubarb and sauce over cereal or ice-cream and store the rest of your fruit in an airtight container in the fridge for up to two weeks