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.
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
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
1/3 cup (80ml) lime juice
1/4 cup (60ml) water
2/3 cup caster sugar
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.