Lime drizzle cakeJan 15 2016 · Recipe from New Ideas
This is very refreshing cake and perfect for afternoon tea or simply for snack. It has very moist texture almost damp with of course delicious taste. You don’t need to serve with cream or ice cream or anything. Simply serve as it is with nice hot cup of tea without sugar. For those who have nut allergy, simply replace the almond powder with flour or ground whole wheat to give more rustic texture.
- 100g caster sugar
- 175g butter, softened
- 4 large limes (around 180gr)
- 3 large eggs
- 100g flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 75g ground almonds
- 1/8 teaspoon of salt
- 5 tablespoons of milk
- 100g sugar
- Pre-heat the oven to 180C.
- Grease and line loaf tin bread with greaseproof or parchment paper. Beat together the butter, caster sugar and the finely grated zest of 4 limes until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
- Sift the flour and mix with almond and fold into the egg mixture. Add 1 tablespoon of lime and around 5 tablespoons of milk to bring the mixture to a little bit lighter (easily dropping from spoon) consistency, then spoon into the prepared tin and even out the top.
- Bake for about 45-50 minutes until a skewer comes out dry.
- Mix together the remaining lime juice (from the other 4 limes) with the sugar then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb before adding the next. Allow cooling in the tin before removing from the tin. Served immediately.