Sunday, April 5, 2015

Lime syrup cake

With limes in season and hubby's birthday coming up, it was perfect timing to bake a lime syrup cake for the family get together lunch. I've made this once before and found this cake so moist with a sweet sour taste. As this was to be the birthday cake, I added a few strawberries for the finishing touches.

 



Ingredients


350g caster sugar
30g self raising flour
90g desiccated coconut
zest of 1 lime
250g unsalted butter melted
2 eggs
250mL milk

Lime syrup
225g caster sugar
zest of 1 lime
juice of 5 limes
180mL water

Method


1. Preheat oven to 180 degrees Celcius.

2. Lightly grease a 19cm (7.5inch) square cake tin. Line the base and side with baking paper.

3.Place together the sugar, flour, coconut and zest in a bowl.

4. Pour in butter, eggs and milk and mix until smooth.

5. Spoon mixture into the prepared tin and bake for 1 hour (or until skewer put into the centre comes completely dry).

6. Put foil over the cake at 40minutes to prevent it getting too brown and continue cooking.

7. Make the syrup when the cake has 10mins of cooking time to go. Put sugar and 180mL in a heavy based saucepan and stir over low heat until sugar is fully dissolved. Add the lime zest and juice bring to boil and reduce the heat and simmer uncovered for 8 minutes then strain.

8. Remove cake from the oven and use a skewer to poke a few holes evenly over the cake. Slowly pour the hot syrup over the cake and let it stand for 20mins to soak though.

9. To serve simply slice and serve on its own or with strawberries.

10. Cut up the baking paper into triangle edges and tie up with twine for a quick and easy presentation.


Handy hint


Pour the hot syrup over the cake whilst its still hot to soak up all the liquid.