Baking and stuff

Lime Drizzle Cake

Lemon Drizzle Cake is a firm favourite in this house but I still love to experiment! That led to the arrival of Orange Drizzle Cake* and this week, Lime Drizzle Cake. It was such a nice change and reallyScreenshot_20181212-195830_Chrome was delicious. Most of all, we loved the extra tang of the lime juice.

8 oz, castor sugar
8 oz, unsalted butter
4 eggs, beaten
8 oz, self-raising flour** – sifted
Rind of two limes, finely grated
6 tbsp, lime juice
3 1/2 oz, icing sugar – sifted

1. Pre-heat the oven to 180C (fan)
2. Line a loaf tin with greaseproof paper
3. Cream the sugar and butter until pale
4. Add the beaten egg in 4 stages, combining each time
5. Add in the flour in stages, combining each time
6. Add the finely grated rind and two tablespoons of lime juice
7. Bake for 50-60 minutes in the centre of the oven (loosely cover with tinfoil mid-way through the baking to avoid burning). The cake is baked when a skewer inserted into the centre comes out clean
8. In a saucepan, gently heat the icing sugar with the remaining lime juice until it is syrupy
9. Prod the hot cake with a skewer all over and carefully pour the warm syrup all over
10. Leave to cool in the tin
11. Serve simply with a mug of coffee or with whipped cream and fresh raspberries

*The reciple for the Orange Drizzle Cake can be accessed here:

** I had no self-raising flour so I used 8 ounces of plain flour and added three teaspoons of baking powder. Worked like a dream!


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