Lime Cake

Going to visit friends I like to (if I can manage it) take something to share but when that person is an amazing cook it can be a little nerve-wracking. Rather than trying to impress, I just try to do something I would like to try myself or use the ingredients I have around me. This particular time I had a good stock of limes in the house and I was in the mood for cake, so decision was easy. And yes, I know they look like lemons but I assure you they were limes.

The shopping list

125g (1/2 cup) sour cream
1 tsp finely grated lime rind
60ml (1/4 cup) lime juice
150g butter, at room temperature
1 tsp vanilla extract
170g caster sugar
2 eggs
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
2 tbs water
1 lime, thinly sliced

…and what to do with it

  1. Preheat oven to 180°C. Grease and line the base and side of a 20cm (base measurement) springform pan. Combine sour cream, lime rind and 2 tbs lime juice in a bowl.
  2. Use an electric beater to beat butter, vanilla and 100g (1/2 cup) sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream mixture and combined flour, in alternating batches. Spoon into pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Cool in pan for 15 minutes.
  3. Meanwhile, stir the water and remaining sugar in a saucepan over low heat for 2-3 minutes or until sugar dissolves. Bring to the boil. Simmer for 10-12 minutes, brushing down side of pan occasionally with a wet pastry brush, or until golden. Remove from heat. Carefully add lime slices and remaining lime juice. Swirl to combine. Cool for 2-3 minutes.
  4. Transfer cake to a wire rack over a lined tray. Spoon over hot syrup and lime slices.

Lime Cake

Recipe from Taste.com.au