Easy Lime Syrup Cake

Limes seem to be everywhere this season. Strangely, they have become more prolific and cheaper than lemons. My garden lime trees are thriving, with fruit and further flowers in abundance. This glut calls for a lime syrup cake.

Microplane or Zester?
Microplane or Zester?

Although a Neil Perry recipe, chef extraordinaire, this cake is delightfully easy to make. No fancy procedure, you can mix it in a bowl by hand or with a stand mixer. All you need is an abundant lime supply and a few other pantry staples.

organic eggs and limes.
organic eggs and limes.

This cake was made for the ‘export market’ and so it was ‘tarted up’ on the board with a few in season flowers and a liberal dusting of icing sugar. It is dense, moist cake with a sweet/sour/tropical flavour.

Ingredients.

  • 350 g caster sugar
  • 300 g self- raising flour
  • 90 g desiccated coconut
  • zest of 1 lime
  • 250 g unsalted butter, melted
  • 2 eggs
  • 1 cup milk.

For the syrup

  • 225 g castor sugar
  • zest of 1 lime
  • juice of 5 limes.

Method

Preheat oven to 180c. Lightly grease a 19 cm square cake tin. Line the base and sides with baking paper that extends 2 cm above the sides. Sift together the sugar and flour and mix with the coconut and lime zest in a bowl. Stir in the butter. Combine the eggs and milk and add to the bowl. Mix until smooth. ( by hand or briefly in the mixer)Spoon the mixture into the prepared tin and bake on a tray for 1 hour, or until a skewer comes out completely dry. If the top of the cake starts to brown before it is baked through, cover with some foil and continue cooking.

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Meanwhile make the syrup. Put the sugar and 185 ml of water in a heavy based saucepan and stir over low heat until the sugar is fully dissolved. Add the lime zest and juice, bring to the boil, reduce the heat and simmer, uncovered for 8 minutes. Strain.

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Remove the 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. Let it stand for about 20 minutes or until the syrup has soaked into the cake, then turn it onto a wire rack lined with baking paper and allow to cool.OLYMPUS DIGITAL CAMERA

To serve, simply slice or serve with cream or fresh fruit salad.

The cake photographed in odd winter light.
The cake photographed in odd winter light.

Leah from The Cookbook Guru is taking a look at Neil Perry’s cookbook, ‘The Food I love‘ this month. This recipe may be found on p 404 of that book.

Di's house.
Di’s house.

 

27 thoughts on “Easy Lime Syrup Cake”

  1. I’m really enjoying that limes have become so readily available. This cakes looks excellent, almost too simple to be true. A slice would go down well with my morning cuppa!

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  2. Wonderful cake. Am envious of your limes. They are very expensive here. Also, they are small and look like green golf balls. Yours remind me of ones we had in Portugal – a hybrid cross between lemon and lime. They made the most fabulous curd and marmalade.

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    1. They are Tahitian limes. If left on the trees, they get a yellow glow but the insides are green and lime tasting. They seem to do quite well here. Lime is the new black!
      In Indonesia, the limes are tiny but prolific- there are no lemons. Lime teas with syrup and ice are refreshing.

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  3. I think I can taste that from here 🙂 It reminds me of a lemon syrup loaf my mum used to make for our after school snack. I must ask her about the recipe.

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      1. I’m still the UK visiting the rellies. Berlin next week to see my Mother-in-law then back home to Shanghai – which I’m missing strangely enough. It’s very quiet here 🙂

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