Recipe

Lime syrup cake

A traditional baba tin is the best option for this zesty lime syrup cake, but you can use an ordinary ring or loaf tin.

Dec 21, 2006 1:00pm
  • 45 mins cooking
  • Serves 8
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Ingredients

Lime syrup cake
  • 1 1/2 cup (330g) caster sugar
  • 2 tablespoon vegetable oil
  • 1 egg
  • 2 egg-whites
  • 1 1/2 cup (225g) self-raising flour
  • 1/4 cup (30g) ground almonds (almond meal)
  • 1 cup (250ml) buttermilk
  • 2 tablespoon lime juice
Lime syrup
  • 2中等酸橙
  • 1/4 cup (60ml) water
  • 1/4 cup (55g) caster sugar

Method

Lime syrup cake
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm baba cake pan.
  • 2
    In a small bowl, beat sugar, oil, egg and egg-whites with an electric mixer until thick and creamy. Transfer mixture to a large bowl, fold in sifted flour, almonds, buttermilk and juice. Pour mixture into prepared pan and bake for about 45 minutes.
  • 3
    To make lime syrup, use a zester to remove rind, avoiding white pith. Squeeze juice from limes; you will need one-quarter cup (60ml) juice. Combine juice, water and sugar in a saucepan. Stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, add rind. Simmer uncovered without stirring for 10 minutes. Transfer to a heatproof jug.
  • 4
    Stand cake five minutes before turning onto a wire rack over a tray. Pour hot lime syrup over hot cake. Serve warm or cold.

Notes

Best made on the day of serving.

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