As with many of my creations, this came about because I didn't have the correct ingredients to follow a recipe. I substituted 2 limes for 2 lemons and mis-read the volumes of the dry ingredients. Still the resulting cake is wonderfully light with the zesty zing of the citrus giving it a slightly sharp balance. I dare you to stop at one square!
Lemon and Lime Drizzle Cake
175g/7oz butter or margarine
250g/10oz caster sugar
3 eggs
250g/10oz self raising flour
2 lemons, unwaxed
2 limes
75g/3oz granulated sugar
Preheat the oven to 180c/350f/gas mark 4. Lightly oil and line the base of 23cm/9 inch
square cake tin with greaseproof paper.
In a large bowl cream together the butter or margarine and
the caster sugar until fluffy and light.
Add one egg to the creamed mixture and mix in, then add one
third of the flour repeat twice more until the eggs and flour have been mixed
in.
Finely grate the zest and squeeze the juice one of half a
lemon and half a lime and stir this into the cake mix.
Spoon the mixture into the cake tin and level the
surface. Bake in the pre heated oven for
25-30 minutes. The cake is cooked when a
skewer inserted into the centre of the cake comes out clean.
Whilst the cake is baking, use a zester to remove the peel with
a zester from the remaining lemon and lime.
Mix with half the granulated sugar and reserve.
Squeeze the juice of the lemon and lime into a small
saucepan, add the remaining granulated sugar and heat gently, stirring
occasionally until the sugar dissolves. Continue to simmer gently for 3-4
minutes until it becomes syrupy
When the cake is baked, remove from the oven and leave in
the tin. Using a cocktail stick or a
skewer prick the cake all over. Sprinkle the sugared zest over the cake and
then drizzle over the syrup. Leave to
cool in the tin then cut into squares and serve.
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