My sister has blessed me with an enormous bag of limes…without a doubt my favourite citrus of all…and I have already done a Lime and Raspberry Tart with them today. It is Easter Sunday and we have a boating trip planned for tomorrow and boating with us has come to mean that I provide the feast. SO, tarts don’t travel well (just ask me) and so a cake was the best thing, a moist Lime Cake…and just like a pair of sensible shoes, not that attractive, but really do the job when required.
I have no butter, I made yoghurt on Friday, and so this was the natural progression. Hoping you love…hoping we love, as we skip across an azure sea tomorrow….
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- 240 Grams sugar
- 2 limes, zested, finely grated
- 280 Grams greek yoghurt (homemade if possible)
- 1 Teaspoon Vanilla Bean Paste BUY
- 60 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 35 Grams fresh lime juice
- 2 eggs
- 200 Grams flour
- 1 Teaspoon baking powder
- Pinches Pink Salt Flakes BUY
- 40 Grams icing sugar
- 1 lime, zest, finely grated
Preheat oven to 170ºC and oil a loaf tin with EVOO. Set aside.
Place sugar and zest into Thermomix bowl and mill 10 sec/speed 10.
Add yoghurt, vanilla, EVOO, lime juice and eggs. Blend 10 sec/speed 6.
Add remaining ingredients except garnish and blend 12 sec/Interval.
Scrape into prepared tin and bake 45-55 minutes or until skewer comes out clean.
Leave in tin for boating travel, or turn out after 10 minutes before dusting with icing sugar and garnishing with lime zest.
Serve in big chunks appropriate for sensible appetites..nothing dainty here!
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