My sister blesses me every year with enormous bags of limes…without a doubt my favourite citrus of all…and this is the first recipe I turn to on those occasions. It is an Autumn ritual! This sturdy but moist Lime Cake is just like a pair of sensible shoes, not that attractive, but really do the job when required. It is delicious.
Hoping you love…it is part of our What's For Dessert ebook, which is free to Insiders, and is in the middle of a facelift...watch this space. Bigger, better coming soon! (But this cake couldn't get any better, really!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Cake
- 240 Grams raw sugar
- 2 limes, zested, finely grated
- 280 Grams Greek yoghurt
- 1 Teaspoon vanilla bean paste BUY
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 35 Grams fresh lime juice
- 2 eggs
- 200 Grams bakers or strong flour
- 1 Teaspoon baking powder
- 1 Pinch pink salt flakes BUY
-
Garnish
- 2-3 Tablespoons Lemon and Lime Marmalade Recipe
- 1 lime, zest, finely grated
Do
- 1
Preheat oven to 170ºC and brush a loaf tin with EVOO. Set aside.
- 2
Place sugar and zest into the Thermomix bowl and mill 10 sec/speed 10.
- 3
Add yoghurt, vanilla, EVOO, lime juice and eggs. Blend 10 sec/speed 6.
- 4
Add remaining ingredients except garnishes and blend 12 sec/Interval. Finish combining with a spatula if necessary.
- 5
Scrape into prepared tin and bake 50-55 minutes or until skewer comes out clean.
- 6
Cool on wire rack turning out of the tin after 10 minutes. Brush liberally with Lime marmalade and garnish with lime zest. Slice once cool.
More
Serve in big chunks appropriate for sensible appetites..nothing dainty here!
