Lime Syrup Cake

Name: Lime Syrup Cake
Ingredients: 330 g caster sugar; 2 tbsp vegetable oil; 1 None large egg + 2 large egg whites; 225 g self-raising flour; 30 g ground almonds; 250 ml buttermilk; 2 tbsp lime juice; None None FOR THE LIME SYRUP; 2 None limes, zest cut into strips with zester, juiced (you will need 60ml); 55 g caster sugar

10 ingredients

4 steps

Ingredients

330 g caster sugar
2 tbsp vegetable oil
1 None large egg + 2 large egg whites
225 g self-raising flour
30 g ground almonds
250 ml buttermilk
2 tbsp lime juice
None None FOR THE LIME SYRUP
2 None limes, zest cut into strips with zester, juiced (you will need 60ml)
55 g caster sugar

Directions

1

Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20cm diameter ring cake tin.
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 into prepared tin and bake for 45 mins, or until a skewer comes out clean. Stand in tin for 5 mins, then turn on to a wire rack over a baking tray.
3

Meanwhile, to make lime syrup, combine lime juice, sugar and 60ml water in a saucepan. Stir over low heat, without boiling, until sugar has dissolved. Bring to the boil, add zest strips. Simmer, without stirring, for 10 mins. Transfer to a heatproof jug.
4

Pour hot lime syrup over hot cake. Serve warm or cold.