Limes are in season said the magazine, sure enough the greengrocer had them bagged up ready to go, shiny and green and cheaper than usual. The ones ‘on special ‘ were smaller than the ones I had been buying so I did a bit of research… seems the ones currently ‘in season’ were probably Mexican limes (there goes my cred for only using local ingredients) Mexican limes are small, with bright green skins and are harvested all year round (so always in season!)
All you bakers (yes I am looking at you) will recognize this as a classic butter cake made the ‘easy’ way by adding melted butter to the dry ingredients. I like this method, it is fast and relatively foolproof, though many bakers remain unconvinced that the results are as good as creaming the butter and sugar or the rubbing in method, but what the heck I say… the cake soon disappears so it can’t be all that bad!
I have used shredded coconut rather than desiccated because I think it gives a better finish to the cake, what do you think? Perhaps desiccated would make the cake look ‘finer’ like an afternoon tea cake rather than a desert style cake. The final result had a nice acid tang from the lime but to be honest was a bit dry ( I am a sucker for moist…almost gooey cakes). I would recommend pouring lime syrup over the cake especially if serving the cake as a desert. I have added a recipe for the syrup if you want to try it and you can spare the limes.
Ingredients (serves 10)
- Melted butter (optional), for greasing
- 150g unsalted butter, melted
- 155g caster sugar
- 3 large eggs
- 200g self raising flour
- 1 tsp baking powder
- 1 cups desiccated (or shaved) coconut
- 125 ml (1/2 cup) fresh lime juice (approx 3-4 limes)
- 1 tbs finely grated lime rind
- Preheat oven to 180°C. Line an 18cm square pan.
- Process flour, sugar, baking powder and 2/3 cup of coconut in a food processor for 20 seconds
- Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl frequently until light and well combined.
- Spoon cake mixture into the cake pan and smooth surface with back of spoon. Sprinkle the remaining coconut over the top
- Bake in preheated oven for 40 minutes or until cooked through and a skewer inserted into the cake comes out clean.
Recipe from Australian good taste March 2011 pg29
To make lime syrup:
- 4 limes
- 165g (3/4 cup) caster sugar
- 185mls (3/4 cup) water
Peel rind from 2 limes with a vegetable peeler. Remove white pith from rind with a small, sharp knife and then cut rind into very thin strips. Juice all 4 limes.
Combine lime rind, 80mls (1/3 cup) of lime juice, sugar and water in a small saucepan and stir over medium heat until sugar dissolves. Bring to the boil and simmer, uncovered, over medium heat for 5 minutes. Remove from heat, remove rind from syrup with a fork, set aside.
When cake is cooked, remove from oven and Stand in pan for 5 minutes before turning onto a wire rack. Place rack over a large plate or tray to catch any drips and pour hot syrup slowly and evenly over cake. Cool