Lime Glaze Tea Cake

I love the way a smell can transport you back to a distant time and place. Or the way it can instantly remind you of something you once tasted that has stayed etched in your memory. If there is one scent that makes me weak at the knees with this very feeling, it’s lime.

At first cut of fresh lime I am taken back instantly to memories of a mojito in summer, full of that sugary lime combination that some genius mastered. Or grilled fish marinated in Asian sauces with a strong hint of lime and lashings of fresh coriander. Or a heavenly slice of cake with a light crumb washed down with a good cup of coffee. I say I have a lot of favourite flavours, but seriously, lime is up there.

This cake is super light, super easy and on the little side. I considered making two layers and slathering it in cream topped with delicious coconut. But the sharers of my sweet creations (my neighbours) are away at the moment so I decided to make a simpler, somewhat ‘leaner’ version instead. Less temptation with the entire contents left on my dining table and in my view.

This cake isn’t going to rise a whole lot, but that’s what I love about it. You could literally chuck this together following a phone call from a friend who is on their way over, impress them with the smell of lime cake oozing out of your kitchen and a delightfully fresh little cake on the table. I have previously made a lemon version too if that’s more your thing. 

Ingredients // makes an 18cm cake

110g unsalted butter, cubed at room temperature

½ cup caster sugar

Zest of 1 lime

2 eggs, at room temperature

1 cup plain flour

1½ tsp baking powder

¼ tsp salt

¼ cup milk

Handful shredded coconut for garnish

 

For lime glaze:

½ cup sugar

Juice of 2 limes

 

Method:

Preheat oven to 180oC. Grease and line an 18cm springform tin with parchment paper.

Cream butter with mixer for 3-4 minutes until soft and pale in colour. Add sugar and combine. Whisk eggs into mixture one at a time, add lime zest.

In a separate bowl sift flour, baking powder and salt together.

Fold flour and milk into butter mixture in alternate batches until just combined. Pour into tin.

Bake in preheated oven for 25-30 minutes or until light golden and a skewer comes out clean.

Meanwhile to make glaze, place sugar and lime juice into saucepan over medium heat. Bring to a boil then allow to simmer for a few minutes until it starts to form a shiny glaze. Pour immediately over the cake, sprinkle with coconut and leave to stand for 10 minutes before turning out onto a wire rack to cool.

 

April 21, 2014 - 9:14 pm

Rochelle @ Oh So Sweet Baker - Mmm… this cake looks soo moist and delicious. I love the very simple garnish of the shredded coconut makes this cake effortlessly beautiful.

April 23, 2014 - 8:08 am

Gem F - This looks heavenly. My grandfather’s massive lime tree is laden with fruit so in a few weeks time this recipe will be perfect. Btw, we have buckets and buckets of limes for weeks (too many for our family, we can’t keep up) so if you ever need any, let me know! We’re in Perth too.

Banana and Coconut Flapjacks + Help Me Win!

 

Living life as a creative is a funny thing. I can’t speak for all creatives, but there is this dance I do with my own mind. Most days I am springing out of bed in the morning all smiles knowing I will be doing what I love for the day. Work doesn’t actually feel like ‘work’, it feels more like creative fun. And even the usually laborious business aspects of freelancing don’t actually feel so tedious, as they come hand-in-hand with snapping and editing photos. There really is no downside to finding what you love doing and doing it. 

There is however a downside to being an artist. I am without a doubt my own worst critic. Now before I launch into a woe-is-me story about how I struggle with self-doubt, I will save you the agony of having to read that but rather tell you how things look sometimes behind the scenes. I don’t love every photograph I take. I watched a video once of a famous food photographer who walked in, styled some food, snapped it, and off she went. I was amazed. Maybe I will be like that some day, that confident and fabulous at photographing food that I could do it perfectly first go. Maybe? I doubt that. You see my mind works a million miles an hour, and usually what I have in my mind never pans out quite the same in the flesh. Most of the time what materialises is actually better than what I initially planned or thought. But never exactly the same. Perhaps that kind of vision that works first go is what divides those that have to work hard at it and those that are born with it. Who knows.

Truth is, if I didn’t have that agonising ongoing thought process happening, I think photography would be like a desk job to me. Boring. I think it’s the constant ticking over of ideas that keeps this little creative soul happy. However with that comes a desire to do bigger and better, and I think my little blog has suffered because of that mentality. Sometimes I cook or bake something and now find myself wondering if it is special enough to share here. Then today it hit me how silly that thought is. I often go trawling the web for simple dishes purely for the fact I love to keep it simple in the kitchen, so why can’t I share the simple stuff here with you too? I mean, if you prefer a towering four layer cake, I share them sometimes too, but some days simple really is best. 

The other day I decided to take a day off from editing and spent it in the kitchen instead. I made Gourmet Girlfriend’s bluddy fantastic Xiajiang Lamb. Seriously guys, amazingly good. And to go with that I made some sweet sticky tempeh, both of which I will share here later this week. Aside from that however, I have been whipping up easy (and boring) dishes that really aren’t worthy of this space (eggs on toast, stir fry, eggs on toast), but then there is this. Do you remember those delightful flapjacks I made from Lunchlady’s recipe? Well I had a bright idea to make some more. But this time I added some old bananas. And then thought you know what will go nicely with banana? Coconut of course! So threw some of that in too.  

Ingredients // makes about 16 pieces

80g brown sugar

150g butter

3 tablespoons golden syrup

250g rolled oats

2 overly ripe bananas, mashed

50g shredded coconut

1 teaspoon cinnamon

 

Method:

Preheat oven to 180C.

Line a 20cm square or rectangular tin with parchment paper. 

Melt butter, brown sugar and golden syrup in a saucepan.

Once melted, add oats, bananas, coconut and cinnamon, combine well.

Place the mixture into your lined tin and press down with a spoon until the base of the tin is covered and mixture is level. 

Sprinkle the top with a small handful of coconut and pop into oven for 25 minutes or until golden brown.

Allow to cool before cutting into about 16 bars.

Oh and by the way, cake crumbs & beach sand made the People’s Choice award round for the annual Australian Writers’ Centre competition. I would be eternally grateful if you had a moment to vote. I am not great at asking for votes, so here I am laying my heart on the line (not really, but sounds dramatic). If you have a moment and would like to vote, head here. Thanks in advance.

April 16, 2014 - 8:01 pm

Your One and Only Loving Mother - Votings done! Good luck to you Pegs even though I don’t like coconut. xxoo

April 16, 2014 - 9:30 pm

scrimpchimp - Hi Peggy, put my vote in, it was a given. Hope you win, Cindy

White Chocolate & Mascarpone Cheesecake with Mint Topping

My neighbours are either going to seriously love or hate me after this. They are the recipients of many of my kitchen concoctions, and especially the sweet stuff that I just can’t keep in the house beyond my ‘in moderation’ sampling. I suspect they’ll love me upon sight of me standing at the front door with this cake in hand, unless of course they are on a health kick in which case I think my lawn mower borrowing days are over.

This cheesecake is dreamy beyond words. Dreamy. I am not a fan of white chocolate and I don’t know what ever possessed me to even give it a go, but white chocolate combined with mascarpone and cream cheese is quite simply superb. I have made this same white chocolate cheesecake before, and even then I wondered what sweet food Gods were watching over me on that day, because the taste is sublime.

Do you think I love the taste of this cheesecake a little?

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April 6, 2014 - 5:06 pm

Your One and Only Loving Mother - The cake looks so yummy and you did not keep me any !

Love the photo and love that stand.

April 7, 2014 - 12:45 pm

Michelle - Oh my gosh that looks like heaven to me! The mint sounds delicious, a perfect companion with white chocolate.

April 10, 2014 - 8:21 am

Linda @ Fit Fed and Happy - What beautiful pictures. I will definitely be making this!

Food Photography & Styling Workshop // Accento Home Claremont

You may already know that aside from taking photos of food on my dining table to share here, I am also a freelance photographer. And last year a clever little cookie by the name of Megan (you may know her as the creative genius behind Littlesweet Baking) asked me if I would ever be interested in holding a photography workshop. I hadn’t thought about it until then, but once that seed was planted it of course had to grow. A few months later I held my first workshop at Accent Home in Claremont. The kind folks at Accento let us occupy their space while we talk about food styling and all things food photography. Sounds good doesn’t it? It is!

So far I have held three workshops with more coming up. If you are interested or would like more information you can email me and I will provide you with more details. You can also let me know your preference for days ie weekdays or weekends, as I am fairly flexible. Created for the photography beginner, we cover things such as camera settings (I’ll get you from shooting on auto to manual), lighting, composition, how to use colour and texture to highlight your subject, background, props and framing, white balance and the ever-popular depth of field. 

By the way, if you are considering renovating your kitchen, you really should check out Accento Home.

Meet the Sponsor // The Ladder Cafe & Deli

My goodness, I have not stopped long enough to post a recipe lately! But don’t worry, I have an accumulation of them up my sleeve waiting for some attention. Meanwhile I did take some time to stop at The Ladder Cafe & Deli in Mt Hawthorn to say hello. I intended on having coffee, but one glance at the menu and I decided breakfast was in order.

The Ladder Cafe & Deli used to be the Cultural Tastes Cafe, July of last year saw the new owners rebrand the cafe and put their own spin on the space. Upon my arrival I met with owner Mareena, and she showed me around while we talked about the food scene in Perth.

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March 30, 2014 - 9:10 pm

Your One and Only Loving Mother - That’s what I miss not living in Perth. Would be nice to go and sit for a nice lunch on Sunday afternoon or late brunch. Maybe one day I’ll be back in Perth and you can take me there, you’ll pay.

April 5, 2014 - 2:32 pm

Peggy Saas - Definitely. I’ll pay and I’ll even throw in a cup of coffee! I look forward to it. x