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
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.