This is my final cake from last month’s barbecue, and by far the most simple!
If you like lemon drizzle, you’ll love lime drizzle, and even if the weather is typically miserable and British this cake will be like a little ray of sunshine in your day!
The recipe is from Levi Roots’ Food for Friends cookbook, and uses the slightly unusual (to me at least) method of rubbing in the flour and butter as you would for pastry rather than creaming butter and sugar. I was a little concerned it would end up lumpy, but it actually turned out as a very nicely textured, light sponge.
The only thing I’d change if I made this again is adding even more lime to the cake mix for a little extra zing!
Lime drizzle cake (from Levi Roots’ Food for Friends)
- 125g butter
- 225g self raising flour
- 125g caster sugar
- 2 eggs
- zest and juice of 3 limes
- juice of another 2 limes
- 100g caster sugar
Rub the butter into the flour until it forms a breadcrumb like mixture, then stir in the 125g sugar, followed by the zest and juice of the first three limes. Pour the mixture into a greased and lined 8×8″ square tin and bake at 180 degrees for about 30 minutes, or until risen, golden, and springy to the touch.
While the cake is baking, make the icing by stirring the remaining 100g sugar into the juice of the two limes. When the cake comes out of the oven, poke it all over with a skewer and then pour the lime sugar mix evenly over the top. Leave to cool then cut into squares.