July 18, 2013 10:57
in Recipes by Nea ::
This deliciously moist cake is so simple – throw it all in a mixing bowl and beat with the mixer. It can be drizzled with any citrus that is in season – I have made it with any citrus in season in the orchard at Mt Barney Lodge - mandarin, bush lemon and cumquat ... and all require 2 serves per person!!
100g softened butter
1 cup caster sugar
1 ¾ cup SR flour
¾ cup milk
½ teaspoon vanilla essence
Grated rind of 1 lime
(1 tablespoon poppy seeds later)
For citrus Syrup:
1 cup lime juice
1 cup white sugar
Pre-heat oven 180 degrees Celsius
Beat ingredients on high for 3 minutes.
Add poppy seeds last and gently stir through
Turn into greased baking tin lined with baking paper
Bake for 40 minutes or until golden brown, firm to light touch in the middle of the cake, and skewer comes out clean.
Meanwhile bring sugar and lime juice to the boil in a saucepan, and continue reducing until thicker in consistency.
Take care it does not boil over, or burn onto the bottom. Leftovers are great on toast!!
Rest cake for 10 minutes in tin.
Turn out onto a plate.
Prick the top with a fork all over.
Pour syrup over cake.
Serve with fresh whipped cream.