All 8 entries tagged Cake

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October 28, 2010

Spiced Autumnal Orange Drizzle Cake with Dark Chocolate Embers


spiced autumnal orange drizzle cake


It's autumn on campus. I love going for walks with friends around the fields on the beautifully bright days that we're lucky to have. And with the dark nights drawing in and the leaves falling off the trees, it is the perfect time to brave your face to the brisk night at a bonfire, or turn in early and watch the flames lapping the wood in the fireplace.

leaves falling off treesleaves turning yellowsilhouettes

When I came up with this cake 2 years ago, I had both types of fires in my mind as inspiration. I had also been watching Masterchef and one of the contestants had created a dish using charcoal to recreate the fiery taste of a bonfire. I decided to use dark chocolate, not feeling quite knowledgeable enough about charcoal flavouring (perhaps leave that for another time). My idea being that the chocolate would visually recreate the burning embers of a fire, and the orange and spices would add the warmth in the flavour.

I used the Lemon Drizzle Cakerecipe as my starting point for bringing to life a perfect autumnal treat.

Ingredients for Spiced Autumnal Orange Drizzle Cake with Dark Chocolate Embers

  • 125g/4.5oz butter
  • 75g/3oz caster sugar
  • 2 large eggs, beaten
  • 150g/5oz self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1.5 tsp mixed spice
  • zest of one orange* see top tip.
  • 2 tbsp (or 30 ml) of Cointreau or milk if you don't want to use alcohol
  • 85g/3.5oz dark chocolate, roughly chopped

Top Tip: wash the fruit with a wee bit of washing up liquid to take the wax off, unless you can buy unwaxed oranges (I find them harder to source compared to lemons and limes). It will make the zesting of the orange much more effective and easier.

Method

1. Preheat the oven to 180C/350F/Gas Mark 4 and line a 2lb loaf tin.

2. If you don't have an electric whisk, like me, then mix the butter, sugar, orange zest together first before adding in the eggs, then the flour, spices and baking powder. If you have an electric whisk, then add in all of the above ingredients and whizz them up until the mixture is smooth.

3. Stir in the Cointreau/milk so that the mixture falls softly off the spoon - that's my interpretation of 'a soft, dropping consistency'.

4. Stir the chocolate into the cake mixture. I wanted the chocolate to sink to the bottom of the cake, so didn't coat the chocolate with flour.

5. Spoon the cake mixture into the loaf tin and smooth the top. Pop it into the oven and let it bake for about 40 minutes, or until the tester/knife comes out clean.

6. While the cake is in the oven, prepare the orange drizzle. (if you prefer it a bit sweeter, then increase the sugar)

Ingredients for Orange Drizzle

  • Juice of one orange
  • 1 tbsp of Cointreau
  • 30g golden caster sugar

7. I normally use a chopstick to poke wholes in the cake for the drizzle to pour into. This time I experimented with a cocktail stick in case they make smaller holes. Nope. I'll return to the chopstick next time.

8. Slowly pour the drizzle evenly over the cake when it is fresh out of the oven. Ta da!

Verdict - Mmmmmmmm.... Moist and flavoursome. The chocolate, orange and spice mix is a winner with adults and children alike. The added bonus is that this is a simple and quick cake to bake (especially if you have an electric whisk).


August 25, 2010

Courgette (or Zucchini) and Walnut Cake: a 'don't–have–enough–of, so–how–about–kinda' cake

2 courgette and walnut cakes

This is a cake recipe that I adapted out of a “not enough of” so “how about” moment. Have you had any of those moments? I had quite a few of those “uh-oh” moments on a summer’s evening last year. Sarah, my then-housemate, and I had a baking evening in the midst of the bumper courgette season. Oh, we laughed A LOT

and somehow ended up… with a yummy cake.

This is the original List of Ingredients for Zucchini and Walnut Cake. I’ve included it so that you know what the original plan was. If you’d like to, why not try them both out and tell me what the differences you come across. A year on, during another bumper courgette harvest, I’ve finally gotten round to baking the original recipe (below in italics) with a few modifications below. At the end, I’ve written a wee note about the differences I came across between each of the recipes – but the cause of yummy cake is not lost in either one.

245g walnuts (separated into 185g walnut pieces / 60g walnut halves)
500g zucchini – grated (500g is about 2 medium sized courgettes)
250ml canola oil – I couldn’t find this in Sainsburys so used sunflower oil
330g raw sugar – I halved it to 170g demerara sugar
3 eggs
310g self-raising flour, sifted
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg

I mean, who normally has canola oil, and what is raw sugar? I had no idea until I saw it in this recipe. My google search tells me that demerara sugar is one type. Ah… a sigh of relief. I have some of that. But not enough walnuts, or self-raising flour… ho hum.

So, here’s my List of Ingredients for my ‘Don’t-have-enough-of-so-how-about’ Courgette and Walnut Cake. Oh, I might as well write courgette instead of zucchini, since I’ve changed so many of the ingredients already.

245g mixture of walnuts, pecans, brazil nuts and hazelnuts
500g courgette, grated
250ml vegetable oil (lighter than olive oil)
170g demerara sugar
3 eggs
310g wholemeal self-raising flour, sifted
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
a splash of milk, if necessary

Method
  • Preheat the oven to 170C/325F/Gas Mark 3
  • Grease and line a 2lb loaf tin.
  • Weigh out 185g of the nuts, saving 60g of the other nuts to decorate on top of the cake mixture later.
  • I grated the courgettes in a food processor that had the grater option and finished the end bits by hand. It’s the easiest way to get through 500g.
  • Mix together courgettes, oil, sugar, eggs so they look like this
courgette and walnut cake mix1
  • Add the chopped nuts.
  • Gradually add the flour, cinnamon and nutmeg to this mixture.
  • Add a splash of milk to the mixture to add a bit more wetness to the mixture. If the mixture looks and feels gloopy once you’ve mixed it, then it’s right.
gloopy courgette and walnut cake mixture
  • Pour the mixture into the tin and use the remaining nuts to decorate the top of the cake.
  • Bake in the middle of the oven for about 1 hour 10 minutes, until a cake tester (or knife) comes out clean when inserted into the middle of the cake.
    NB. If you bake them as muffins, then they need 30-35 minutes, but check them with a skewer to ensure that they are done.)

    Top Tip: Check on the cake at 55 minutes. If the nuts look very brown as if they’re likely to burn, then cover the top with a sheet of baking or greaseproof paper.

  • Let the cake cool in the tin.
  • Enjoy and smile as you ask those around you to guess the mystery ingredient :)

So, what are the differences?
When I was used white flour, I had too much mixture for my 2lb loaf tin. Therefore, I also made 5 muffins, which I then decorated with chocolate frosting and finished it off with a walnut. I’ll be enjoying them as a treat with my mum later. As for the verdict on the flavour? Both cakes have a lovely nutty, spiced taste because of the nutmeg, cinnamon and nuts. The wholemeal version somehow, just tastes… more wholesome. I like it. My photos of the wholemeal cake are currently stored on Sarah’s camera, so I’ll add them on at a later date.

p.s. I discovered that this cake freezes well. This is entering a new territory in baking for me because I had never frozen a cake before. What I did was double wrap it with foil, once the cake had completely cooled down. Then wrapped it again in a plastic bag before popping it into the freezer. I defrosted it simply by putting it out on the side. The cake was yummy to eat.

Happy Courgette Season!


May 10, 2010

Banana Loaf with Granola Topping

banana loaf with granola topping

The mixing bowl is the perfect resting place for black, mushy, overly-ripe bananas: they redeem themselves in a cake.

A friend of mine fed me this cake. It was a weightwatchers recipe. Of course, this meant that you could eat ALL of it without feeling any ounce of guilt. I was hooked by the cinnamon granola topping and the cake's wholemeal goodness. I've since wondered about transferring its cinnamon granola goodness to other recipes, like an apple cake.

The first time I made the banana loaf, I stuck to the original recipe and used one banana, 1tbsp runny honey and margarine. The result was on the dry and unsatisfying side. The kind of cake that needs a cuppa. So, I made a few variations to it. This version may just scrape through into the weightwatchers recipe book, that is if you replace the butter with margarine. (I ended up using butter because I finished off the margarine on the previous attempt. Mmmm, mmmm, mmmmm...)

Since baking Nigella's Clementine Cake and brownies, I've learnt that some cakes are best left a day or so in order to allow the flavours to mature. I guess this cake could be eaten warm out of the oven, but the flavours really came out when I left it for a day.

This variation on a Weightwatchers Banana Loaf with Granola Topping recipe will make one banana loaf using a 2lb loaf tin.

Ingredients

Cake Mix

125g butter (or margarine if you'd like a lower fat version)
75g caster sugar
2 eggs, beaten
2 overly-ripe, mushy, black bananas, mashed
1½ tbsp runny honey
225g wholemeal self-raising flour
splash of milk

Granola Topping

15g chopped walnuts or hazelnuts (I'd run out of hazelnuts)
2 heaped tsp oats
3tsp demerera sugar
½ tsp ground cinnamon

Banana Cake Ingredients

    Method

      1. Preheat the oven to 180°C.
      2. Line the tin with baking paper.
      3. Make the granola topping first - combine all the ingredients together in a small bowl and leave it to one side.
      4. Whisk the butter and sugar together in a bowl until soft and fluffy (I discovered that an electric whisk makes this process much, much easier.) Then gradually add in the beaten eggs.
      5. Mix the mashed bananas and the honey together and then add them to the butter, sugar, egg mixture. On my first attempt, I was slightly concerned about the appearance of the resulting mixture. The mixture didn't want to combine into a smooth mush. My second attempt had the same result, so I'm thinking that this look is normal.
      6. Slowly add in the flour to the mixture and mix it until it achieves a 'soft, dropping consistency'. It's a phrase that I picked up from my lemon drizzle cake recipe and perfectly describes how the mixture should drop off the spoon. I added a wee splash of milk at this point to reach this consistency.
        cimg4053.jpgcimg3976.jpg
      7. Spoon the cake mixture into the tin, brush the top with milk to help stick the granola topping to the cake (good tip, Lucy!) then evenly sprinkle the granola mixture on top. The recipe suggested making a small furrow down the middle of the mixture. Is the result is a more even loaf?
      8. Bake for 50mins in the middle of the oven, until the skewer comes out clean. Remove the cake from its tin and move it to a wire rack to cool.

      Not a dry crumb at the end! Enjoy.

      granola topping banana loaf

        October 11, 2009

        Lemon Drizzle Cake with Sunken Dark Chocolate Chunks

        Lemon Drizzle Cake with dark chocolate chunks

        This was the first, and only, cake that I baked to be entered into a baking competition. One of the subwardens at Leicester was raising money for a good cause related to cancer research and ran a cake bake sale. I was really excited about contributing a cake towards it and got to enter the competition too.

        I think that this was the moment when I started to realise that I could bake cakes that tasted yummy enough to win prizes. Being a tad competitive, I set my eyes on 2nd place – a bottle of wine. (First prize was some sort of subwarden duty cover, I think, and didn’t interest me. Now, I’d consider that prize slightly differently. How things have changed!) I wanted to try out a new recipe from Green and Black’s Chocolate Recipes because it is such a good recipe book. I haven’t yet found a dud recipe in there yet. The Lemon Drizzle Cake with it’s sunken dark chocolate chunks sounded so moody yet light that it stood out to me (and won me 2nd prize – hurrah!)

        So, when I was making it again tonight, I was reminded about how easy this cake is to make. You pretty much whisk all the ingredients together, add chocolate, add it into the oven et voila.

        So, Lemon Drizzle Cake with sunken dark chocolate chunks, adapted by yours truly from the amazing Green and Black’s ‘Chocolate Recipes book.
        Ingredients
        125g/4.5oz unsalted butter
        60g/2.5oz caster sugar
        2 large eggs (except this time I used one egg and the vinegar + bicarb of soda trick)
        150g/5oz self-raising flour
        1tsp baking powder
        grated rind of 1 large lemon
        3 tbsp milk
        75g/3oz dark chocolate, chopped

        Method
        1. Preheat the oven to 180C/350F/Gas Mark 4. Line the loaf tin with baking paper.
        2. Whisk the butter, caster sugar, eggs, flour, baking powder and lemon rind together for about 2 minutes with an electric whisk, longer if you’re doing it by hand.
        Zest and Batter. Prepare

        sift, sift, sift

        3. It says in the recipe book to ‘Whisk in the milk to make a soft dropping consistency’. When do you know it is a soft dropping consistency? I pretty much guess each time and kept adding a bit more milk in. The original recipe says 1 tbsp of milk by the way. However, I’m sure that I ended up adding in 3 to achieve that ‘soft dropping consistency’.
        4. Stir in the chocolate.
        stir in the chocolate

        5. Spoon the mixture into the loaf tin. I always use my pampered chef spatula now for this part. It gets all the cake mix out of the bowl so that I can eat that wee bit more cake. Smooth the surface and bake for 40 minutes or until the centre of the cake springs back when gently pressed. Remove from the oven.

        I love Lemon Drizzle it does make the cake. Mmmm…
        Mix 50g/2oz golden granulated sugar and the
        Juice of 1 lemon

        Prick lots of holes in the cake where you’d like the lemon drizzle to soak into the hot cake to make it refreshing and moist. I use metal chopsticks to do this but you could also use a cake testing skewer or bamboo skewers.
        using metal chopsticks to prick the holes

        Then pour the lemon drizzle over the cake when it is just out of the oven. I find it useful to use a teaspoon towards the end to ensure that the sugary syrup spreads evenly on the cake and into the little holes. Remove the cake from its tin and place it on a wire rack to cool. Ta da!
        ta da

        September 27, 2009

        Beetroot and Hazelnut Cake

        Once upon a time, when I lived with two very lovely former housemates in my previous abode, we liked to discover ways of cooking with ‘new’ vegetables. Actually you could either blame one of my housemate – or give credit to her – for why I got sidetracked from my ultimate chocolate brownie recipe quest. She told me that she had abandoned some beetroot in the fridge when she went away. So I decided to bake a cake with them.

        When I was younger, I didn’t know that beetroot could come in any other way than sitting in a jar of pickle. And I wasn’t very keen on it. Now, i’ve tried it roasted and crisped (i love the latter) but making a cake with it? I was in a very adventurous mood when I set my mind to it. The only two criteria that it had to meet was that it was a Good Food Channel recipe (so that I could enter their photo competition) and I had the ingredients in my cupboard. Here’s the result!

        Beetroot and Hazelnut Cake

        Beetroot and Hazelnut Cake adapted from the Good Food Channel

        I’ve adapted the recipe slightly. I use less sugar and made my own judgements where the recipe was a bit vague about what flour to use and what to do with the beetroot. Also, I didn’t have any apricot jam so I couldn’t glaze the cake as the recipe suggested. It was yum yum.

        Ingredients
        200ml vegetable oil
        150g golden caster sugar
        150g raw beetroot, grated
        100g chopped walnuts, plus extra for decoration
        100g chopped toasted hazelnuts
        3 eggs, separated
        1 tsp baking powder
        2 tsp mixed spice
        3 tsp milk (I used unsweetened soya milk)
        200g plain flour

        Method

        • Preheat the oven to 200C/Gas Mark 6 and grease a 20cm cake tin.
        • Grate the beetroot into a large bowl. Be careful not to stain anything. Beetroot juice is very red. At one point, I wondered whether the redness on my hands was blood or juice when I accidently grated my thumb.
        • Add the oil, sugar, walnuts, hazelnuts, egg yolks, baking powder and mixed spice to the beetroot and mix it well.
        mixing with grated beetroot
        • Mix in the milk and plain flour.
        • In a different bowl, whisk the egg whites until they form firm peaks.
        • Fold the whisked egg whites to the beetroot mixture.
        • Pour the cake mixture into the cake tin and decorate with the nuts. (it looks very very pink!)
        pink cake
        • Bake in the oven for 30 mins (or until the tester skewer comes out clean).
        • Leave to cool for 5 mins in the cake tin and then take it out to cool on a wire rack.

        Verdict? This was such a moist cake (courtesy of the beetroot) and once the beetroot was grated, it was a really simple cake to put together and bake. Colleagues at work enjoyed eating this. But it generated a fair bit of controversy… tee hee. If I bake another beetroot cake, I’d like to partner beetroot with chocolate. I think that it’ll be a killer combo!

        ps. I’m so excited. On the Good Food Channel website, you can see my photo for this recipe. The competition was probably their ploy of increasing their range of food photographs!


        September 06, 2009

        Baking Tip: Substituting Vinegar for an Egg

        Okay, so who knows about substituting vinegar for eggs in baking already?  I'm sure that this baking tip is one that many people are aware of.  However, I'd only heard of it 18 months ago and it's taken me that long to be brave (or eggless!) enough to try it out.  So, I thought that I'd blog it to promote even more uses of vinegar.

        A friend of mine told me that a tablespoon of vinegar can be a substitute for an egg in baking.  Admittedly I had quite a few questions and was a bit sceptical about it.  Such as, what kind of vinegar can I use - malt, white, red or any?  How does it work? And concerned about how a cake would taste with vinegar in it.  Anyway, when baking Nigella's Clementine Cake recently, which asks for 6 large eggs and I only had 5, I decided to give it a go since the clementines had the potential to cover up the vinegar taste.  Quick google search (don't I love it!) gave me enough details to give it a go. 

        So, in answer to my questions.  I'd recommend using a tablespoon of white or cider vinegar with a teaspoon of bicarbonate of soda too as a substitute for an egg in a recipe.  Only use vinegar as an egg substitute when there's a rising agent in the recipe, such as baking powder or self-raising flour. 

        Perhaps someone knows more and could tell me more about the chemistry of how it works, please?

        The only thing I gleaned is that when bicarb of soda and vinegar mix, it reacts to produce carbon dioxide, which is a gas and fizzes. Is that what makes it rise?  Here's what it looks like when it mixes.


        vinegar and bicarb of soda

        Did it affect the cake's flavour?  Well, I used cider vinegar and could definitely smell it when I was mixing the cake.  However, perhaps it's a bit like George's marvellous medicine, because there was no hint of vinegar in the tasting of the cake! I brought some into work and noone could guess the secret ingredient!  Of course, it could have been because of the good old clementines dominating the flavour of the cake... But I'm definitely up for giving it another go.  When I was googling, I also found some rather cool chemistry experiments, an eggle ss cooking website and vinegar cake recipes... Perhaps, I'll try them out another day!


        September 05, 2009

        Nigella's Clementine Cake

        Nigella

        I had 6 crinkly clementines which had definitely gone past their prime!  Shrivelled clementines, tangerines, oranges... are so ucky to eat, yet it seemed such a waste to throw them away.  At the back of my mind I knew that I'd seen a cake recipe using clementines before in Green and Black's 'Chocolate Recipes'.  When I opened the recipe book, I discovered that I'd even photocopied the recipe for a shopping trip.  So, I must have wanted to make it at some point a few months ago...  I wonder what stopped me... hmmm... maybe it was the expense of buying ground almonds?  Anyway, I had some ground almonds leftover from a Lemon Polenta Cake baking moment, which was a good start.

        So first, I had to boil and simmer the clementines whole for 2 hours.  2 hours!  Perhaps I should have read through the recipe first before starting... (ah! maybe this is what put me off before).  I covered the clementines with cold water, brought it to boil and then simmered it for 2 hours.

        clementines

        While the clementines were simmering away, I started to put the other ingredients together and realised two things.  Firstly, I had run out of baking powder and secondly, I didn't have 6 large eggs.  Oooops...  Quick trip to the Co-op sorted out the baking powder.  For the second thing, though, I already had 5 eggs and didn't want to buy more eggs.  So, I thought maybe this would be a good opportunity to try out a friend's suggestion for substituting a spoonful of vinegar for an egg (see baking tip: substituting vinegar for an egg).  Admittedly, in the mixing stage, I was still wondering whether it would work and how it would it affect the overall taste of the cake.  The cake mixture definitely smelt like vinegar; the baked cake tasted divine.

        Anyway, here's the recipe for Nigella's Clementine Cake adapted from 'Chocolate Recipes'. 

        Ingredients
        4-5 clementines (I used 6), skin on to weigh 375g (13oz)
        6 large eggs (well, you know what I did when I only had 5)
        100g/4oz sugar (I tend to halve the sugar so do add more if you'd like it even sweeter)
        250g/9oz ground almonds
        1 heaped tsp of baking powder
        100g/4oz good quality dark orange chocolate (grated)

        Method

        1. Cover the clementines with cold water in a saucepan and bring it to boil.  Then let the clementines merrily simmer away for 2 hours.  I kept checking up on it to make sure the pan didn't boil dry, because I do that quite often when I'm hardboiling eggs - ooops!  Then cool them down by covering them with cold water again in the pan for about 10 minutes.  Drain them and then cut the clementines in half to take out any seeds.  Put them in a food processor and whizz them up so that the clementines are reduced to pulp - skin, pith and all.

        2. At this point, preheat the oven to 190°C/375°F/gas mark 5 and grease and line the cake tin with greaseproof paper.

        Getting ready to mix

        3. Mix the ground almonds, sugar and baking powder in one bowl.

        4. Beat the eggs in another bowl.

        5. Add 3. to the eggs and mix well.

        6. Stir in the pulped clementines to 5.

        pour mixture into tin

        7. Pour the mixture into the cake tin and bake for 1 hour.  At 40 mins, cover the top with foil or greaseproof paper so that the top doesn't burn.  To test whether it is ready to come out the oven, pierce the middle of the cake with a clean, cold skewer and when it comes out clean you know the cake is ready.

        grated chocolate on cafe

        8. Remove the cake from the oven and immediately put the grated chocolate on top of the cake while it is still in the tin - watch the chocolate start melting and smell gorgeous!  Leave the cake to cool in the tin and then remove from the tin to store it in an airtight container.

        The verdict?  This cake is sooo simple to bake.  Also it's made with ground almonds and there's no butter so, it's gluten free and dairy free.  The cake tastes better when it's been left for a day and it gets really moist and gooey.  The flavour of the clementines and almonds have also had time to develop too.  So, let it rest a while and enjoy every mouthful.  Mmmm... Mmmm....


        August 31, 2009

        The Baking of Flora's Famous Courgette and Lime Cake

        Flora

        So, there’s an overabundance of courgettes growing in our garden at the moment. Before baking this cake, we’d eaten courgette lasagne, lemon and courgette risotto, pasta with courgettes, boiled courgettes… (we’re still eating our daily portion of courgettes). I was desperate to do some baking – so why not a courgette cake? One of my housemates has Nigella’s ‘Domestic Goddess’ cookbook and I’d seen this cake before but I’d been put off by it because it looked a bit tricky and… well… it’s a courgette cake! It caused a bit of controversy when I facebooked it. Some people really don’t like the idea of mixing vegetables in cakes!

        So, in my desperation to do something creative with the courgettes, I read Mouthful’s of Heaven’s entry about Courgette and Lime Cake, was encouraged by how replicable it looked, dug out Nigella Lawson’s ‘How to be a Domestic Goddess’ and started grating the darling courgettes…
        So, this is Flora’s famous Courgette Cake adapted by yours truly.

        You’ll need to pre-heat the oven to 180C/gas mark 4 and grease and line 2 cake tins.

        Ingredients
        courgettes

        Weigh 250g of courgettes (250g doesn’t really make much of a dent in the courgette harvest) – weigh them before you grate them and if you go a bit over then that’s fine.
        60g sultanas (soaked in warm water)
        2 large eggs
        125ml vegetable oil
        75g caster sugar (the original recipe says 150g but I halved the sugar because recipes generally don’t need so much sugar as it says)
        225g self-raising flour
        1/2 tsp bicarbonate of soda
        1/2 tsp baking powder
        Method
        1. Actually the sultanas are optional but I love them so I put them in to soak in warm water to make them lovely and juicy.
        2. Grate the courgettes using a normal cheese grater and then put them in a sieve over the sink to remove excess water.
        3. Cream the eggs, sugar and oil together in a bowl.
        4. Sieve the flour, bicarb of soda and baking powder together in another bowl and then add to the creamed mixture.
        Mixing in grated courgettes

        5. Stir in the courgettes, then add the drained sultanas.
        6. Pour the mixture into the cake tins.
        7. Bake for about 30 mins (test it with a skewer and it should come out clean – I use a metal chopstick)
        8. Let it cool in the cake tin for about 10 mins, find a cooling rack then take the cakes out to cool on the racks.
        limes

        Next up is the filling and icing. I’ve never made lime curd, or any curd for that matter, before and had a jar of the shop-bought stuff waiting in the fridge. However, this is what I loved about reading Mouthful’s of Heaven’s blog – she said that it was easy to make lime curd, so i took her at her word and gave it a shot. Indeed it is easy peasy limey squeasy! On another tangent, one of my friend’s mum washes fruit with fairy liquid before she eats them and I laughed when I heard it. Then I found myself doing it when I wanted to use lime for this cake recipe. Funny that… (but it really does work in getting the wax off.)

        So for lime curd, melt 75g of butter on a low heat, add in
        3 large eggs
        75g of caster sugar
        125ml lime juice (use the real deal, if you can)
        zest of 1 lime

        Keep whisking it all until it starts thickening into a custard. Let it cool and fill up a jar with it. It makes more than enough for the cake filling. Mouthfuls of Heaven said that she was wierded out by the slightly cooked whites, so would only use the egg yolks next time. I think its worth a go – not tried egg yolk only yet. I did want a more intense lime taste so would probably add more zest. I’d also advise keeping in the refrigerator and eating it asap (or at least within 3 weeks).
        Han-Na

        As you can see, my attempt at cream cheese icing was really, really runny. It was somewhat comforting that the same thing happened when a colleague of mine made it too. The one thing that we both did differently from the recipe was to use reduced fat cream cheese. I’m not convinced that this makes the world of difference… but the results would say otherwise! I even put the icing in the fridge for a few hours to firm up (does this work?) but to no avail. I have to admit though that this lime cream cheese icing kicks ass!

        So, cream cheese icing with attitude!
        Beat 200g of cream cheese until smooth,
        Add 100g of sieved icing sugar and combine really well,
        Add in juice of one lime.

        So the final bit is in the assembling. I left the cakes and lime curd overnight to cool completely. Spread plenty of lime curd on top of one cake, place the second cake on top and then I poured the icing on top and finished it off by sprinkling chopped pistachio nuts on top. I had leftover icing, which my friends used as extra cream :)

        The verdict? Fingerlinkin’ delish!
        Flora

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