Lime Bar Cake
Here's a simple, easy-to-cut afternoon tea cake which can be made with fragrant limes - or with lemons when they're in season. If using lemons, you'll need one large juicy one.
It's a good idea to roll the lime (or lemon) on the bench top before squeezing to extract as much juice as possible for the syrup.
- Prep Time : 20 minutes
- Cook Time : 40-45 minutes
- Yield : 8 - 10
Ingredients
- softened unsalted butter - 125g
- caster sugar - 3/4 cup
- limes - 2, finely grated zest
- free range or organic eggs - 2, at room temperature
- self-raising flour - 1 1/2 cups, sifted with 1/2 teaspoon salt
- milk - 1/2 cup (125ml)
- Lime Syrup
- lime - 2, strained juice
- sugar - 1/3 cup (60g)
Instructions
Preheat oven to moderate (180C/160C fan-forced). Line bottom and sides of a loaf tin with baking paper.
Cream together the butter and sugar with the lime zest. Beat in the eggs one at a time.
Add half the sifted flour, then the milk, then the remaining flour.
Spoon into prepared tin and bake 40 - 45 minutes. Remove from oven and pour over the hot lime syrup.
For the glaze: place lime juice and sugar in a small saucepan over medium heat. Bring to the boil, stirring until sugar dissolves. Remove from heat and pour over cake while still in tin.
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