LIME GLAZE CAKE…with unrealised gin potential
I’d just quickly like to say, and I won’t dwell on this- I could- but I won’t, that whoever invented the cups measuring system is silly. It makes life very tricky for people in lands where they don’t use such things.
You will need…
170g – 6oz – 3/4 cup butter
300g – 10oz – 2 1/2 cups icing sugar/powdered sugar
60ml – 1/4 cup milk
170g – 6oz – 1 1/3 cups self raising flour/all purpose flour
2/3 limes (depending on how zesty you like things!)
170g – 6oz – 1 1/3 cups sugar/powdered sugar
– I think it would be great to mix in a little shot of gin to the syrup and glaze- after all, what isn’t better with a bit of gin?
– Moulin Rouge soundtrack: so you can feel all dreamy and romantical about Paris.
Preheat the oven to 176c/350f/Gas Mark 4. Line a square/rectangle shaped tin (around 8 inches).
1. Cream together the butter and icing sugar (I thought it was crazy that the recipe used icing sugar IN the cake and thought it must be a typo- it wasn’t- and it’s delicious)
2. Mix in the eggs, one by one. Then the milk.
3. Then mix the flour in. Give the batter a good mix, so it’s nice and airy.
4. Pour the mixture into the prepared tin. Cook for around 30-35 minutes- until the cake is a lovely golden shade.
5. While the cake is cooking, prepare the ‘syrup’. This is simply the juice and rind of the limes. Note- in the original recipe this is mixed with 50g – 2oz – 1/4 cup caster sugar, however I’m not convinced that this is necessary step- seems like with the sweet glaze as well that this extra sugar is unnecessary. If you are going to add some gin- now is the time!
6. When the cake is removed from the oven you should pierce wholes in the top with a fork and proceed to pour 1/3 – 1/2 of the syrup over the cake.
7. Next mix the rest of the syrup with the icing sugar to make your glaze!
6. Once the cake has cooled you can pour the glaze all over the cake. Cut the cake into squares and serve!
NOTE: I wouldn’t recommend this cake for a fancy event or tea party, since it’s quite difficult to present nicely, due to the texture of the cake. However, I guess this is where you could get creative! I opted for hundreds and thousands to give the cake a little something extra!
This recipe is an adaptation of Joy the Baker’s adaptation of the recipe from Bon Appetit January 2009.
Hope you enjoy this recipe, let me know if you try it!