Lime Syrup Cake

From Vicki Curtis

250 gm butter, softened

1 tbsp finely grated lime rind

1 cup caster sugar (220 gm)

3 eggs, separated

2 cups (300gm) SR Flour

1 cup (250 ml) buttermilk

Syrup

1/3 cup lime juice

3/4 cup caster sugar

1/4 cup water

Preheat oven to 180 degrees C or 160 C for fan forced. Grease ring pan (20 cm I think) and line base with baking paper, sprinkle some flour and shake away excess.

Beat butter, rind and sugar in a small bowl with elec mixer until light and fluffy. Beat in egg yolks one at a time, until combined.

Transfer mixture to a large bowl, stir in half sifted flour and half the buttermilk, then stir in reamining flour and buttermilk. Stir until smooth.

Beat egg whites in a small bowl until soft peaks form (elec mixer), fold into mixture in two lots. Makes a big batter.

Spread mixture into pan and bake for about one hr. Stand cake in pan for 5 mins before turning onto serving plate. While cake stands make sryup.

Combine all syrup ingredients in a small saucepan and stir over low heat until dissolved, bring to boil and then remove from heat.

Gradually pour the syrup over the hot cake (on serving plate - just pour syrup nice and slow so it absorbs)

Notes - if no buttermilk use yoghurt or skim milk. Can use other citrus fruits. If cooking in a 20cm roundpan then cook for about 1 and a half hrs. Can be made 2 days in advance (but I like it just as it has cooled on day of cooking). Delicious served warm with blueberries and cream or icecream.

Enjoy.