A few years ago we lived in Fitzroy, in a little house with a little courtyard. There wasn’t much to the courtyard out back: a few bushes, brick paving, and a lime tree. We never looked after the tree – didn’t even water it – but it seemed to thrive on neglect. When it fruited, there were so many limes I couldn’t get rid of them fast enough. I kept forcing limes on people; bags and bags and bags of the bloody things.
At our place now, I have another lime tree, but mine hasn’t fruited yet. So it’s back to buying limes for us. I bought a bag the other week, and haven’t found much to do with them apart from putting wedges in a drink. To ease my guilt over having so many limes sitting around, I decided to use up a few in a cake.
The cake is a fairly simple butter cake with lime syrup poured over it while still warm. While some of the syrup is absorbed, I think it would’ve been better if I had poked some holes in the cake first. I also think it would’ve been better if half of the syrup had been reduced down further to be used as a glaze. Ho hum. We went over to our friends’ place for pizza and took the cake for dessert. Everyone seemed happy with it. I left the rest of the cake there, and I was told later that a piece was eaten for breakfast. Hearing that made me strangely happy!
(The garnish on top is shredded coconut tossed in a few drops of red food colouring. The plate that the cake is sitting on was a Xmas present from my boss a couple of years ago. It’s a beautiful plate, but when I took it out for the cake I saw there was a scratch on it. Boo.)
Lime coconut syrup cake
From Australian Women’s Weekly Bake
125g butter, softened
1 tablespoon finely grated lime rind
1 cup (220g) caster sugar
1 3/4 cups (260g) self raising flour
1 cup (90g) desiccated coconut
1/2 cup (125ml) yoghurt
1/2 cup (125ml) milk
Tangy lime syrup
1/3 cup (80ml) lime juice
3/4 cup (165g) caster sugar
1/4 cup (60ml) water
Preheat oven to 180°C/160°C fan-forced. Grease 2cm baba pan well.
Beat butter, rind and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, coconut, yoghurt and milk, in two batches. Spread mixture into pan.
Bake cake about 45 minutes or until cooked through. Stand cake in pan for 5 minutes; then turn out onto a wire rack over a tray.
Make the tangy lime syrup; drizzle hot syrup over the hot cake.
Tangy lime syrup: Stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring for 3 minutes.