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Saturday, June 14, 2008

Lime coconut syrup cake

Lime coconut syrup cake

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

Lime coconut syrup cake

From Australian Women's Weekly Bake

Serves 8

125g butter, softened
1 tablespoon finely grated lime rind
1 cup (220g) caster sugar
3 eggs
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.

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