After the success of my Lemon Slices a couple of days ago, which were very well received by the tasters, I decided to try limes with basically the same recipe. A little addition was to try to candy some lime slices to put some small pieces on the top of each slice of cake.
As mentioned the other day this is a simple recipe, and as long as you dont overmix the batter, just ensuring that the flour and almonds are combined with the wet ingredients, success is almost assured.
As to flavour it is a fine judgement on how much lime juice to include in both the batter and for brushing over the top. But since I love limes I didn’t think I would be able to ‘overdo’ it.
The result is more than acceptable, with a lovely lime flavour mixed with the sweet, sugary icing and a soft, most sponge. I know this is very similar to my last post, but I just couldn’t resist making them. I will try to come up with something entirely different for my next bake.
- 175g butter, softened
- 140g caster sugar
- 140g self-raising flour
- 50g ground almonds
- ½ tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- juice and zest of 3 limes
- 175g icing sugar
- 2 limes, sliced for making candied lime.
- 2 tbsp caster sugar, for coating candied lime slices
- Heat oven to 180C/160C fan/gas 4.
- Line the base and sides of a 20cm(8 inch) square tin with baking parchment (the easiest way is to cross 2 x 20cm strips over the base).
- Beat the butter, caster sugar, flour, almonds, baking powder, eggs, vanilla and the lime zest and juice from ½ lime with an electric whisk until smooth.
- Scrape the mixture into the tin and bake for 25-30 mins until a skewer poked in comes out clean.
- Let the cake cool for a few minutes.
- While the cake is baking you can candy the lime slices, by bring the water and sugar to the boil and dropping the lime slices in.
- Simmer the lime slices gently for about 15 minutes, until the pith has gone almost translucent.
- Using a slotted spoon place the lime slices on a cooling rack, over a tray, and allow to cool completely.
- The slices will remain sticky.
- With a tooth pick make holes, about an inch deep, in lines over the cake(about 1 inch apart)
- Brush lime juice over the cake, letting it soak in.
- When the surface looks quite dry repeat the process with more lime juice.
- When the cake is completely cooled place the the icing sugar in a bowl and mix with about 2 tablespoons of lime juice.
- Mix together until you have a thick paste. Don’t use too much liquid or the icing will be too runny.
- Ice the top of the cake with the icing mixture, spreading it all over. Be careful how you do this or you will pull up some of the cake.
- Allow the icing to set firm, or at least firmer.
- Then cut the cake in half, so you have two four inch by 8 inch cakes.
- Cut each of the 8 inch lengths into 6 to 8 slices.
- Use a hot, sharp knife to do this, so it doesn’t smear too much icing down the sides as you cut.
- Dip each candied lime slice(or piece if you can cut them up) in caster sugar and place on top of the individual cake slices. I cut mine into small pieces as the cake slices are quite narrow.