I am very excited to share that I have been asked to write a monthly column in our local newspaper, The Keighley News. The column will coincide with the papers new ‘all colour’ look and the launch of their new leisure guide.
Included in each column will be one of my cake recipes, so I thought I would share with you my latest recipe which will be in the first feature!
I decided to try a twist on the traditional lemon drizzle, by using limes instead. It’s pretty heavy calories wise, but so yummy!
Lime zesty drizzled sponge and a tangy lime-juice buttercream add zing to the sweet flavour of fresh blueberries on this moist cake!
Prep: 30 minutes
Cook: 50 minutes
6 oz Caster Sugar
8 oz Margarine
8 oz Self Raising Flour
1tsp Baking Powder
Zest of 5 Limes
For the Drizzle
Juice of 2 Limes
4oz Caster Sugar
For the Filling & Topping
5oz Butter, softened
12oz Icing Sugar
Juice of 3 Limes
4-5oz or 125g pack of Fresh Blueberries
1.Preheat the oven at 170c/35F/Gas Mark 3
2. Using a food processor, a mixer or by hand, cream together the margarine and the sugar until the mixture has turned light and fluffy
3. Mix together the eggs in a separate bowl/jug and whilst beating the mixture, add the eggs gradually
4. Fold the flour and baking powder into the mixture
5. Add the lime zest, then divide the mixture into two greased 10″ cake tins
6. Place the cake into the oven for approximately 40-45 minutes. To check if the cake is ready, press a knife into the centre, if it comes out clean the cake is cooked, if not leave for another 5 minutes and repeat if necessary
7. When the cake is cooked, mix the lime juice with the sugar to make the drizzle. Stir well, then prick the cake in several places & pour the drizzle over both the cakes, leaving them to cool in the tins
8. Once cooled, removed the cakes from their tins carefully
9. Mix together the buttercream filling ingredients. Cover both cakes with the buttercream, then place one cake on top of the other
10. Decorate the top of the cake with fresh blueberries