For a sub-lime (ha ha) slice that’s perfect with a G&T…
…Not that I’m allowed an ice cold gin and tonic at the mo (see previous post). I mean I’ve got a bottle of non-alcoholic gin that’s absolutely lovely – but it’s just not the same, alas. At least I can still load up on plenty of cake – and this little lime number really hits the spot on a hot afternoon when you’re looking for a bit of a zing in your doorstop wedge.
Although not technically a Key Lime Cake since you’d need to use special Swingle Limes from the Florida Keys to own that title, it’s definitely a bit of a love note to one of my favourite places on the planet and to the massive slices of Key Lime Pie I like to scoff when I’m lucky enough to be there. The sponge is buttery and moist – thanks to a good dollop of sour cream – with just enough of a hint of lime, while the icing’s where the punch is packed thanks to plenty of zest, juice and boiling down the lime leftovers for an added flavour boost (I bet you could add a shot of gin too if you were feeling a bit frisky... 😉 ). The perfect summer, afternoon cake – and it’s dead easy to make.
Easy Lime Cake
For the cake:
2 large eggs, whisked
130g softened butter
130g caster sugar
130g self raising flour
2 tbsp sour cream
zest and juice of half a lime
1 tsp baking powder
pinch of salt
For the icing:
200g icing sugar
zest and juice of half a lime
leftover lime skin
candied limes (optionl)
Set your oven to 160C (fan) and grease a 15cm cake loose -bottomed cake tin.
In a large bowl, cream together your butter and caster sugar – then pour in the whisked eggs. Stir to combine.
Next, sift in the flour, followed by the baking powder and salt.
Stir in the sour cream to create a soft, airy batter. Fold in the lime juice and zest(save the skin – you’re going to use it!)
Pour the batter into your greased baking tin, then bake for 40 minutes until golden brown.Leave to cool.
Whilst the cake is baking, pop your lime skin in a saucepan with 100ml of water and bring to the boil. Leave to simmer on a low heat for around 20 minutes.
Once the cake has cooled, whip up the icing. Combine your icing sugar, lime juice, zest and lime water. Ice the surface of the cake and then decorate with halved, candied limes if you like. If you’ve never made candied peel before then check out this post.
…Oozing with plenty of homemade strawberry jam and Chantilly Cream…
When it comes to summer cakes, you just can’t beat the basic (but beautiful)Victoria Sandwich. To paraphrase the famous glutton Mr Joeseph Tribbiani, what’s not to like? Cream, good! Jam, gooooood! It’s a classic; the kind of cake that’ll please everyone if you turn up with it at a picnic or at your Mum’s front door on a sunny Sunday afternoon. I mean you’ll be hard pressed to find anyone who doesn’t like a plain sponge cake, sweet cream and strawberry jam. Better yet, it’s very easy to make – even if you’re a bit of a baking noob. The classic, base recipe involves weighing your eggs first, then matching up with the exact same quantities of butter, caster sugar and self raising flour – but I’ve experimented and come up with a slightly more refined recipe with a little added baking powder and buttermilk for a buttery, moist but airy sponge. Sandwiched with a layer of slightly runny homemade strawberry jam (easier to make than it sounds and absolutely worth the added effort) and some piped Chantilly Cream (fancy pants for double cream whipped with a bit of powdered sugar and vanilla – yum yum), you just can’t go wrong. 🙂
Picnic Perfect Victoria Sandwich Cake
For the cake:
175g butter (softened)
3 medium eggs, whisked
175g self raising flour(sifted)
70 ml buttermilk
pinch of salt
1 tsp baking powder
For the jam:
100g fresh strawberries (pitted)
100g jam sugar
1 tbsp caster sugar
1 tbsp lemon juice
For the Chantilly Cream:
200ml double cream
50g icing sugar
1 tsp vanilla bean paste
The night before baking, prepare your jam strawberries; remove the leaves, slice them and then pop them in a bowl. Sprinkle with caster sugar, then leave in the fridge overnight.Sounds odd, but while you’re at it, put a small plate in your freezer – it’ll come in handy later.
Set the oven to 160C (Fan), and grease your baking tin of choice. (I like to use a deep, 10cm loose-bottomed tin and then slice the cake in half once it’s cooked. But two 20cm sandwich tins will work just as well.)
Cream together the butter and sugar, then stir in the eggs.
Stir in the sifted flour, salt and baking powder. Gently fold in the buttermilk.
Pour the batter into the baking tin and bake for around 40 minutes if you’re using a deep tin, and 25 minutes if you’re using sandwich tins – either way, an inserted skewer or knife should come out clean.
Once the cake is cooked, leave it to cool. Meanwhile, start making the jam; pop your juicy, pre-prepared strawbs in a saucepan and then either blitz them with a hand-held blender, or mash them. Add the jam sugar and lemon juice to the saucepan, and then gently heat the mixture on a low heat until the sugar has dissolved completely.Resist stirring!
Turn the heat up to a roaring boil and leave the jam to bubble for up to 10 minutes. Remember that plate in the freezer? That’s going to give you a helping hand in working out when your jam has cooked. Every couple of minutes, take a small teaspoon of jam and drizzle it onto the ice cold plate – when you turn the plate vertically, if the jam runs then it’s not quite done. If it sticks in a blob and doesn’t seem in any hurry to go anywhere, then it’s ready! If like me you prefer your jam a little runnier, take it off the heat when it runs slightly, then sets on the plate.Once you’ve reached that stage and the jam is cooked, take the saucepan off the heat and pour it into a ready sterilized jar to cool and set.
Once both the cake and the jam have cooled, you can whip up your Chantilly Cream – which is as simple as throwing the cream, icing sugar and vanilla bean paste into a bowl and then whisking them together until thick and airy.
To assemble the cake, sandwich the two halves with a layer of jam and a layer of Chantilly Cream – then decorate with some extra cream, icing sugar and fresh strawberries.
Oh hey, would you look at that, Monday swung back around. *eyeroll* Although actually, I’m kind of relieved. It’s been a busy couple of weeks in the Cwtch household; Sunny’s been travelling non-stop with his work, I’ve pretty much been chained to the computer and then last Friday, Bungle went into the vets for an “operation” – if y’know what I mean – which meant a whole weekend of staying in and keeping his head out of his crotch. Fun times! So, needless to say, we’ve been kind of running on empty – as have a lot of people I’ve spoken to. It’s funny; it seems like the crossover between March and April’s been a little manic for everyone.
I had one of those blue days last week where everything just got on top of me and I needed to take ten. Usually when that happens I like to do a little baking to de-stress, but I wasn’t in the mood to do anything too complicated. Sometimes, it’s nice to go back to the basics and bake something easy but satisfying. Turns out we had a whole punnet of blueberries sitting in the fridge (they were supposed to be for porridge, but it had been Frosties kinda week…) and so I thought I’d whip up some Blueberry Muffins to see me through the rest of the week! They’re stupidly simple and adapted from a recipe I found on the Red Magazine website just before Christmas – except that my batch have a little cinnamon and some extra crunch with the added granola and demerara sugar topping. Yum!
Set your oven to 180°C and line a muffin tray with lightly greased cases (I like to use the 1 calorie spray because it makes things easier 😉 ).
In a mixing bowl, cream together your butter and caster sugar – then beat in the eggs until the mix is nice and fluffy.
Next, gently fold in the flour little by little – alternating with the milk. Finally, stir in the blueberries (I like my muffins gooey and full of fruit, so I used a loooooot of blueberries, but feel free to dial it back a little if that’s not your jam), cinnamon and salt.
Spoon the mixture into your muffin cases, then sprinkle each one with a generous helping of granola and demerara sugar. Bake for 20 minutes.