Welcome to a light-hearted, sunny twist on the voluptuous anti-depressant that we all know and love. Welcome, in effect, to Cake Heaven.
You know when you’re onto a good thing when you can add easy and delicious together and get something edible. This pretty little anytime treat definitely has punch. Being very strongly of the opinion that every little person should have a proper introduction to afternoon tea at the earliest possible occasion, I first tried it a few Sundays ago to welcome our friends Mike and Meg’s perfect new baby daughter, Ella Scarlett.
Needless to say Ella didn’t get to have any this time round, but I figure it’s only a matter of time and one can’t be too prepared right?
WHAT YOU’LL NEED
125g unsalted butter
2 tsp lime rind (if you don’t have just use extra lemon rind)
2tsp lemon rind
250g caster sugar
3 eggs
200g self raising flour
1 Tbsp poppy seeds
100ml/4fl oz plain yoghurt
WHAT TO DO
Butter and flour the loaf tin.
Cream butter and rinds together and gradually add the sugar.
Beat well.
Beat the eggs in one at a time and mix well.
Fold in the flour, poppy seeds and yoghurt, spoonful at a time, alternatively.
Put in tin and bake for 35mins.
FOR THE SYRUP
3 Tbs lime juice
3 Tbs lemon juice
3 Tbsp castor sugar
Pre-heat oven to 180/Gas 4.
To make the syrup place the juices and sugar in small pan, simmer till sugar dissolved and then bring to boil for 3 mins, no stirring. Make holes in the top of cake
FOR THE ICING (Optional)
2 Tbsp butter at room temperature
1 cup icing sugar, sifted into a bowl
Add 2 Tbps hot water and cream together
You could also add some grated lemon zest as I did
Thanks to Susie Acheson for the recipe! I didn’t change anything, except to add my own butter cream icing as above.
afoodieliveshere 