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?
Ingredients
For the cake
- 125g unsalted butter
- 2tsp lime rind (if you don’t have just use extra lemon rind)
- 2tsp lemon rind
- 250g caster sugar
- 3 eggs
- 200g self raising flour
- 1Tbsp poppy seeds
- 100ml/4fl oz plain yoghurt
For the syrup
- 3 Tbs lime juice
- 3 Tbs lemon juice
- 3 Tbsp castor sugar
For the icing (Optional)
- 2Tbsp butter at room temperature
- 1 cup icing sugar, sifted into a bowl
- Add 2 Tbps hot water and cream together
- Grated lemon zest (optional)
Cooking method
For the cake
- Butter and flour the loaf tin.
- Pre-heat oven to 180/Gas 4
- 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
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
Thanks to Susie Acheson for the recipe! I didn’t change anything, except to add my own butter cream icing as above.
