ZESTY LIME CAKE

Bahan-bahan

For the lime curd:

2 large egg yolks

70g caster sugar

Zest and juice of 2 limes

¼ tsp salt

45g unsalted butter, cubed and softened

For the lime sponge:

200g caster sugar

200g butter, at room temperature

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

Zest of 2 limes

For the lime icing:

200g icing sugar

Juice 1 lime

To decorate:

Lime zest

Petunjuk

1 To make the lime curd, place the egg yolks, sugar, lime zest and juice and salt in a bowl set over a pot of simmering water.

2 Whisk until well combined and whisk for about

10 minutes, until the mix becomes thick, whisking constantly to prevent curdling.

3 Remove the curd from the heat and gradually whisk in the butter, one cube at a time, allowing each to melt before adding the next. Transfer into a jug and set aside to cool.

4 Preheat the oven to 190°C/17(YC fan/gas mark 5. Line two 20cm cake tins with non- stick parchment paper.

5 In a large bowl, beat together the butter and the sugar until light and fluffy. Add the eggs one at a time, beating after each addition.

6 Fold in the flour, baking powder, milk and lime zest. Spoon the batter into the prepared cake tins and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely.

7 For the lime icing, stir together the icing sugar and lime juice to form a spreadable mixture. If the icing is too thick, add more lime juice; if it gets too thin, add more icing sugar.

8 To assemble the cake, place the first sponge on a cake stand or serving plate. Spread with a thick layer of lime curd and place the other sponge on top.

9 Spread the lime icing on the top sponge and allow it to drip down the sides slightly. Decorate the top of the cake with some lime zest before serving.