


LIME, ALMOND AND BLUEBERRY LOAF CAKE
180 g butter
180 g castor sugar
2 limes, zested
3 eggs
5 ml vanilla essence
100 g self-raising flour
2,5 ml salt
100 g ground almonds
30 g chopped, roasted and salted almonds
50 ml lime juice
200 g blueberries
TOPPING
100 g sifted icing sugar
±30 ml lime juice
more blueberries for garnish
lemon/lime zest/optional
chopped roasted, salted almonds
METHOD:
- Preheat the oven to 170°Grease and line a loaf tin with baking paper
- Cream together the butter and castor sugar and add the lime zest
- Add the eggs one at a time and brat well after every addition.
- Whisk together the self-raising flour and salt and add the ground almonds and the chopped almonds
- Add the dry ingredients and the lime juice to the creamed butter mixture and mix gently to make the batter
- Add 150 g blueberries to batter, bake and after 15 minutes – sprinkle the rest on top of the cake, return to oven for another 15 min
- Gently cover the loaf with foil and bake for the last 20 minutes.
- Cool and remove from the tin
- TO MAKE THE TOPPING: Combine the lime juice and the sifted icing sugar and mix well – it must have a drizzling consistency.
- Decorate with more blueberries, lemon/lime zest and chopped, roasted almonds
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