LIME, ALMOND AND BLUEBERRY LOAF CAKE

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