Clare’s Gf Lime Syrup Cake so lovely to be able to serve an amazing gluten free “ It’s cake for friends who can’t have wheat, especially when you wouldn’t even guess that it was gluten free. ” Our lime tree is crazy full of limes, we can’t use enough of them. It has become my personal goal to find as many recipes as I can that require limes, and a lot of lime, not just a squeeze. I’ve started doing a lime feature on my blog The Life of Clare, so thought I would share some more experimental lime recipes with you. This first recipe I came across on twitter one day, I’m always flicking past recipes but for some reason I couldn’t get this one out of my mind. I tracked through the links to get to the recipe and found it here. I love using unusual ingredients in baking, sometimes it flips people out. The first time I made this one, I loved the cske but not the syrup, so I adapted it slightly and now it’s being served in my family’s café in Cairns in Far North Queensland.
Ingredients Method
200g butter, softened 200g caster sugar 4 eggs 175g ground almonds 250g mashed potato (cooled) Zest of 4 limes 2 tsp gluten free baking powder 4 tbsp sugar Juice of 2 limese 1 tbsp water
Heat oven to 180C/fan 160C/gas 4. Butter and line a 20cm round cake tin. If you haven’t mashed and cooled potato, do that now. Beat sugar and butter together with electric mixer until light and fluffy, then add eggs gradually, beating after each addition. Fold in almonds, cold mashed potato, lime zest and baking powder. Tip into prepared tin. Place into oven, cook for approximately 40 mins (usually I leave it in for about 1 hour, but its cook when a knife goes in a comes out clean) While cake is baking, make syrup. Put sugar, lime juice and water in saucepan, and stir until dissolved. Pour over cake while still warm.
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