Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving (12)

  • kcal609
  • fat29g
  • saturates18g
  • carbs75g
  • sugars61g
  • fibre1g
  • protein5g
  • salt0.6g
  • Ingredients
  • Method
  • Ingredients

  • 225g salted butter, softened, plus extra for the tins

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g golden caster sugar
  • 4 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 2 limes, finely grated

    Lime

    ly-m

    The same shape, but smaller than…

  • 50g natural yogurt
  • lime wedges, lime zest and mint leaves, to decorate

    Lime

    ly-m

    The same shape, but smaller than…

  • For the syrup

  • 3 lime, juiced (90ml)

    Lime

    ly-m

    The same shape, but smaller than…

  • 100g light brown soft sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • small bunch mint, leaves picked and roughly chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 120ml white rum
  • For the buttercream

  • 150g unsalted butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g icing sugar, sieved
  • 2 limes, zested

    Lime

    ly-m

    The same shape, but smaller than…

  • 50g cream cheese
  • Method

    1. Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins. 

    2. Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated limes and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a min, then turn out onto wire racks. 

    3. To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl. 

    4. Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.

    5. To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.  

    6. Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.

    Source: Read Full Article