Saturday, April 13, 2013

Raspberry and Lime Cake

Cristina from the La Cucina di Cristina is hosting Weekend Herb Blogging and this week as I've been in bit of a baking mood, I've made this fruity cake - filled with raspberry and a heady tang of lime, it's a perfect choice for any occasion.

Raspberry and Lime Cake© by Haalo


Raspberry and Lime Cake
[Adapted from Dish No.45]

100 grams softened butter, diced
150 grams caster sugar
2 eggs, at room temperature
200 grams plain flour, sifted with 1 teaspoon baking powder
zest of 1 lime
½ cup buttermilk
150 grams raspberry, fresh or frozen

Beat the butter and sugar until light and creamy - a generous tablespoon of flour and beat briefly - this will help lessen the risk of the cake batter curdling.

Add the eggs, one at a time,  making sure it has been absorbed before adding the next. Drop in the rest of the flour and the buttermilk and on a low speed, beat very briefly until amalgamated. Sprinkle in the raspberry and fold very gently through the batter. It's important not to overmix as that can lead to a dense cake.

Dollop the batter out into a 22cm fluted ring pan and bake in a 170°C oven until golden brown and cooked through - about 45 minutes.

When done, let it sit in the pan for a few minutes before turning out onto a wire rack to cool.

When cold, drizzle over with icing made from a mix of pure icing sugar and lime juice.

Raspberry and Lime Cake© by Haalo

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