Lime cake with Greek yogurt sorbet
Andi Peters conjures the flavours of the Mediterranean with this refreshing citrus cake. Serves 5.
INGREDIENTS
For the cake:
185g unsalted butter, at room
temperature
185g caster sugar
3 limes, zest only
3 free range eggs,beaten
275g self-raising flour
1 teaspoon baking powder
For the cake syrup:
3 limes,juice only
3 tbsp icing sugar
50ml Grand Marnier
For the sorbet:
350g Greek yogurt
50ml milk
75g icing sugar
2 tablespoon honey skewer and pour over the lime syrup.
METHOD
1) Pre-heat the oven to 180C/160C fan/gas mark 4.Grease and line a 7in cake tin.
2) For the lime cake: cream together the butter and sugar in a bowl until pale and fluffy,then mix in the lime zest and beaten eggs.
Fold in the flour and baking powder,until the mixture becomes a smooth batter.
3) Pour into the prepared cake tin and bake for 30 minutes,or until golden-brown and a skewer inserted into the middle of the cake comes out clean.
Remove from the oven and allow to cool on a wire rack.
4) For the cake syrup: heat the lime juice and icing sugar together in a small,non-reactive saucepan.
In a saucepan,heat icing sugar and lime juice together until the sugar has dissolved.Stir in the Gran Marnier.
5) Remove the cooled cake from the tin,pierce some holes on the top with aAndi Peters conjures the flavours of the
Mediterranean with this refreshing citrus cake. Serves 5.
6) For the sorbet: mix all of the sorbet ingredients together,then transfer to an ice cream machine and churn according to the manufacturer’s instructions.
Alternatively,pour the sorbet mixture in a container and place in the freezer.After 20 minutes,take the container out and break up the ice crystals with a fork and return to freezer.Remove to soften slightly.
7) To serve,place a slice of cake on a serving plate along with a scoop of the yogurt sorbet.