Coconut & citrus syrup cake.

Posted on July 14, 2011

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Lime syrup cake

After a failed attempt at making lime and mangosteen Panna Cotta last week, I had a gallon of vanilla lime syrup left in the fridge. What better to make than a warming citrus syrup cake on a rainy winter day. Citrus fruit is at it’s prime during the cold peak of winter in July. Delciously tart with just the right amount of sweetness, citrus is adapted to both sweet and savoury dishes. It can be used as the star flavour of a dish or used to brighten up and elevate other flavours. Citrus fruit is used more than any other fruit in cooking: from a lemon tart or orange marmelade, to a green curry and chicken pot roast. This cake is rich and fudgy and will satisfy any late night sweet cravings. It is very quick and easy to make, and a resourceful way to use up some of your citrus harvest. Enjoy…..

Ingredients:

Baking cake tin
Cake:
3 eggs
1 cup dessicated Coconut
1 1/2 Cups Self raising flour
2 tbsp grated Lime rind
3/4 cup milk
1 cup castor sugar
150g butter
Icing sugar
1 Vanilla pod scraped, seeds only.
Orange rind
 
Lime Syrup:
3/4 cup water
1 cup sugar
2 tbsp lime juice
1 vanilla bean pod, seeds scraped.

Method:

  1. Heat oven to 170c.
  2. Cut butter into small rough pieces. Beat the butter, sugar and lime rind in a mixer untill creamy. Add eggs. Mix well.
  3. Add desiccated coconut, flour, vanilla and milk, beat lightly. Do not over mix.
  4. Grease a cake tin with butter. Line with baking paper. Pour mixture in evenly.
  5. Cook in oven for 30-40 minutes. After 30 minutes, check cake with a wooden skewer, if it comes out dirty it needs more time.
  6. Whilst cake is in oven, combine ingredients for the lime syrup in a saucepan over a medium heat. Include the scraped whole vanilla pods.
  7. Heat syrup till foamy and thickened, usually ten minutes. To test syrup, remove from heat, check that it is thick and syrupy.
  8. Place cake on a cooling rack, with a plate underneath, cool. Then pour the syrup over cake and leave to cool completely.
  9. Once chilled, dust with icing sugar or leave as is and garnish with shaved orange and lime rind.
Tips:
  1. The best thing about this cake, is the ability to substitute citrus fruits. Will work well with lemon, orange, manderin and tangelo.
  2. Watch the cake carefully after 30 minutes, it is very rich and can stick to the cake tin.
  3. Create candied orange, lemon or lime to decorate the top (in the picture I have garnished with natural rind). To make candied fruit, slice two citrus fruit thinly, cook in a saucepan with 2-3 cups water for 45 minutes. Heat 1 cup sugar with 1/2 cup water untill sugar is dissolved. Add citrus slices and cook for 10-20 minutes untill transparent and glazed.
  4. For this cake pour hot syrup on a cool cake.
  5. Serve with plain yoghurt or cream.
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