Lime Drizzle Cake with Blueberries

The cake of the month for March is lime drizzle with blueberries. I often make lemon drizzle, but this takes the concept of light, airy sponge smothered in sticky syrup to a whole new level. For some reason I don’t understand the blueberries always sink… (if anyone knows why please let me know!) but that doesn’t seem to affect the taste. In fact, I think it’s nice having a layer of quite sharp, ooey and gooey fruit on the bottom, below the cloud of light sponge flavoured with lime zest before the sticky top layer of syrup soaked cake. The original recipe for this was in BBC Good Food’s 101 cakes and bakes. I’ve adapted it slightly by adding more lime zest to the cake batter and syrup and also using only blueberries. It works with any fresh berries tbh, tho raspberries, currants and blueberries are better than strawberries. The smell of the lime took me back to Thailand so I might make one with coconut and mango another time to bring back memories of Koh Phangan.
For two 2lb loaf cakes or one large tray bake you need:
For the cake
225g vitalite/softened butter
225g caster sugar
250g self raising flour
25g ground almonds (omit if allergic to nuts and use extra flour instead, you can’t taste the almonds but they do give a lovely texture)
1/2 tsp salt
4 eggs, lightly beaten
zest of 2 limes
juice of 2 limes
200g fresh blueberries
For the syrup
Juice of four limes
Zest of two limes
140g caster sugar
Begin by creaming the sugar with the vitalite/butter in a free standing mixer. Beat for 10 mins until light, fluffy and creamy. Add the eggs a little at a time, incorporating a spoonful of flour between each addition of egg to prevent curdling. Once all the eggs are added, mix in the remaining flour, salt and ground almonds. Grate in the lime zest and gently fold in the juice.
Mix in 2/3 of the blueberries and scrape into lined tins – either two 2lb loaf tins or one traybake tin. Scatter over the remaining blueberries and bake in a moderate (170 degree) oven for about 25 mins till risen, golden brown and cooked through.
Meanwhile make the syrup by melting the sugar over a very low heat with the lime juice and zest. Leave to cool slightly whilst the cakes cook.
As soon as the cakes are done, remove them from the oven and prick all over with a fork. Pour over the syrup and allow to sink in. Let the cakes cool completely before scoffing. They will last well for a week in an airtight container, assuming you can resist the temptation to eat them!

Crustless Lime and Lemon Meringue Pie

Crustless cos I couldn’t be arsed to make pastry. I mean, it’s not the pastry you eat this for is it? And Lemon and Lime cos I only had two lemons and needed three…

For one pie you need:

Juice and zest of 2 lemons and 2 limes
3 egg yolks
450ml water
6 tbsp cornflour
45g butter
90g caster sugar

For the meringue:
3 egg whites
180g caster sugar

For the base, mix the cornflour with a bit of the water to slacken it and then place the remaining water in a pan with the sugar and bring to the boil. Once the sugar has dissolved add the lemon juice, zest and cornflour to the sugar syrup. Return to the heat and stir till thickened. Remove from the heat and add the butter and egg yolks. Leave to cool in the pie dish.

For the meringue whip the whites till really stiff then add the sugar. Mix till glossy.

Once the base is cold, and more solid, cover with the meringue taking care to spread right to the sides. Bake in a moderate (160 degrees) oven for about 45 mins. Leave to cool before eating, however hard that might appear cos it will smell gorgeous. Try not to eat it all on one day.

Coconut Broth with Citrus and Noodles (v)

Yes, another variation on the theme but this was delicate and spicy and sour and hot and basically delicious which is why it deserves being blogged. The addition of frozen kaffir lime leaves and lemon grass helped to lift the flavours more than freeze dried.

For 2-3 portions you need:
1 bundle ramen noodles
1 can coconut milk
1 small can cocomut cream
1 litre vegetable stock
4 cloves garlic, sliced
3 inch piece of ginger, grated
2 red chillies, sliced
small bunch corriander, roughly chopped
2 tbsp mirin
2 tbsp soya sauce
1 onion, sliced
1 large carrot, sliced
1/2 cup peas
2 pak choi, shredded
1 tbsp frozen kaffir lime leaves
4 pieces frozem lemon grass
juice of 2 limes
6 spring onions, chopped

Place everything apart from the spring onions in a large pan and gently heat. Cook for 1-2 mins and then serve topped with the spring onions.

Blackcurrant and Lime Citrus Drizzle Cake

This is a variation on a theme but one that makes good use of the frozen glut of blackcurrants we have.

For 2 loaf cakes you need:
225g butter
225g caster sugar
250g self raising flour
3 eggs
zest of 1 lemon, 1 lime and 1 orange
juice of 1 lime and 1 orange
450g blackcurrants, plus 50g extra
150g sugar
juice of 1 orange, 2 lemons and 2 limes plus the zest of each

Begin by creaming the butter and sugar together. Add the eggs and then mix in the flour. Add the zest, juices and 450g currants. Mix well. Scrape into 2 lined loaf tins. Scatter over the remaining 50g currants. Bake in a moderate oven for 45 mins or so.

Meanwhile make the syrup by gently heating the sugar, juices and zests. Leave to cool. Once the cakes are done, prick all over and pour over the syrup. Leave to cool and then scoff. Nom nom nom

Lemon and Lime Syllabub

I adore syllabub. It’s something to do with the fabulously light texture I think. That and the fact that it contains copious amounts of booze 😉 This recipe is quick to whip up (pardon the pun) and keeps for a day or two in the fridge before separating.

For 4-6 portions depending on size you need:
100ml white wine
75g sugar
juice 1 lemon
zest 1 lime
300ml double cream

Whisk everything together until light and fluffy. Spoon into glasses and devour.

Chargrilled Mango with Lime Syrup (v)

This is a fabulous way to end an exotic meal. It’s light and cleansing but sweet enough to make you feel like you have had pudding. The syrup is an Antony Worrall Thompson recipe.

For 4 portions you need:
2-3 large, slightly under ripe mangoes
225g caster sugar
8 green cardamom pods, seeds removed and crushed
150ml water
juice 2 limes
2 tbsp grated/pared lime zest or to taste

Make the syrup up in plenty of time to allow the flavours to infuse, and also because the mango takes hardly any time at all to chargrill! Heat the water and sugar with 1 tbsp lime zest over a gentle heat. Allow the sugar to dissolve and then bring to the boil. Simmer for 2-3 mins and then remove from the heat. Fish out the used lime zest and replace with the remaining tbsp zest. Add the juice and leave to infuse.

Peel the mangoes and then cut into wedges. Heat a chargrill pan (or place on the BBQ) and cook for a few mins on each side till browned. Serve with the syrup drizzled over. Heaven!

Lime Drizzle Cake with Blackcurrants and Raspberries

This is based on a recipe in Good Foods 101 Cakes and Bakes.

For about 20 slices you need:
225g soft butter
225g caster sugar
250g self raising flour
25g ground almonds
100g blackcurrants
100g raspberries
juice and rind of 2 limes
4 eggs
50g flaked almonds

For the syrup:
140g caster sugar
juice of 2 limes and 2 lemons

Begin by making the cake. Cream together the butter and sugar, then add the eggs, lime juice and rind, flour, ground almonds and a little milk if necessary to make a smooth but thick batter. Fold in 2/3 of the fruit and scrape into 2 lined loaf tins. Scatter over the rest of the fruit and the flaked almonds. Bake in a moderate (150 degrees) oven for about 45 mins.

Meanwhile make the syrup – gently heat the juice and sugar til the sugar has dissolved. Once the cakes are cooked, prick with a cocktail stick and pour over the syrup. Allow the cakes to cool completely before cutting into slices and enjoying.