Lime syrup cake

A traditional baba tin is the best option for this zesty lime syrup cake, but you can use an ordinary ring or loaf tin.
Guilt-free lime syrup cake


Lime syrup


1.Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm baba cake pan.
2.In a small bowl, beat sugar, oil, egg and egg-whites with an electric mixer until thick and creamy. Transfer mixture to a large bowl, fold in sifted flour, almonds, buttermilk and juice. Pour mixture into prepared pan and bake for about 45 minutes.
3.To make lime syrup, use a zester to remove rind, avoiding white pith. Squeeze juice from limes; you will need one-quarter cup (60ml) juice. Combine juice, water and sugar in a saucepan. Stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, add rind. Simmer uncovered without stirring for 10 minutes. Transfer to a heatproof jug.
4.Stand cake five minutes before turning onto a wire rack over a tray. Pour hot lime syrup over hot cake. Serve warm or cold.

Best made on the day of serving.


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