Ingredients
Lime syrup
Method
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.
Note
