“I’m embarressed about how long it’s been since I’ve posted anything here! What with work, catering, cake design and the installation of a new kitchen, It’s been shunted to last priority. I’m determined to turn over a new leaf and have a few recipes in my back-log to post in the coming weeks. I made this cake for a work colleague’s birthday when I had a surplus of lemons. The flavour and texture was brilliant but I decided to tweak the recipe to give it a bit more texture. Feel free to use whatever fruit you like for the compote. I think the strawberries and cherries were a great colour splash for the finished dish. You can also substitute lemons for limes but personally I liked this version better. Enjoy!”
(Photos by Gary Corbett)
- 250g room temperature butter
- 1 cup castor sugar
- 3 room temperature eggs
- zest from 3 limes
- 3/4 cup sour cream
- 50g diced pistachios
- 1/2 cup plain flour
- Juice from 3 limes
- 1/2 cup sugar
- 1/2 cup sugar
- 1/4 cup strawberry liquor
- Preheat your oven to 140 degrees (Fan forced).
- Grease and line a 20cm spring-form tin.
- Cream the butter and sugar. Add the eggs one at a time until combined.
- Add the sour cream and lime zest and beat until combined.
- Fold in the pistachios and flour.
- Spoon mixture into prepared tin and smooth the top with a spatular.
- Bake for 50-60 minutes or until the top is lightly golden.
- While cake is baking place lime juice and sugar in a saucepan and bring to the boil.
- When cake is done remove from the oven and pierce numerous holes with a skewer.
- Pour over lime syrup and refrigerate.
- For fruit compote cut the strawberries into quarters, de-seed and halve the cherries.
- Add fruit, sugar and liquor to saucepan and heat until fruit has just softened. (If you cook it too long you’ll get jam!) Leave to cool.
- Decorate the cake with pistachios then serve a wedge of the lime cake with some fruit compote and a dollop of cream.