Don’t you just love catching up with your girlfriends for cake and tea? Sometimes, well quite often in fact these occasions lead on to lots of glasses of bubbles and more cake! I always enjoy these special catch ups with my friends when we share the ups and downs of life and we also get to celebrate special events in each other’s lives. We always have lots and lots of laughter and appreciate these special moments.
Our recent get together gave me the opportunity to try some new recipes out (who better to experiment on than your good friends!).
I had a large amount of citrus in the house and so decided that this would be my ‘theme’ for our morning tea. I was also counting on the fact that all my girlfriends liked oranges and lemons (thankfully they did!)
2 limes (or you can use 1 lemon)
Zest from 1 lime
3/4 cup caster sugar
125g unsalted butter
1 1/2 cups self raising flour
1/2 cup of milk kefir or buttermilk
1/2 tsp ground cinnamon
1 cup caster sugar
1/2 cup orange juice
1/2 cup lime/lemon juice
Zest from 1 orange
1 star anise
1 cinnamon stick
- Preheat the oven to 180C degrees (350F).
- Prepare an 8″ (20cm) springform cake tin by spraying with oil and lining base and sides with baking paper.
- Prick the skin of the oranges and limes and place in a microwave bowl, cover and cook for 8 mins on high.
- Allow fruit to cool for 20 mins and then place in the food processor and blend.
- Cream the sugar and butter until pale and thick.
- Beat in the eggs.
- Fold the flour and cinnamon into the butter mixture.
- Fold in the kefir (buttermilk).
- Finally fold in the blended citrus fruits. Do not overmix.
- Bake for 45 mins, or until the skewer comes out clean.
While the cake is baking in the oven, make the syrup so it is ready to pour over the hot cake.
- Place all the syrup ingredients in a saucepan.
- Bring to the boil and simmer for 5 mins.
- Take off the heat.
- Prick the top of the cooked cake with a skewer.
- Poor over the hot syrup and allow to absorb through holes into the cake.
- Serve cake with dollop of double cream.
This tangy, moist cake is delicious served warm or cold. I find the flavours are more intense after a day or two.