3 Discovered limes
125 g sugar
125 g butter
175 g self-raising flour
3 tbsp icing sugar
This cake is topped with a lime syrup that soaks into the cake, making it wonderfully soft.
Grease a Bundt cake tin. Pre-heat the oven to 180°C.
Zest the limes. You only want the coloured part, not the white underneath. Juice the zested limes and save the juice.
Melt the butter in the microwave (about 40 sec.) and pour into a large bowl. Add the sugar and whisk the mixture until creamy. Stir the lime zest through the mixture.
Add the eggs and mix. Sift the self-raising flour and fold through the mixture. Pour the batter into the cake tin. Smooth off the top with a spoon. Bake in the oven for 30-40 minutes.
While the cake is in the oven, prepare the lime syrup. Pour the lime juice into a saucepan and place over a low heat. Add the icing sugar and stir until the powder has dissolved. Allow to simmer for a few minutes (do not boil).
Remove the pan from the heat. The syrup will remain liquid (slightly thicker than water). You can pour the syrup over the cake once the cake has cooled down a little (not completely).
Remove the cake from the oven when the top is light brown. A skewer should come out clean.
Pierce holes in the cake with a skewer, roughly every two centimetres.
Pour the syrup over the cake. The syrup will run into the holes, making the cake soft and delicious on the inside. Allow the cake to cool completely in the tin.