Graduation and an amazing Lime Cake

Yesterday I graduated from my degree. Hooray! It was a beautiful day and I enjoyed it much more than the graduation ceremony for my undergrad degree. The speeches were short and sweet and I wasnt totally freezing beneath my gown (my last graduation was on a particularly cold April day) so, all in all, it was lovely!

So today, in honour of ending another chapter of my life, I thought I would try a recipe ive been itching to have a go at. The CWA Lime Cake. Given my love for all things citrus, im sure this isnt surprising. I had a few limes that were about to turn and half a packet of almond meal left over from christmas, so this recipe seemed to tie up a lot of loose ends. Until I realised that the almond meal was slightly mouldy and filled with bugs :S ugh! So, instead I tried substituting more flour for the 1/3 cup almond meal required, and added about another tablespoon of lime juice. There was no real rationale for the extra lime juice, other than the fact that I just really love lime!

An hour later and all I can say is yummo! The cake turned out deliciously light and moist with a slight limy syrup sinking to the bottom. I would have liked a tiny bit more limyness but the recipe gave such a nice hint of lime that this cake definitely had me going back for seconds. Very very easy to make, this recipe was a success! One other thing to add, a bonus with this cake is that it was inordinately easy to get out of the tin. often I have real trouble with cakes sticking to the sides and breaking when I try to get them out of the tin, but this cake literally fell out onto the cooling rack when I turned the tin upside down. Amazing!

Taste: <3<3<3<3 (Can you tell?)

Lime Cake

Adapted from the recipe by Gwyneth Watkins in the Country Womens Association Cakes Cookbook

Ingredients

180g softened butter
1 cup sugar
zest of one lime
2 eggs
1 1/4 cups self raising flour
1/3 cup self raising flour (Im terrible at fractions and couldnt work out how to add the two)
3/4 cup sour cream
3 tablespoons lime juice

Method

1. Preheat oven to 160 degrees celcius

2. Cream butter and sugar

3. Beat in zest and eggs

4. Fold in sifted flour, sour cream and lime juice

5. pour into 18cm tin and bake for one hour