Sublime Lime Cake

This recipe was bequeathed to me by a friend at work and I am hesitant to pass it on because the ‘oh wow’ factor is so very high even though my cooking skills are not. I’m worried that if everyone starts making this cake I will lose my trump card at reunions, bah-mitzvahs and wakes.

Still, it is such a fabulously delicious cake it would be a real shame if a meteor obliterated our hometown from the face of the Earth and the recipe was lost forever.

So in the interests of preserving this culinary masterpiece for future generations:

You will need:

For the Cake:

Zest of 1 lime

2 cups self raising flour

1 cup sugar

250g butter

3 eggs, separated

1 cup buttermilk

For the Syrup:

Juice of 2 limes

3/4 cup sugar

1/4 cup water

STEP ONE: Preheat oven 180 degrees.

STEP TWO: Juice the limes, and grate the zest of one of them. Set juice aside for making the syrup.

STEP THREE: Cream butter & 1 cup of sugar. Beat in 3 yolks. Mix in lime zest.

STEP FOUR: Add 1 cup flour & 1/2 cup buttermilk and mix. Repeat with remaining 1 cup flour and 1/2 cup buttermilk, and mix.

STEP FIVE: Beat egg whites till they peak and fold into cake mix.

STEP SIX: Pour in baking tin. Bake for 40 minutes, or until cooked through.

STEP SEVEN: When cake nearly done, put all syrup ingredients, including the lime juice, into a saucepan and stir until boiling.

STEP EIGHT: While cake is still hot, and before you take it out of the tin, slowly pour hot syrup over it – the hot cake will soak it up like a sponge.

STEP NINE: Sit back and wait for praise and accolades. There WILL be praise and accolades. A ticker tape parade is not out of the question.