 Recipe Notes: Florida is famous for 'Key
Lime Pie', a deliciously tart pie, not too different from lemon
meringue but with much more flavour. I have adapted my favourite key
lime recipe to create this cake which keeps well and can be made with
other varieties of lime. It is a lovely cake to serve when you want
something refreshing and satisfying, all at once.
For the Cake:
100g pecan nuts, toasted and ground
250g butter (1 cup), softened
2 cups of caster sugar
zest of 4 limes
5 large eggs
3 cups of self raising flour
100g ground almonds
1 cup milk
2 tablespoons chopped macadamia nuts, toasted
2 tablespoons sugar
For the Glaze:
juice of 4 limes (about 1/2 cup)
3/4 cup caster sugar
2 key limes
2 tablespoons coconut threads - Preheat
the oven to 180ºC and generously butter a babka or fluted cake tin.
Sprinkle the ground nuts over the buttered tin and set aside.
- Cream
together the butter, sugar and lime zest until light and fluffy. Add
the eggs, one at a time and beat well after each addition.
- Remove the bowl from the mixer and add the self raising flour, ground almonds and milk, and mix gently but thoroughly.
- Mix together the macadamia nuts and sugar and sprinkle over the cake.
- Bake the cake for 70 minutes or until golden and cooked through.
- To
make the glaze, whisk the lime juice and sugar together and heat gently
until the sugar has dissolved. Slice the limes thinly and soak the
limes in the lime syrup. Once the cake has finished baking, remove the
cake from the oven and brush/pour the lime syrup all over the cake,
continuing until it has all been absorbed. Allow the cake to cool in
the tin.
- When the cake has cooled and the syrup has been
absorbed, decorate the cake with the lime slices and sprinkle with the
coconut, then serve at room temperature.
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