Weekend Cooking: Lime and Buttermilk cake

A few years ago now, I bought a cookbook which was written by regular finalist in the Country Womens Association of Australia baking competition. I have made a couple of recipes from it, but it has been a while since I tried anything new.

I do now have good reason to try new things though! I was very excited to get a stand mixer for my birthday, so now I have no reason not to try making all the things that I couldn't possibly make before. Now don't get too excited. It wasn't a KitchenAid or anything flash, just a run of the mill stand mixer but I love it. In fact, it does tend to come with me when I go to the boyfriend's house for the weekend whenever we have anything planned. He's even attempted freshly made bread rolls (so delicious!!).

Whilst I would say that I am an average cook there were some things in this recipe that I have never done before. For example, I have never whipped egg whites separately before. And I was able to delegate things like zesting and juicing the limes to my assistant, and he does a great job of cleaning up too!

 I haven't got the texture quite right yet, but I will! It does taste delicious!

Lime and Buttermilk Cake

250g butter at room temp
1 cup white sugar
finely grated rind of 2 limes
3 eggs, separated
200ml buttermilk
2 tbsp lime juice
2 cups self-raising flour
Icing
1 cup icing sugar
1.5 tbsp lime juice
1 tsp water

1. Preheat oven to moderate (170 degrees C) and grease a 22cm (base measurement) round cake in tin and line the base with baking paper.

2. Use electric beaters to cream butter, sugar, lime rind until white and fluffy. Add egg yolks one at a time, beating well after each addition.

3. Add half the buttermilk, half the lime juice and half the flour and then fold through. Add the remaining buttermilk, lime juice and flour and then fold through. Use electric beaters to beat the egg whites into soft peaks, Fold into the cake mixture and spoon the mix into the tin. Use a knife to smooth the surface.

4. Bake for 50m or so or until springy to a gentle touch in the centre. Leave in tin for 5m and then turn out onto wire rack to cool.

5. Icing: Combine all ingredients until smooth and then spread over the cooled cake.