Saturday, February 23, 2013

Lime Syrup Cake

Terry from Crumpets & Co is hosting both the English and Italian editions of Weekend Herb Blogging and this week my focus is on limes.

lime© by Haalo

I have quite a few limes at the moment so I'm happily making all sorts of lime based treats but one of my favourite uses is in this lime syrup cake. It's a little different - the cake mix uses almond meal and white polenta flour and when soaked in the lime rich syrup, it's almost custard like in softness. You do get a bit of texture from the polenta but I think that just makes it a bit more interesting. If you can't find white polenta flour, regular polenta will do.

lime syrup cake© by Haalo

Lime Syrup Cake
[Makes 1x20cm cake]

140 grams butter, very soft
140 grams caster sugar
zest of 3 limes
70 grams almond meal
70 grams white polenta flour(farina di bramata bianca)
2 teaspoons baking powder
2 eggs
juice of 1 lime
Lime Syrup
juice of 3 limes
zest of l lime
½ cup caster sugar

When making syrup cakes it is important to remember the rules - if you have hot syrup, then pour it on a cold cake and if you have cold syrup, pour it on a hot cake.

I like to make my syrup first and let it cool - I find this really gives it time for the flavours to develop.

Make the syrup:
Juice the limes and then add enough water to form 1 cup of liquid. Place this in a saucepan with the caster sugar and lime zest. Stir over a medium heat until the sugar has dissolved and then allow to come to a boil. Simmer for 5 minutes. Pour into a jug and let it cool.

Make the cake:
Use either a springform or loose bottomed cake pan. Grease the pan and line the base with baking paper.

Place the butter, sugar and zest into a food processor and process until incorporated. Tip in the almond meal, polenta, baking powder and eggs and process until combined. Scoop out into a bowl and stir through the lime juice and add just enough milk to slacken the batter - two tablespoons should be enough.

Pour the batter into the prepared tin - smooth the surface and bake in a 170°C preheated oven until golden and cooked through - about 30 to 45 minutes. If you think it's browning too quickly, cover the top with foil.

Since the cake tin has a removable base, the syrup can leak, so it is best to place the tin into another dish that will snuggly hold it. Once this is done you can carefully and slowly pour the syrup over the cake - making sure you totally cover the top. Let this sit until cooled completely.

When cold, unmould and it is ready to be served.


  1. yummy yummy yummy!

  2. Looks good, I imagine this would have quite an intense lime taste which is what I like.

  3. Wow, love limes!
    It reminds me of a cake i made looooong time ago (before blogging) with polenta flour and a limoncello syrup!
    I want to try this!
    Thanks Haloo!

  4. This looks great. Syrup infused cakes have been on my mind since reading about southern style coconut cake last month. I would totally Pin It, but none of the relevant images in the post are pinnable.


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