The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Lime Syrup Cake

Cakes

Beaten-egg sponge cake flavoured with lime and lime syrup poured over.


Original Receipt from British Food Trust

Lime Syrup Cake
Ingredients

250 Gram Butter (9 oz)
3 Limes, zest of 1, juice of 3
250 Gram Caster sugar (9 oz)
3 Eggs, separated
300 Gram Self raising flour (11 oz)
250 ml Milk (8 fl oz)
200 Gram Granulated sugar (7 oz)
4 Tablespoon Water
Method
Makes 12 slices
Pre-heat oven to 180 °C / 350 °F / Gas 4. Grease a 20 cm (8 inch) ring tin. Cream butter, zest and caster sugar in a bowl. Beat in egg yolks one at a time. Beat well after each addition. Stir in half the flour and half the milk, then the remaining flour and milk.
In a separate bowl, beat the egg whites to form soft peaks, fold into the mixture and spread into the prepared tin. Bake for 1 hour. Cool in the tin for 5 minutes before turning out. Heat lime juice, granulated sugar and water until all the sugar is dissolved, bring to the boil and pour over the hot cake.
This is also good made with lemons instead of the limes.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats