Look what I made to take over to my folks for tea the other night….
It was absolutely yummy and went down a treat… well, with the exception of my three-year-old nephew who isn’t partial to the citrus zing in the lime curd filling! Perhaps he should have tried the cream cheese topping first 🙂
I’ve been asked for the recipe… I cannot claim to have invented it – I found it over here. You can work your own magic with the decoration – I could eat the whole bowl of cream cheese icing flavoured with lime juice all by itself. Also, the lime curd in it’s own right is FAB. Yes, in capital letters. 🙂 The recipe makes enough for a regular jam-jar-full, and that was sufficient both to generously fill my cake AND top some hot toast the next morning! Also, it doesn’t say in the recipe, but I sieved my eggs before using to make the curd. I mean, who wants bits of stray egg-white in their sauce, right?!
My desire to bake something along these lines stemmed from a visit to the pretty town of Harrogate in the UK a couple of months ago. A courgette and lime cake in an interior-design-studio-come-cafe (yes indeed!) grabbed my interest as I’d never tried anything other than carrot cake in the veggie-meets-baking stakes. I’ve since had a scrumptious beetroot & chocolate cake experience and all of this has cultivated a curiosity as to what I can generate with the spoils from my vegetable garden as the coming months pass. All suggestions (& recipes!) welcome.