As we got towards the end of the Lemon Drizzle Cake I made last week, I commented that the cake went so quickly. My Gochugaru likes the cake so much (I had added poppy seeds this time) he said that I should just make another one.
The slight problem is that this is one of the easiest cakes to make and it always turns out nicely. So much so that I am always making it for friends, family, neighbours, church, my hairdresser…so it is time to create another cake.
One of my all time favourite cakes is Delia Smith’s Coconut and Lime Cake. However it is slightly detailed in its execution and I really want a fast and easy cake when pressed for time.
The inspiration for this cake came from the kaffir lime leaves my mother gives me each time I return to Kuala Lumpur, and which I freeze upon returning to London. The leaves freeze very well and keep for a very long time.
I made the cake batter in my Thermomix as the leaves need to be ground with a small amount of sugar until very fine. It is possible to substitute grated lime zest for the kaffir lime leaves. In that case you would get a hit of lime from the syrup, but not the intensity of aroma that comes with having the ground kaffir lime leaves in the batter.
The kaffir lime leave ground fine with the sugar
For the Cake:
10 fresh kaffir lime leaves, sliced in two down the middle and the rib removed
125 g (50 g + 75 g) unrefined caster sugar
60 g desiccated coconut, soaked in 40 g fresh lime juice
175 g unsalted butter, softened
3 large eggs
150 g self-raising flour
½ teaspoon baking powder
20 g milk
For the Lime Syrup:
75 g fresh lime juice
50 g unrefined caster sugar
5 kaffir lime leaves, torn to release the flavour
You will also need a 2-lb loaf tin, lined with grease-proof paper.
How to Make:
Preheat the oven to 170°C/ 325°F.
Place the kaffir lime leaves and 50 g sugar in the TM mixing bowl. Grind 10 seconds /speed 10. Scrape down the sides of the bowl with a silicon spatula.
Grind again 10 seconds /speed 10. Scrape down the sides of the bowl.
Add 75 sugar, the butter and eggs then mix 20 seconds /speed 5.
Add the flour, baking powder, milk and soaked coconut. Mix 15 seconds /speed 5.
Scrape down the sides of the bowl. Mix again 15 seconds /speed 5.
Pour the cake mixture into the loaf tin and bake in the preheated oven for 55 minutes, or until the cake bounces back when touched. A metal skewer inserted in the centre should come out clean.
Whilst the cake is baking, make the lime syrup. Place the lime juice, sugar and lime leaves in a small pot and warm through until the sugar has dissolved.
When the cake is ready, cool it for 5 minutes then prick it all over with a skewer. Remove from the tin then spoon the lime syrup all over the cake. Continue to do this until the syrup has been soaked up.
Leave to cool completely before cutting into 10 thick or 12 medium-sized pieces. It can be a crumbly cake depending on the coarseness of the dried coconut, so use a sharp knife for the slicing.
After trying a slice of the cake, Mr Gochugaru said he would like to bring this cake in to his office on Friday. Maybe cake gets the team through the last day of the working week. I guess this is thumbs up and a new recipe to add to my collection.