Otago Daily Times

Just divine — and so easy


AT the moment this is my absolutely favourite cake. Only a little bit sweet, it has a sharp, citrusy tang and is rapturousl­y good.

The poppy seeds add a delightful crunch and the lemon and lime syrup tenderises and helps keep the cake fresh for a few days longer. The fat and sugar content is reasonably low which is a big plus.

Sometimes, when browsing through cook books, I gasp when

I read the amount of chocolate, butter, cream, condensed milk and sugary ingredient­s all combined in one recipe.

I find cakes like these toothachin­gly sweet and rather cloying. Not the cake I want to bake.

Making my lemon and lime syrup cake is a breeze — simply a matter of lightly beating a few ingredient­s together and then into the oven for 30 minutes. Once cooked and cooled, a hot bubbling syrup, mouthpucke­ringly tart, is trickled over the cake.

When limes are not in season I use bottled lime juice from the supermarke­t.

‘‘Light’’ olive oil describes the flavour of the oil and has nothing to do with the calorie count. ‘‘Light’’ olive oil has a mild flavour.

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