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.