Key Lime Cake, with Raspberries & Pomegranate
This is a lovely summer cake. I made it using a ring mould, but this can easily be made in 2 sandwich tins. Originally I was going to keep it simple with just lime zest as a topping, but as it was for my Mum (otherwise known as the Glamorous Granny 😂) I knew it needed a bit of colour and glamour! The raspberries and pomegranate seeds worked really well with the lime flavour.
Sponge Mix
The recipe
Key Lime Cake, with Raspberries & Pomegranate
Ingredients
Frosting
Method
One 25 cm Ring Tin/mould or Two 7 inch sandwich Tins
Pre heat the oven to 170 degrees.
Grease the cake tin(s)
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light.
Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour and lime zest, trying hard not to lose the air gained.
Split the cake mixture between the 2 tins or one ring mould and bake for 25-30 mins.
Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked.
Remove cakes from the tins and allow to cool. If using the Ring mould leave to stand for at least 10 minutes before removing. I found placing a clean tea towel on top helped create a little steam, making it easier to remove the sponge.
Mix together the frosting ingredients adding extra icing sugar if it’s too thin. Hot weather will require more icing sugar 🙄
If using two tins spread 2 tablespoons of the frosting onto one cake and sandwich the two together. Top with the frosting and decorate with fruit and lime zest.
https://www.simplyfoodbymandy.co.uk/post/key-lime-cake-with-raspberries-pomegranate
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One 25 cm Ring Tin/mould or Two 7 inch sandwich Tins
Pre heat the oven to 170 degrees.
Grease the cake tin(s)
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light.
Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour and lime zest, trying hard not to lose the air gained.
Split the cake mixture between the 2 tins or one ring mould and bake for 25-30 mins.
Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked.
Remove cakes from the tins and allow to cool. If using the Ring mould leave to stand for at least 10 minutes before removing. I found placing a clean tea towel on top helped create a little steam, making it easier to remove the sponge.
Mix together the frosting ingredients adding extra icing sugar if it’s too thin. Hot weather will require more icing sugar 🙄
If using two tins spread 2 tablespoons of the frosting onto one cake and sandwich the two together. Top with the frosting and decorate with fruit and lime zest.