Lime Syrup Buttermilk Cake

Buttermilk, you ask?  Yes, it's becoming a bit of an anachronism these days.  I tend to make my own version with milk and lemon juice anyway.  Though for this cake, I used Greek yoghurt, almond milk and the juice of half a lime!  Use what you have; be frugal, finish off that just-about-to-go-mouldy stuff in your fridge - nah, just kidding.    

This recipe is from The Australian Women's Weekly Cakes & Slices Cookbook - Vintage Edition.  Phew, what a mouthful.  For those who don't know, the AWW have produced much-loved cookbooks for many years.  The recipes always work, and are made in the simplest (and best) way.  I think every Aussie household would have one or more of their cookbooks! 

The AWW cookbooks bring back memories of me, mum and my sister, all cooking together in our tiny, freezing cold, living in the mountains with no heating kind of way.  Mum had a Sunbeam Mixmaster (didn't everyone's mum?) which I imagine was a gift, as we were bloody poor.  I've seen some vintage models still around the ridges (I even saw a blogger some time ago with a still-working, pink one!); wish I still had mum's!  Anyhoo, let's get on with the recipe. 

looking all syrupy and deliciously moist :=)

(This makes a 20cm/8 inch cake:)

ingredients:cm/

250g./9 oz butter

1 Tbs lime zest  (about 2-3 limes needed)

220g./8 oz/1 cup caster sugar

3 large eggs, separated

juice of half a lime  (optional)

1-2 tsp vanilla extract (optional)

300g./11 oz/2 cups self-raising flour

240 mL/8 oz/1 cup buttermilk   see Notes

Lime Syrup:

1/3 cup lime juice   see Notes

3/4 cup sugar   - I used caster

1/4 cup water

zest of half a lime (optional)

Method:

Butter and flour your 20cm/8 inch baba pan, and shake out the excess flour  see Notes

Put the butter, sugar and rind into a small mixing bowl, and beat 'em up with your electric beaters till creamed - you know - pale and fluffy

Beat in the egg yolks, one at a time, till combined nicely

Now spoon/pour the batter into a big mixing bowl

Briefly stir in the vanilla and lime juice, then add half the flour and half the buttermilk, give it a good mix and add the other halves of flour and milk

Put that aside while you beat the heck out of those egg whites -  nah, just till soft peaks form

Then fold 'em gently into the cake batter, in 2 lots

Now pour/spoon that batter into your greased and floured tin

Bake in a moderate oven (180C/350F) for about 1 hour (they say) - check after 50 minutes

Let it sit for 5 minutes, (while you now make the syrup!), then turn onto a wire cake rack

The Lime Syrup:

In go the lime juice, sugar and water into a small saucepan

Give it a quick stir, and keep stirring over a medium-low heat till the sugar is dissolved

Let it come to a boil for about 30 seconds, then take off the heat

Now you are going to stir in the lime zest, and 

Pour that syrup over the still-warm cake, which it will suck up into its cakey heart  see Notes

Any left-overs will keep in an airtight container for a couple of days

Notes:

Use lemon or any citrus you like, really

I made my own buttermilk with about 2/3 cup yoghurt, just under 1/3 cup almond milk and the juice of half a lime!  Stir together and let it get thick and oddly curdled-looking :=)

The recipe is in cups, so I finally gave up when it came to the syrup, and used their measurements!

The optionals are my own additions

A baba tin is one that has an empty ring in the middle, like a bundt pan but it's a bit smaller (the hole I mean); use a bundt pan if that's all you have

Make sure the cake is sitting on a rimmed plate or a tray so the syrup doesn't go all over your bench when you pour it over the cake

gather those ingredients

get ready to cream that butter and sugar

juice that lime to make your buttermilk

cream the butter and sugar, and whip up those egg whites

pour/spoon into the baba pan

let it sit for a bit while you make the syrup

so make it!

pour it over the warm cake

looking tasty I have to say

Ms M. displaying her dessert

c. Sherry M.