Alrighty then - I was on a promise, so here we go, especially for Mothers Day I'd like to share with you the recipe for these super-moist mini Lemon & Lime Cakes topped with limey cream cheese icing and served with freshly made lime curd. They are simple to make but just the ticket to give as an individual gift to your Mum. Nick and I are both catching up with our Mums tomorrow, which is a real treat - yay! I will be missing Henry who is stuck down in Wellington attending uni (poo), but have no doubt that I will at least manage to extract a cup of tea from young Richard! (I will clearly encourage him to read this...). It's a funny thing that you only learn to appreciate your Mum properly when you become a parent yourself (I am old and allowed to say things like that), and it is only then you actually understand how much they have always loved you too. I am always pretty blown away by the fierce intensity of the love I have for my boys and it is pretty damn awesome to think that is the way my parents feel about me too. So thanks Mum, and thanks Jill - we wish you the most wonderful Mother's Day, and want you to know how much we appreciate you!!!
1 1/3 cups caster sugar
grated zest of 2 large lemons - or 1 lemon and 1 lime
1/2 cup lemon and lime juice* (ratio up to you depending on whether you want your cakes more limey or lemony!)
2/3 cup vegetable oil
2/3 cup natural yoghurt
1 2/3 cups self raising flour
oven to 160˚C (325˚F) and line two 10cm (9cm high) tins with baking
paper. (Easiest if you spray the sides and bottom with rice bran or
similar oil first - and if you prefer you can use this recipe to make one 18cm cake). In a large bowl beat sugar, eggs, lemon zest,
juices, oil and yoghurt. Sift in flour and stir to combine. Pour into tins
and cook at 160˚C for 1 hour and 5 minutes, or until golden and gently
risen in the middle. While the cakes are cooking make lime curd and icing.
3/4 cup caster sugar
110g butter, chopped into chunks
finely grated zest of 2 limes
3/4 cup freshly squeezed lime juice
3 fresh eggs, ideally free range, whisked
Have 1 1/2 cup capacity sterilised jar at the ready. Heat sugar, butter, zest
and lime juice in the top of a double boiler, or in a heat-proof glass bowl over a saucepan off simmering water - making sure the bowl doesn't actually touch the water.
Once the butter has melted, whisk the eggs into it. Continue whisking
over the heat for 8-10 minutes, until the mixture has thickened enough
to coat the back of a wooden spoon. Pour into jar and seal if storing. Cool and
use within two weeks. (This is extra limey and quite tart).
1/4 cup lime curd
finely grated zest of 1 lime (reserve a little for decoration)
50g cream cheese, at room temperature
1 1/4 cups icing sugar
Whiz together until smooth. To serve top the cakes with icing and put a lovely big blob of lime curd on the side...lightly whipped cream would also be very nice indeed! :)