An abundance of limes on the tree inspired me to make this moist but not overly sweet cake.
Start by creaming 200g (7 oz) of butter with ¾ of a cup of caster sugar and the grated rind of one lime. Add 4 egg yolks one at a time and mix thoroughly. Next take 2 cups of self-raising flour (or 2 cups of plain flour with 1 tablespoon of baking powder) and 1-1¼ cups of buttermilk and mix these alternately through the first mixture. Lastly, beat the 4 egg whites until soft peaks form then fold these gently into the cake mixture and combine well. Use a well-greased and paper-lined spring-form cake tin and bake in a 180C (350F) oven for an hour. While the cake is baking make the syrup by combining the juice of a large lime, ½ a cup of sugar and ¼ of a cup of water in a small saucepan. Heat until the sugar is dissolved and the mixture bubbling. When the cake is cool enough to remove from the tin, place it on a cake plate and, using a small skewer, make holes all over the cake. Pour the syrup over the cake and allow it to absorb.
michelle picker cooks 