Recipe Chocolate Lime Cake

Kake Lover

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Chocolate lime cake 1.jpg
Chocolate lime cake 2.jpg



This is based on the traditional Victorian Sandwich. It also a variation of a chocolate orange cake that I have made for birthdays many times. In this case I have substituted 2 limes for 1 large orange.

For the cake:

You will need 2 lined 7 inch sandwich cake tins
Ingredients
6oz caster sugar
6oz butter or margarine
5oz self-raising flour
1oz cocoa powder
3 large eggs (if you only have medium eggs, then add a bit of milk)
zest of 2 limes (squeeze the juice and reserve for the glace icing)

Method
Sift the flour and cocoa powder together and set aside.
Cream the sugar and fat until pale (almost white) and fluffy.
Add the lime zest.
Gradually beat in the eggs (with a spoon of the sifted flour to prevent curdling)
Gently fold in the flour until completly incorporated.
Spoon equal quantities of the mixture into each tin, pressing it toward the sides with a dip in the middle to allow for rising.
Bake for 18 minutes at 180°C until cake springs to the toach and a skewer comes out cleanly.
Turn out and cool on a wire rack.

For the decoration:
green cake crystals
lime chocolate
- grate some and break a little into random pieces. Eat the rest.
lime flavoured green sweets
Eat all the sweets from the following packets except the green ones: jelly tots, fruit gums, jelly beans, (- the green ones of those are actually lime flavoured), smarties eggs.
2 large tbsp lime marmalade
- slightly warmed for easier spreading
chocolate butter cream:
Cream together 4oz softened butter, 7½ oz sieved icing sugar and 1oz cocoa powder.
lime and chocolate glace icing
Mix 4oz sifted icing sugar, 1oz cocoa powder and 2 tbsp freshly squeezed lime juice.

To assemble:
Put one of the sandwich cakes on the serving plate and spread a layer of the chocolate buttercream and then spread a layer of lime marmalade.
Put the second cake on top, flat side up.
Spread buttercream round the sides, filling in any gaps where the cakes are not level.
Pipe chocolate buttercream aroung the edge of the top of the cake using a patterned nozzle to create a pretty barrier that will stop the glace icing from flowing off.
Spoon the glace icing into the centre and gradually push it towards the buttercream around the edge.
Sprinkle on the grated chocolate and green cake crystals.
Place the sweets and chocolate as desired.
 
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