At home on a summery Saturday evening. Husband proposed a deal. A cake for a cocktail. Done I said.
Limes are in season and our local is selling them by the bucket load so the zingy green fruit became the inspiration for both the cake and cocktail. I had blackberries in the fridge and our Revenge Gluten-free Almond Flour Mix is always on hand as is almond meal.
It seems we also have on hand an Elderflower liqueur (who knew).
So here are two recipes, one for a Lime and Elderflower ‘Martini’ and one for a Lime, Berry and Almond Cake. Both fabulous.
Better whip up the cake before consuming the martini though!
Cheers
Rosie
LIME, BERRY AND ALMOND CAKE
Serves 6-8
150 gm unsalted butter at room temperature
190 gm caster sugar
2-3 limes, finely grated zest and juice
1 teaspoon pure vanilla extract
3 whole eggs
150 gm Revenge Gluten-free Almond Plain Flour Mix
1 teaspoon gluten-free baking powder
50 gm almond meal
1 pinch salt
225 gm berries (blackberries, blueberries, raspberries or a mix of all three)
Pre-heat oven to 180°C. Grease and line a 20cm round cake tin.
Cream butter and sugar until light and fluffy. Add 2 teaspoons of lime zest, 1 tablespoon lime juice and vanilla essence and beat until combined.
Add eggs one at a time beating well after each addition.
Combine flour, baking powder and almond meal and mix well then fold into the creamed mixture.
Gently fold in 150gm of berries then transfer mixture to prepared tin.
Bake for 15 minutes then scatter the remaining 75gm of berries over the top. Bake for a further 15-20 minutes or until the top is golden brown. Cover with a sheet of crumpled foil and continue baking for another 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stand on a cooling rack for 20 minutes then turn out and allow to cool completely before icing.
LIME ICING
140 gm pure icing sugar, sifted
2 tablespoons lime juice, strained
Mix until smooth the icing sugar and enough lime juice to obtain a thick pouring consistency. Drizzle over the cake.
Serve with whipped cream or yoghurt.
The cake will keep for 2-3 days at room temperature or a bit longer in the fridge but bring back to room temperature before serving.
LIME AND ELDERFLOWER ‘MARTINI’
Serves 2
100 ml gin
30 ml St Germain elderflower liqueur (or to taste)
20 ml lime juice (or to taste)
Ice cubes
Lime zest to garnish
Place all ingredients except the garnish into a cocktail shaker and shake away. Strain into martini glasses, garnish with lime zest and sit back and enjoy.