Lime Syrup Cake

Discovering the taste of real limes is one of the great food pleasures. I've always loved tangy citrus flavours and as a very small child, I picked lemons from the tree and ate them like oranges. When fresh limes started to become available, I was in heaven, and now I try to always have some on hand.

So, on a cold Sunday afternoon, when a really substantial and delicious cake with a cup of good coffee was in order and there was a big bag of limes from the Farmer's Market in the fridge, I went looking for a recipe.

This recipe is moist and delicious with a great citrus tang -
125g butter
1 tablespoon finely grated lime rind
1 cup caster sugar
3 eggs
1 3/4 cups self-raising flour
1 cup dessicated coconut
1/2 cup yogurt
1/2 cup milk

Heat the oven to 180C.Cream the butter, sugar and lime rind, then add the eggs one at a time. Stir in half the flour and coconut, then half of the yogurt and milk. Sir well, then add the rest and stir well again. Spoon the mix into a well greased 20cm round cake tin. Bake for about 45 minutes. Stand in the cake pan for 5 minutes before turning onto a rack. Put the rack over a plate or tray and pour over the hot syrup.

Syrup -
1/3 cup lime juice (about 3 limes)
3/4 cup caster sugar
1/4 cup water

Put into a small saucepan and heat without bringing to the boil, stirring until sugar is dissolved. Simmer, without stirring for 3 minutes, then pour over cake.

I also toasted some coconut and sprinkled over the cake before serving.

Beetroot Soup

Beetroot is in season and looking great at the moment, and it's definitely soup weather. So, the beetroot soup has appeared on the menu again. This is an easy, tasty recipe and relatively quick to make, if you use a food processor to grate the vegetables.
It freezes well, too, which I do in containers that are just the right size for lunch and then I can reheat it in the microwave at work.










1 bunch beetroot. peeled and grated
2 carrots, peeled and grated
1 large onion, peeled and grated
3 stalks celery, sliced thin
Bunch of English spinach, sliced finely (optional)
1/2 can tomatoes
1 tablespoon oil
2 rashers bacon, chopped
1 1/2 litres beef stock
1 tablespoon red wine vinegar

Heat the oil on a low to medium heat and add the bacon. Cook for a few minutes, then add the beetroot, carrot, onion and celery. Cook over a low heat for about 5 minutes. Stir occasionally.

Add the stock, vinegar and tomatoes. If your stock is unsalted, add salt to taste. Cover, bring to the boil and simmer for about 45 minutes. Add the spinach, and stir in. The heat of the soup will just cook it. Serve with a good grind of black pepper.