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.