This cake is one that I hanker for most, gorgeous, light and moreishly delicious. She’s a traditional layered sponge with fresh cream, scatterings of blackberries & flowers, passionfruit, raspberries and candied lime slices, then drizzled with glistening lime syrup. A complete breeze to make and rustle up in a jiffy. Best served with whipped cream and eaten on the day it’s made.
8 eggs, lightly beaten
400g butter, softened
1 tbsp vanilla paste
400g self raising flour, sifted
400g caster sugar
2 tsp baking powder
2 x limes, sliced 2mm thick, plus a squeeze of lime juice
1 cup water
1 cup caster sugar
1/3 cup passionfruit pulp
1tr fresh cream, whipped
Fresh berries – I used raspberries & wild blackberries
1) Preheat oven to 165°C (330 °F) fan bake.
2) Grease and line the base of two 26cm cake tins.
3) Place the butter, eggs, sugar and vanilla paste in the bowl of a stand mixer fitted with a paddle attachment. Mix to combine.
4) Add the flour, baking powder, milk and beat for 5 mins until thickened and it increases to almost twice the volume.
5) Divide the mixture evenly between the two tins and bake for 25-30mins until the cakes are golden, have no wobble and the top springs back when gently pressed.
6) Remove and set aside to cool.
1) Place the water, lime juice & caster sugar in a saucepan over medium/low heat and stir to dissolve.
2) Add the sliced limes and gently simmer for 30 mins until the limes are translucent and the liquid thickened.
3) Set aside to cool.
1) Smear one cake with half the whipped cream. Drizzle over half the passionfruit pulp.
2) Add the second cake layer and secure with a skewer or two. Pile the top with the rest of the cream and drizzle with passionfruit.
3) Arrange the fresh berries on top. Place the lime slices in between the berries and drizzle with a little syrup. Sprinkle a few blackberry or edible flowers on top.