This is such a lovely cake steeped with the tangy flavour of wild lime. Great with a cup of coffee or tea or serve warm with pure cream or mascarpone for a delightful dessert. We also provide the recipe for Wild Lime Syrup - a wonderfully rich syrup with a tangy wild lime flavour. Fabulous with crepes or over icecream!
Serves 10
¾ cup (200g) unsalted butter
¾ cup (170g) castor sugar
¾ cup (100g) macadamia nuts, lightly roasted and very finely chopped (not processed )
1 cup (125g) plain flour, sifted
4 tablespoons self- raising flour, sifted
½ cup (125ml) sour cream
11/2 cups(375ml) Wild Lime Syrup
For the syrup
1 ½ cups castor sugar
1 cup water
10gm Wild Lime Superfruit Powder
Pre-heat the oven to 180C.
While the oven is coming to temperature, make the Wild Lime Syrup.
To make the Wild Lime Syrup
Makes 2 cups (500ml) and it will keep in the fridge for ages to dollop on pancakes or ice-cream. Yum!
Place the water and sugar in a heavy based small saucepan and heat until the sugar has dissolved and bring to the boil. Lower the heat and simmer gently until the volume is reduced by a third.
Remove from the heat and let cool to room temperature. Add in the Wild Lime Superfruit Powder and mix well to make sure all is incorporated. The syrup can be kept refrigerated in a sealed jar or bottle for months. You will need to heat this up to complete the cake - but not too hot.
To make the cake
Prepare a large Gugelhupf cake tin (approx. 22cm diameter) by spraying with non-stick baker’s oil spray or greasing well with unsalted butter.
With a whisk attachment, whisk the butter and sugar until pale and fluffy.
Add the eggs one egg at a time, mixing each one well before adding the next.
Toss the very finely chopped macadamia nut meal through the sifted and combined flours to prevent the nuts from sinking. Fold the flour and nut mix a third at a time gently through the egg mix, alternating with a third of the sour cream until all is combined.
Pour into the prepared tin, ensuring the mix is evenly spread.
Place on the middle shelf of the oven and bake for about an hour or until a test skewer comes out clean.
Leave the cake to rest for 10 minutes before turning out and placing on a wide plate (with a lip or edge is preferable).
With a skewer make deep holes through the cake , both from the top and the sides, but avoid piercing the base of the cake.
Heat the Wild Lime Syrup and spoon carefully over the top and sides of the cake so that it soaks into the cake through the prepared holes. If necessary, do this 3 or 4 times while the cake is still hot or warm until all the syrup is soaked into the cake. This may be done some hours before serving or even the day before, but you will need to reheat the cake (microwave is perfect for this) as it is best eaten warm with lashings of cream at the side. Top the cake with candied wild limes for a stunning presentation.