This recipe was taken from an issue of Olive magazine. The fresh lime curd makes all the difference, and it’s a really simple method that I’ll be sure to revisit. Really quite fun to make, and to eat. They burst with lime flavour and I even browned the marshmallowy topping with a blowtorch before serving to add an extra dimension – just make sure you take them out of the cases first!
Makes 12
For the cake: 175g soft butter, 150g golden caster sugar, 3 eggs, zest of 2 limes, 175g self raising flour, 2 tbsp whole milk
Preheat the oven to 170C fan and line a muffin tin with cases. Cream the butter with the sugar. Beat in the eggs one at a time. Sift in the flour and stir this in with the zest and the milk. Spoon the mix into the cases and bake the cakes for 20 minutes, then take out and leave them to cool in the tin.
For the Lime Curd: 25g cubed butter, juice of 4 limes, 2 beaten eggs, 100g golden caster sugar
Put everything in a saucepan and heat over a low heat, stirring all the time till it thickens nicely. Strain the curd through a sieve into a bowl and leave it to cool covered loosely in cling film.
When both the cake and curd have cooled, cut small cones out or the tops of the cakes and fill the cavities with curd, then replace the cones. It’s okay if some curd spills out as they will be covered in frosting later.
For the Frosting: 300g golden caster sugar, 3 eggs whites, 1/4 tsp cream of tartar
In a pan mix heat the sugar with 4 tbsp of water till the sugar is dissolved. Then boil rapidly for 2 minutes before taking off the heat. Over a pan of simmering water, whisk the egg whites and cream of tartar in a large bowl with an electric whisk. Gradually mix in the hot syrup, then continue whisking for another 7 minutes, until voluminous and fluffy.
Pipe the frosting over the cakes and sprinkle with a little lime zest if you like.
JambleBam 