Bushtucker Finger Lime and Lemon Syrup Cake Recipe

(Bushtucker) Finger Lime and Lemon Syrup Cake



Ingredients

Zest from two Pearl Finger Limes (around 1 tsp) Two tablespoons of finely grated lemon rind Three tablespoons of lemon juice 3/4 cup (180ml) vegetable oil Two eggs One cup (280g) thick natural yoghurt 1¾ cups (385g) caster (superfine) sugar Two cups (300g) self-raising (self-rising) flour

Finger Lime Frosting

Two Pearl Finger Limes (or any other pink Finger Lime variety) ¾ cup (120g) granulated sugar

¼ cup (60ml) lemon juice Tablespoon of boiling water

Method

Preheat oven to 180°C (350°F)

Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.

Sift over the flour and stir until smooth.

Pour the mixture into a greased 24cm ring tin and bake for 35 minutes or until cooked when tested with a skewer.

While the cake is still hot remove from the tin and place on a plate.

To make the lemon frosting, gently stir together the sugar and lemon juice.

Once mixed through, gently squeeze your Finger Limes into the bowl and gently stir through.

Spoon over the cake and allow to set.

Serve