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Fig Jam and Lime Cordial

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« Garden Happenings
Roasted Vegetable Salad »

Lemon and Lime Syrup Cake

September 18, 2012 by Celia @ Fig Jam and Lime Cordial

A few weeks ago, the postie delivered a lovely surprise package from our friend and garden mentor Linda Woodrow.

We haven’t tried the delicious looking preserved lemons yet, but the lime syrup was absolutely superb, sweet and sticky and chockful of flavour.  It made the best lime, soda and bitters we’ve ever tried, and the entire bottle disappeared within a few days.

Before it was completely gone, I used a little of of it in this cake…

The recipe is a variation on our basic food processor pound cake and comes together in just minutes…

  • 250g (8oz) unsalted butter
  • 250g (8oz) castor (superfine) sugar
  • 175g (5½ oz)  self-raising flour
  • 75 (2½ oz) blanched almond meal
  • 1 teaspoon homemade vanilla extract
  • 4 large (59g) free range eggs
  • 2 teaspoons grated lemon rind
  • 100g icing sugar mixture (confectioners’ sugar)
  • 1 – 2 tablespoons lime syrup (or lime or lemon juice)

1. Have all the ingredients at room temperature before starting.  Preheat the oven to 160C (320F) with fan. Grease and line a 20cm (8″) round springform tin.

2. In the large bowl of the food processor, pulse together the butter, sugar and lemon rind until well combined and light in colour.  Scrape down the bowl.

3. Add the eggs one at a time and continue pulsing to combine. Add a spoonful of the flour each time (if required) to stop the batter from curdling.  Then add the remaining flour and almond meal, pulsing until just combined (do not overmix).

4. Scrape the batter into the lined tin and bake for about an hour (start checking at the 50 minute mark), until a cake tester inserted into the thickest part of the cake comes out cleanly. Baking time will vary if a different shaped tin is used. Allow to rest in the tin for 10 minutes before releasing the springform and transferring to a wire rack to cool completely.

5. Sift the icing sugar mixture into a bowl.  With a small whisk, gradually add the syrup until the icing reaches a spreadable consistency.  Spread over the cooled cake, and decorate the top with a few strips of lemon or lime zest.

Linda’s lime cordial recipe is here, and we’ll definitely be making it as soon as the fruits are in season again.  I suspect this will turn out to be Fig Jam and Lime Cordial’s new lime cordial recipe!

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Posted in Recipes | 47 Comments

47 Responses

  1. on September 18, 2012 at 12:03 am sallybr

    Lemon. Lime. Syrup.

    I am sold. In my next life I’ll be your neighbor. That is pretty much decided.


    • on September 19, 2012 at 7:10 am Celia @ Fig Jam and Lime Cordial

      Sure. I’d love that! (Small Man thinks he might want to be a biochemist :))


      • on September 20, 2012 at 9:32 am sallybr

        That is AWESOME! I might be biased, but I cannot think of a better thing to do! Once our new lab page is up, I’ll send you the link, ok?


  2. on September 18, 2012 at 12:09 am heidiannie

    Yum. Just YUM!
    I, too, would like to be your neighbour.
    But I’m also very happy to be your blog-ville friend.
    Thanks for brightening my day with your beautiful cake and cheery blog.


    • on September 19, 2012 at 7:10 am Celia @ Fig Jam and Lime Cordial

      Heidi, you are always so lovely, hope you’re having a wonderful September! xx


  3. on September 18, 2012 at 1:42 am Choclette

    What a lovely package to receive Celia. The lime syrup sounds so delicious and versatile. I’m still using the first jar of preserved lemons I made a couple of years ago as I keep forgetting to use it. I did use it in a runner bean dish last night though, which is really good. Your cake looks delicious.


    • on September 19, 2012 at 7:11 am Celia @ Fig Jam and Lime Cordial

      Choc, thank you! The lime syrup was wickedly good – there was a scramble for it once the boys discovered it! Lots of preserved lemons here now, so I’ll have to look for recipes!


  4. on September 18, 2012 at 1:46 am Glenda

    Hi Celia, another beautiful cake. You really are very good at them.


    • on September 19, 2012 at 7:12 am Celia @ Fig Jam and Lime Cordial

      Thanks Glenda! These ones are so easy that it feels a bit like cheating!


  5. on September 18, 2012 at 2:00 am Lizzy (Good Things)

    What a delicious parcel, Celia, but also how interesting that you should post this recipe. Just earlier this evening I baked this cake http://iwashyoudry.com/2012/07/30/moist-blueberry-lime-loaf-cake/comment-page-1/#comment-3580 amending the recipe to suit. I accidentally burned the lime syrup, so it didn’t go over the cake, but the icing did. It tasted great. Am taking some in to the office and will see how it tastes today. I also thought the quantities of sugar were quite high, so scaled that down, especially the cup of ‘powdered’ sugar. I found 1/4 – 1/3 cup sufficient. I may blog my version when I bake it again, as I didn’t photograph my efforts tonight. Your version sounds delicious! I wlll try it. You might like to try this one too.


    • on September 19, 2012 at 7:12 am Celia @ Fig Jam and Lime Cordial

      Thanks Lizzy, I’ll have a look..


  6. on September 18, 2012 at 5:37 am hotlyspiced

    I love it when unexpected goodies turn up in the mail box. I love preserved lemons and cook with the quite often with chicken and Sicilian olives. That cake looks delicious Celia and I’m sure some lime syrup with give it great depth of flavour xx


    • on September 19, 2012 at 7:13 am Celia @ Fig Jam and Lime Cordial

      Thanks Charlie! It was such a treat to get the parcel! Hope you’re surviving the week, love.. xx


  7. on September 18, 2012 at 5:57 am Promenade Claire

    The lime syrup sounds magical, citrus cakes are my favourite. can’t wait to see what you do with the preserved lemons…..


    • on September 19, 2012 at 7:14 am Celia @ Fig Jam and Lime Cordial

      Claire, Linda’s lime syrup is made with raw or brown sugar, which I’m sure makes a huge difference. I’ll have to try making some when I can get my hands on some limes!


  8. on September 18, 2012 at 7:38 am InTolerant Chef

    So deliciously moist and tangy Celia! Its always nice to find a new favourite ingredient isn’t it? Now what are you going to make with the preserved lemons? Xox


    • on September 19, 2012 at 7:15 am Celia @ Fig Jam and Lime Cordial

      Becca, I don’t know yet! Any suggestions, Chef? :)


      • on September 20, 2012 at 3:01 pm theintolerantchef

        How about tangy tagine, or some marvelous mayonnaise, or even some lovely Lemon crusted lamb chops? Decisions, decisions- yummo!


  9. on September 18, 2012 at 9:02 am Claire @ Claire K Creations

    Oh yum yum yum Celia! I’m having so much fun with that pound cake recipe. I love how easy it is to mix it up.
    Shall await your preserved lemon recipe! I’m still looking for some inspiration for my preserved limes.


    • on September 19, 2012 at 7:15 am Celia @ Fig Jam and Lime Cordial

      Claire, I’m so happy to hear you’re enjoying the recipe! It’s amazingly versatile, isn’t it?


  10. on September 18, 2012 at 11:01 am EllaDee

    I love those simple start with butter-eggs-sugar-flour recipes – they taste like a cake should. If I made that cake, I could probably eat it all, on my own :)


    • on September 19, 2012 at 7:16 am Celia @ Fig Jam and Lime Cordial

      ED, the pound cake is almost effortless, but I don’t make them too often, or we all just scoff them at a rapid clip! :)


  11. on September 18, 2012 at 11:22 am SarahKate (Mi Casa-Su Casa)

    I made cream cheese pound cakes last night! I wish I’d had a splash of that lovely lime syrup to add to my cakes. And I can’t wait to hear what you do with the preserved lemons. They are one of my favourite ingredients.


    • on September 19, 2012 at 7:16 am Celia @ Fig Jam and Lime Cordial

      SK, cream cheese pound cakes sound amazing! x


  12. on September 18, 2012 at 4:13 pm Sally

    Like the ground almonds in the mix – similar to our favourite lemon drizzle – must give your version a try.


    • on September 19, 2012 at 7:19 am Celia @ Fig Jam and Lime Cordial

      Sally, I find ground almonds always results in a moister and tenderer cake, so I try and incorporate them whenever I can!


  13. on September 18, 2012 at 5:53 pm Maureen | Orgasmic Chef

    I sometimes get things from my next door neighbour but nobody ever sends me food in the post. I’m immensely jealous :)


    • on September 19, 2012 at 7:19 am Celia @ Fig Jam and Lime Cordial

      Maureen, we’re immensely fortunate, and we know it! :)


  14. on September 18, 2012 at 11:26 pm annashortcakes

    Lucky you! How awesome to receive such a kind gift. I bet it just made your day!


    • on September 19, 2012 at 7:20 am Celia @ Fig Jam and Lime Cordial

      An unexpected one too! It was such a treat! :)


  15. on September 19, 2012 at 12:50 am Tandy

    I’ve got limes in my fridge waiting to be made into cordial :)


    • on September 19, 2012 at 7:20 am Celia @ Fig Jam and Lime Cordial

      Tandy, that’s cool! I’m going hunting for some this weekend!


  16. on September 19, 2012 at 5:44 am Sous Chef

    Yummy! I love cakes that have tartness to them. I’m a bit late but I have done my September IMK…..with a little difference :)


    • on September 19, 2012 at 7:21 am Celia @ Fig Jam and Lime Cordial

      Sue, thank you! Sounds like you’re having fun in the UK!!


  17. on September 19, 2012 at 5:50 am Emilie@TheCleverCarrot

    Don’t you just love homemade gifts? What a real treat. Your cake looks lovely by the way. Such a nice crumb. I’m excited to give your food processor cakes a try. I’m a fan of easy clean up!


    • on September 19, 2012 at 7:21 am Celia @ Fig Jam and Lime Cordial

      Thanks Emilie! The FP cake recipe is really adaptable – we’ve done all sorts of things with it!


  18. on September 19, 2012 at 8:59 am Linda Woodrow

    Most of my preserved lemons go in couscous. It’s the perfect really fast side dish when you need to knock up dinner in minutes, or extend dinner for extras. Just a quarter of preserved lemon peel finely diced and mixed with the couscous, then boiling water poured over and left to absorb. The preserved lemon just changes it entirely from boring to the star of the dish. Try it and let me know what you think!


    • on September 19, 2012 at 9:02 am Celia @ Fig Jam and Lime Cordial

      I will! Thanks again, Linda! x


  19. on September 20, 2012 at 7:42 am bakecakecrumbs

    Lovely looking cake and delicious looking syrups. I should be more adventurous with my roasted veg – I tend to stick to the tried and tested peppers, aubergine, onions and tomatoes with the occasional squash/pumpkin thrown in. Your basket of vegetables looks delicious.


    • on September 24, 2012 at 6:54 am Celia @ Fig Jam and Lime Cordial

      Thanks Caroline! The roasted beetroots was a great discovery!


  20. on September 21, 2012 at 4:24 am Karen

    I love a simple lemony cake this this one. I think you will enjoy using your preserved lemons…they go so well in many recipes.


    • on September 24, 2012 at 6:54 am Celia @ Fig Jam and Lime Cordial

      Thanks Karen, I’m going to try Linda’s suggestion of including it in couscous!


      • on September 24, 2012 at 7:06 am Karen

        I think that is a great idea. I use it when cooking tuscan white beans…then finish with a drizzle of olive oil.


  21. on September 21, 2012 at 10:07 pm jcosmonewbery

    Mmmmm….there’s an idea for Saturday’s dessert.


    • on September 24, 2012 at 6:55 am Celia @ Fig Jam and Lime Cordial

      Thanks Cosmo – hope you enjoy it..


  22. on September 22, 2012 at 2:01 pm ChgoJohn

    As much as I love chocolate frosting, there’s just something about a citrus glaze that can’t be beat. Considering that you used homemade ingredients, I bet this cake was a real treat.
    OK. So Mrs’ M’s house is not on the market. Do they have room for a boarder?


    • on September 24, 2012 at 6:55 am Celia @ Fig Jam and Lime Cordial

      John, you’ve very sweet. If you lived next door, I’d be sending a big slab of this over.. ;-)



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