LIME AND COCONUT DRIZZLE LOAF
A great, rich and moist cake bursting with Caribbean flavours! I found the recipe while surfing the net looking for coconut & lime recipes - very happy I came across this one as it's yummy!! Reportedly the recipe is originally from the BBC Good Food magazine.
Provided by stormylee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Butter and line the base of a loaf tin with baking parchment.
- Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
- Split the coconut milk in half and set one half aside for the topping.
- Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
- Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
- Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
- Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
- Stir in the lime juice and set aside.
- With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
- When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
- Leave cake until completely cold. Sprinkle the lime sugar over the top.
Nutrition Facts : Calories 496.4, Fat 23.6, SaturatedFat 17.2, Cholesterol 77, Sodium 172.1, Carbohydrate 69.8, Fiber 0.7, Sugar 49.9, Protein 5.1
LIME LOAF
Make and share this Lime Loaf recipe from Food.com.
Provided by Emjay99
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cream together margarine, sugar and coconut extract.
- Beat in eggs, one at a time, until well blended.
- Blend in buttermilk.
- Sift in flour, baking powder, baking soda and salt.
- Add lime rind and stir until just moistened.
- Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan and bake about 35 minutes until it tests done.
- Cool in pan 5 minutes then glaze immediately.
- GLAZE: Combine lime juice, coconut extract and sugar in a saucepan over low heat until sugar is dissolved, brush over hot cake until all is asborbed.
ZINGY LIME DRIZZLE
If you fancy a change from the traditional Lemon Drizzle, this recipe is easy and fast. Try Jasmine Tea with a slice of Lime Drizzle to give a touch of Oriental.
Provided by lavenderuk
Time 1h15m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
- Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
- Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
- Heat sugar, lime juice and zest in moderate heat (do not boil)
- Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.
LIME & GINGER DRIZZLE CAKE
The combination of lime and ginger gives the classic drizzle cake a modern twist
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
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