Lime Drizzle Cake

Lime Drizzle Cake  

 

6 oz butter

5 oz sugar

3 large eggs

8oz S R flour + I tsp baking powder

3 tbs milk  ( or coconut milk)

Juice and zest from 2 large or 3 small limes         

Oven gas 5

Cream the butter and sugar together with 1tbs milk till smooth and fluffy. I used a food processor. Add the eggs and the other 2 tbs milk and blend till thoroughly mixed.

Add the flour, baking powder, all the zest and the juice of half a lime, blend for a short time or mix gently by hand. Don’t over mix at this stage.

Put the mix into a buttered baking tin size 8x 10 in and bake for 25min. Stick a skewer into the centre of the cake, if it comes out sticky give the cake another 5 min then test again.

Mix the lime juice  with 3 heaped dessert spoons of sugar and pour over the cake in the tin while still warm.

Red Cabbage Cole Slaw

400g red cabbage
1 medium carrot
1 apple peeled and cored
1/2 tsp salt
1 tsp sugar
5 spring onions chopped

For the dressing
2 heaped dessert spoons of mayonnaise and 1 of natural yogurt or sour cream
2 tsp Dijon mustard
1 dessert spoon cider vinegar.
mix together.

Grate the cabbage and carrot in a food processor, add the salt and sugar and massage for 1 minute to soften. It also mellows the raw taste.
Grate apple and mix with the cabbage and carrot.
Add the dressing and mix well.
Garnish with the chopped spring onions.
Cover and refrigerate for at least 1/2 hour before serving.

If you like onion add a finely chopped red onion as well.