Over the weekend I rather indulged in a culinary sense and selfishly used the excuse of a work birthday to make a cocktail inspired cake. After all, I do work at a wine company and it was only natural that booze should appear (albeit subtly) in any birthday creation to grace the office for the prying eyes and hopeful stomachs of the hungry workers. The rum I used was subtle but by all means spoon a few generous splashes over the warm cooked cakes once baked and allow to soak willingly into the sponge whilst cooling….
I have been wanting to try my hand at homemade curd for a while so now seemed like the perfect time! This cake recipe is loosely based on the one by John Whaite (from GBBO 2012) where I borrowed the curd measurements. However, the rest of the cake recipe I altered to my own tastes. But thanks John- the idea was yours.
NOTE: The quantities for the lime curd make double the amount you’ll need for this cake – unless of course you make 4 sponges and make it an extortionate 4 layered number. But making this quantity is easier than halving egg yolks and for me, extra curd and 3 spare egg whites equals one thing- ‘Lime Meringue Pie’.
Serves 1 small office of hungry workers
- 220g self raising flour
- 220g caster sugar
- 220g butter
- 4 eggs
- 1 tsp vanilla
- 1-2 tbsp rum (I used honey rum)
- Pinch baking powder
- 250ml lime juice
- 125g unsalted butter, cubed
- 3 egg yolks
- Zest 1 lime
- 175g caster sugar
- 25g cornflour
- 300ml double cream
- 100g icing sugar, sieved
- 1 tbsp rum
- Bunch mint leaves
- Start with the lime curd. Place the lime juice, zest and butter in a saucepan and melt over a low heat until combined.
- Whisk the egg yolks and the sugar in a bowl and then whisk in the cornflour until thick and creamy.
- Now, making sure you whisk continuously so you don’t get lime flavoured scrambled eggs, pour the hot lime and butter over the egg yolks whisking all the time until combined.
- Return the mixture to the pan and over a low heat, whisk continuously until it thickens (5-10mins). Keep whisking so the bottom doesn’t catch and scramble. Once thickened enough to coat the back of a wooden spoon, spoon into a shallow dish. Cover with clingfilm and chill.
- Preheat the oven to 180°C and grease and line two 20cm cake tins. For the cake, beat the butter and sugar until light and fluffy. Beat in 2 of the eggs and the vanilla and them sift in half the flour and combine.
- Add the remaining eggs and the rest of the flour and the baking powder. Mix in the rum and divide the mixture between the baking tins.
- Bake for 30 minutes until cooked. If soaking in rum, once cooked prick all over and spoon over a little rum and allow them to cool in their tins before removing.
- Meanwhile, whisk the double cream with the icing sugar until thickened but still floppy and light- don’t overmix. Chop the mint leaves and fold in with the rum.
- Once ready to assemble, place one sponge halve on your serving board. Spoon over a generous spoonful of lime curd. Layer on top half the cream and place the other sponge half on top.
- Mix the remaining cream with 2-3 tbsp of the lime curd and spoon into a piping bag (optional). Pipe a neat decoration of your choosing on top and scatter with the small pretty mint leaves from your bunch of mint!