Homemade Butter Cake with Blood Lime Flakes and Finger Lime Icing

This is our very adaptable Butter Cake recipe. In this instance we've gone Wild Lime theme with Blood Lime Flakes through the cake and gorgeous Finger Lime icing dribbling down the sides.You could use wattleseed instead or Lemon Myrtle, Anisata ( and we would add caraway seeds this this version ) or Rivermint. Any of the fruit powders could be incorporated or you may simply add  lemon peel and dried cranberries. Don't loose this little recipe - it is so quick and very handy. This recipe can be doubled, quadrupled - just keep the ratios the same. The Finger Lime Icing is to die for!

Makes 1 Cake

Preheat the oven to 170C

Prepare a log tin with baker's paper until all sides are covered.

2 large eggs

125g unsalted butter

125g castor sugar

125g  self raising flour

1/4 cup juice or milk. We used grapefruit juice to go with the tang of the limes

1 (approx 8 gm) tablespoon Blood Lime Flakes

ICING

1/2 cup pure icing sugar

1 tablespoon Finger Lime Superfruit Powder plus extra for scattering over the icing

Just enough grapefruit juice to make the icing the correct texture for spreading and dribbling a little

In a stand mixer , cream the butter and sugar until light and fluffy.

When the mix is a pale yellow and fluffy add the Blood Lime Flakes and one of the eggs. Mix until the egg is fully incorporated.

Add the second egg and mix until the egg is fully incorporated.

Turn the mixer speed to low adding a third of the flour, mix in well, followed by a third of the juice and mix well, until all is mixed.

Using a spatula, transfer the mix to the log tin and spread the top evenly. Place on the middle shelf of your oven and bake for approximately 45 -50 minutes or until a skewer inserted into the middle comes out clean. The cake should be golden brown.

After 5-10 minutes gently remove the cake from the tin and place on a stand to cool.

Once completely cool, make the icing as usual but add in the Finger Lime Powder and use grapefruit juice instead of water. Pour the icing over the top of the cake and using a small spatula spread and allow to dribble over the edges a little. 

The icing will take about 30 minutes to set.

This is such a delightful tea cake so make sure you have some delicious tea - we recommend  Pundi Produce Rivermint Tea  It's divine - just like the butter cake !