I'm going to let you in on a secret. It's a pretty big secret and I'm so excited that I was finally allowed in on it. To me it's a very exciting secret. Ok I'll stop teasing, I was finally invited to join the Secret Recipe Club. If you haven't heard of it, you apply to be part of the club (only a certain number of people can be a part of it at a time so it's not too hard to manage). I've been on the waiting list for about a year.
Once you get accepted, each month you are assigned to a blog (and someone to yours). You then pick a recipe from that blog, make it and blog about it all at the same time (hence why I'm blogging at 3am). It's a great way to gain exposure, 'meet' new bloggers and discover fabulous blogs.
My very first Secret Recipe assignment was Italian in the Midwest. As the name suggests, Pola is an Italian living in the Midwest in the USA. She's studying for her PhD (she's very smart!). All that studying works up an appetite though and Pola loves the kitchen. I think studying a PhD gives her the right to cook up big time and of course, being Italian, she likes to bring a little bit of Italy to her kitchen so very far from home.
Pola has Sunday pasta which I think makes us pretty similar because Sunday night in this house is pizza night (similar right?). I had such a tough time choosing something to make from her wonderful recipes. I had a little giggle at the Toll House cookie recipe. Has anyone seen that episode of Friends?
After much deliberation I finally settled on the Simple Lime Cake. I loved that it was 'simple' and I had a bag full of limes from my visit to the Noosa Farmers Markets. According to my non-citrus-loving friend it was 'just the right amount of lime.' I thought it was deliciously light and not too dry thanks to the lime syrup poured over the top. It made the perfect afternoon tea treat.
It was seriously easy to make and for an Italian twist, Pola used olive oil instead of butter. I actually like the texture and depth the olive oil gives it. Of course I had to 'Aussie' it up a bit so I topped it with toasted macadamias for crunch and coconut chips because I'm obsessed with coconut at the moment and I think the chips are pretty. Enjoy the cake warm or at room temperature with a cup of espresso (to be authentically Italian!). Enjoy!
What about you? Have you used olive oil in place of butter in a cake?
Recipe
Ingredients
- 2 eggs
- ⅔ cup olive oil
- 115 g caster sugar
- 1 pinch salt
- 170 g plain flour
- 1 tablespoon baking powder
- zest and juice of 2 limes separate zest and juice
- ½ cup water
- 4 tablespoon extra caster sugar
- 1 tablespoon toasted crushed macadamia nuts
- ¼ cup coconut flakes
- icing sugar for dusting
Instructions
- Pre-heat the oven to 170C fan-forced.
- Grease and line a 20cm round cake tin with baking paper.
- In the bowl of an electric mixer, beat the eggs together until nice and thick and pale.
- With the motor running, slowly add the olive oil until it is all incorporated and the mixture is a pretty light yellow colour.
- Add the sugar and salt and keep beating then add the sifted flour and baking powder and the lime zest and beat until mixed in.
- Spread the batter into the tin and bake for 40 minutes or until a cake tester inserted in the middle comes out clean.
- Heat the extra sugar, lime juice and water over low heat, stirring until the sugar dissolves.
- Take it off the heat and set aside.
- As soon as the cake comes out of the oven, use a skewer to prick it all over then pour over the lime juice.
- Leave the cake to cool completely in the tin.
- Heat a small non-stick frying pan over medium heat and gently toast the coconut chips just to give them some colour.
- Remove to a plate to cool.
- Take the cake out of the tin and top with the nuts and coconut then sprinkle with icing sugar.
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Michaeleen says
It is February in Montreal, Canada, and it is -22 c.....with wind chill closer to -30c. And we have 2 more months of this nonsence. Limes were on sale and I thought, limes, they taiste like summer. So I bought a bag and set out on the internet to find a receipy for them. This one rocks! I substiuted a ginger simple syrup for the water & sugar. Awsome. My 17 year old son loves it.
Thanks Claire!
Michaeleen
Claire says
Oh my goodness that is cold! Yes you're right limes definitely feel like summer. I'm so glad you and your son liked it Michaeleen!
Danae says
Thanks for the recipe. I had heaps of limes and oranges off our trees and wasn't sure what to make. I stumbled across your recipe. I added orange zest and juice with the lime. My 3 year old helped and we are in love! I'll be sure to check out the rest of your recipes. Delicious!!
Claire says
What a great idea Danae! That sounds delicious.
Burnt says
Don't know if it's my oven or what, but 40 minutes is way too long! I pulled mine out after 35 minutes and the top is already burnt... The unburnt bits taste nice though. I reckon 30 mins is enough!
Claire says
Hmm not sure! Sorry about that! Hope it was still ok.
Robin says
So sad! My cake turned out terribly. I put in baking soda instead of baking powder and the cake just tastes very strongly of baking soda. What a waste. :-(
Claire says
Oh no Robin! If it makes you feel better I've done that before. The time I did it it was a slice and the whole thing melted/exploded all over the oven and was an enormous mess!
Allison says
The instructions to not say when to add the baking powder.
Claire says
Oh dear they don't either! Thanks for letting me know Allison. I have updated the recipe.
Belinda says
I made this recipe today with fresh limes off the tree at our beach house. I substituted flour for all purpose gluten free flour (my mum is coeliac) and the end result exceeded expectations. Worth noting, I reduced the baking powder to 1 tsp (not 1 Tbsp as per recipe - thought it may have been a typo - have never used a tbsp of baking powder in a cake before. Grateful I trusted my instinct. It came out brilliantly with just 1tsp!
Served with a spoon of yoghurt on the side topped with extra lime zest.
Huge success... Thanks for sharing
Claire says
So glad you liked it Belinda! I thought that 1tbsp was a lot too but it seemed to work with it. Good to know it works with less too. I'm jealous of your lime tree!
Chelsea says
Awful cake, never again.
Claire says
Sorry you didn't like it Chelsea. May I ask what you didn't like?
Margaret says
First - Welcome SRC!!
Second - I made an olive oil cake some time back and loved the texture. And adding lime - what a treat!!
CJ @ Morsels of Life says
Welcome to SRC - I'm new too! The coconut chips look like a great idea - provide some extra contrast too. :)
Claire says
Welcome to you too CJ!
Elizabeth@ Food Ramblings says
This looks great-- I'm new to SRC too!
Claire says
Newbies together!
JJ - 84thand3rd says
Congrats Claire! I put my name down ages ago so maybe one day ;D The cake sounds stunning - you can't go wrong with lime and coconut!
Claire says
I'm sure you'll be accepted soon JJ! No, you can't go wrong with lime and coconut you're quite right!
Isabelle @ Crumb says
Welcome to the SRC! This looks like a fantastic choice for your maiden voyage, and so pretty with those big fat slices of coconut on top... I love lime and coconut together, and a sprinkling of chopped macadamias sounds like the icing on the cake (so to speak). :)
Claire says
Haha yes Isabelle, literally the icing on the cake! Thanks for the welcome!