“I wanted to make a cookbook full of food that you’d absolutely love, because I love all of you.”
Ree Drummond
Of course I got tempted again! What’s not to love about Sweet Orange Rolls? The day I saw these delicious rolls from Rees new cookbook, I was in a trance. 24 hours later, my kitchen was enticingly orangey, deeply strawberryish … and like the best bakery in town. These Sweet Orange, Roasted Strawberry and Chocolate Buttermilk Rolls were winners.I knew they would be! I am a huge fan of The Pioneer Womanscinnamon roll dough, a dough I have endlessly experimented with outstanding results each time. If the Apple Cranberry Almond Olive Oil Pull-Apart Loaf & Popovers weren’t a screaming success enough, these Savoury Chili Cheese & Garlic Olive Oil Pull-Apart Bread reconfirmed it!So when I saw the dashing and talented {in Rees words of course, but seriously, it’s true} Brians post on A Thought For Food, I knew my homemade bitter tangerine marmalade had found a new destination. This has turned out to be the yummiest one yet. It was a bread dessert waiting to be baked, and while I worked on the dough I made changes, just a few changes.Nothing radical as the basic recipe is a winner. I had some buttermilk on hand, so in it went instead of milk. Then, when I opened the fridge to take out the jar of marmalade, I couldn’t resist thinking the oranges might enjoy some colourful company …So the marmalade got slathered over with some roasted balsamic strawberries I had made the day before. These are delightful to have in the fridge. For times when you buy too many strawberries in temptation and then panic that they will spoil, this is a good recipe. It keeps them safe for at least a few days longer. I make small portions at a time and put them into fruit bakes, sandwich and top a cake with cream, or drizzle a few spoonfuls over a parfait or ice cream. You can see them in these – Quark Mousse Cake, Quarkauflauf, Eggless Caramel Cream Cakes. Just yesterday I topped a cheesecake with the left overs. So many ways and so much fun; taste, colour and variety all packed into one jar! Because they are oven roasted, they are nice and thick, they don’t ‘leak‘ extra liquid into the dough to make it soggy. To keep the ‘not so terrible any more’ teen happy I threw in some dark chocolate too. Orange, strawberry and chocolate together worked some magic in there to serve up some darned delicious dessert rolls!We loved them … LOTS! {I made 2 individual pop over rolls too with left over dough}.How do I describe something bursting with the freshness of orange, seduced by the heady combination of deep roasted strawberries and dark chocolate … ooeeey, gooeey, wonderful. They were fabulous warm, and very very good at room temperature. And with obligatory lashings of unsweetened low fat cream, even more DELICIOUS!This is my new favourite dessert – light, eggless, fruity, chocolaty. I love it! Dark chocolate only makes good things even gooder better. It’s adapted minimally from the Rees new cookbook, The Pioneer Woman Cooks – Food From My Frontier. If the recipe is anything to go by, the book has to be a winner.I made a half quantity and am glad I did. Half was hard to keep away from, how could we have justified digging into 48 rolls? Next 24 to be made soon, and more bitter marmalade making coming up just for these! Yes, they were that good! Thank you Brian for the inspiration to bake this ‘miracle‘! Loved your ‘thought for food‘!
Summary: Sweet dessert rolls bursting with the freshness of orange flavour, seduced by deep roasted strawberries and then given the kick of dark chocolate … all ooeeey, gooeey, wonderful. Adapted minimally from The Pioneer Woman Cooks – Food From My Frontier
In a large saucepan over low heat, heat the milk, granulated sugar, and oil until warm but not hot. Add the yeast and 2 cups of flour, then mix and transfer to a bowl. Cover and let it rise for at least an hour.
Stir in the remaining 1/2 cup flour, the baking powder, baking soda, and salt.
{Thermomix: warm milk, sugar,oil, yeast and flour in TM bowl. Mix at Speed 6 for 5 seconds. Knead at intermittent speed for 2 minutes. Leave dough in TH for an hour until it doubles. Cover TM if weather is cold. Add baking powder, baking soda and salt. Mix on reverse speed 2 for 10 seconds.}
Roll the dough into a long rectangle, about 15 inches wide by 10 inches deep. You’ll want it to be as thin as you can get so that you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
Spread the orange marmalade all over the buttered dough, distributing it as evenly as you can, followed by the roasted balsamic strawberries. Sprinkle as much good quality dark chocolate all over the two …
Using both hands in a back-and-forth motion, gradually roll the dough toward you into one long log. {I took a little long getting here, so the dough began to rise. It’s a slightly shaggy dough, so might be a good idea to roll it on parchment, especially if you fill it ‘up’ like I did!}
Pinch the seam to seal it. Slice the log-o’-dough into 1/2 inch pieces.
Preheat the oven to 190C. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes while the oven preheats. Bake for 15 to 17 minutes until nice and golden.
While the rolls are baking, make the icing. Add the zest and juice of 1 orange to a bowl. Add the powdered sugar and salt, some milk.
Then some melted butter and whisk it together until it’s nice and smooth and lovely.
Pull the rolls out of the oven when they’re golden brown and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle.
Serve them warm.
Roasted Balsamic Strawberries
Toss the quartered strawberries well with the brown sugar and balsamic vinegar. Bake at 180C for about 45 minutes until nice and bubbly, stirring once or twice. Cool completely, transfer to a clean glass jar and refrigerate.
“Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.”
Joanne Harris, Chocolat
Never. Without. Chocolate. There’s something about chocolate … deep, sensuous, satisfying, comforting, seductive, addictive. I was on twitter after ages yesterday and came across a random tweet with someone despairing the lack of chocolate at home! A rather unsettling tweet that was!I had a bar of absolutely delicious bitter chocolate from Moscow that a friend got for me. Mmmm … more chocolate; life was becoming sweeter by the minute!Whats not to love about this fabulous combination, one that is high on my list of favourites and one that I enjoy playing with in my kitchen in the ‘orange’ months which sadly are restricted to the winter ones here. The conversation reminded me of the Dark Chocolate Mousse & Orange Panna Cotta that I made in December but never got down to posting!Couldn’t be a better time to bring this dessert to see light of day and share this quintessentially beautiful pairing … Chocolate & Orange = YUM!!
[print_this]Recipe: Dark Chocolate & Orange Panna Cotta
Summary: Indulgent and ever so pleasing, a dark chocolate orange dessert offers a match made in heaven. Set in glass goblets to enjoy its visual appeal!
125gm dark chocolate, chopped {I used 54% couverture}
Zest of 1 orange
Orange Marmalade Panna Cotta
300ml low fat cream
125 ml whole milk
2 tsp gelatin
2 tbsp bitter orange marmalade
1/2 cup sugar {use slightly less first, then adjust if required since the marmalade will also add to the sweetness}
Method:
Dark Chocolate Orange Cream
Place the chocolate in a large bowl.
Bring the cream to a simmering boil in a small pan and pour over the chocolate. Add the zest of 1 orange and stir until the chocolate has melted and is satiny smooth.
Place 6 wine glasses at a slant in a loaf pan, and pour the chocolate mixture into them. Leave these to set in the fridge for 2-3 hours till they hold shape.
Orange Marmalade Panna Cotta
Sprinkle the gelatin over 25ml or about 1/4 cup of milk and place the bowl over hot water for gelatin to melt.
Bring the cream, sugar & remaining milk to a simmering boil over low heat, simmer for 5 minutes.
Take cream mixture off heat, whisk in the gelatin and bitter orange marmalade. Whisk well so that the gelatin is mixed uniformly. Adjust sugar if required. Cool to room temperature and then pour over the set dark chocolate orange mousse.
Chill until set for at least 4 hours, or overnight.
“Simplicity is the ultimate sophistication.”
Leonardo da Vinci
This is a simple cake and it’s been more than 2 years that I’ve had this recipe bookmarked. Its been on my folder of recipes I HAVE to try forever, yet I missed making it last winter {orange season here}. A few days ago an uncle dropped by to see me, and also dropped by huge bags of apples and oranges. It was time to bake! The apples found their way into these Apple Strawberry Basil Hand Pies. The oranges were destined for Anna Olsons Orange Almond Olive Oil Cake, a recipe I adapted from Vals post of April 2009. Visiting Vals blog is always nostalgic. More Than Burnt Toast and PAB go back many years. I’ve known Val ever since I began blogging {well almost, because in the first few months of blogging I was petrified of this whole blogging paraphernalia}.She’s a wonderful Canadian food blogger, supportive, fun and talented. We got to know each other better as time passed, and had a great time with the Blogger Aid Cookbook. I contributed a recipe to it, was part of the editing team, and thought up the idea for the book cover.The cake baked in the kitchen, filling the house with the most amazing aromas. I hadn’t felt this sweet bakery feeling in months. Summer has been filled with quick light desserts, baked in a hurry, sometimes no bake stuff. With the weather changing, a silent feeling of fall round the corner, this cake smelt so good, warm and comforting!
While the cake rose in the oven, I sliced up the oranges. The citrus salad is a refreshing, novel idea; a must make! All of it came together beautifully. My cake didn’t have as light a crumb as Vals because I used almost half almond meal and half all purpose flour. It was denser yet moist and delicious.
The citrus salad is a beautiful addition to an already delicious cake. I took it a teeny indulgent step further, and served some with a drizzle of low fat cream with the citrus salad topping it. YUM!! The kids enjoyed just plain chilled slices too, and we were sad that it got over too soon! What could be better!!Olive oil in baking is a wonderful idea and you must try and use a good quality brand. I would love to bake extensively with extra virgin olive oil but for its prohibitive cost. That said, this cake recipe will be made often as it was really nice!
“Hope is the power of being cheerful in circumstances that we know to be desperate.”
G.K. Chesterton
Desperate times call for desperate measures! Even though the magnitude of my troubles was minuscule, 3 days of no internet reduced me to tears. Silly how addicted and dependent we can be on the internet. Sometime back, sweet Joy from Gourmeted tweeted about Lemon Curd & Shortbread Bars. I had a small jar of left over lemon curd in the freezer and this recipe called my name. Saved the link as the net is just a heartbeat away; well almost always…Little did I know!! We have massive roadworks being carried out for rain harvesting which have meant underground telephone cables being cut pretty often. The cable company always has them up and running the same day; not this time though as the damage was extensive. Oh the untold anguish and the feeling of being cut-off…These wedges were something born out of desperation as I finally gave up and decided to bake ‘anything shortbread’ with the lemon curd and strawberries. Cookbooks yielded nothing, so I eventually put together a basic shortbread recipe for the base, topped it with the lemon curd, and then threw on some strawberries to add colour and taste. Slivered almonds on top for crunch seemed to crown these well. My love for fruit in baking continues unabated. I managed to get a neat stash of strawberries the other day at a really good price. The challenge of course was to use them judiciously and deliciously so they wouldn’t disappoint! Froze some, made some strawberry muffins {recipe to be blogged}, and then made this shortbread.’twas soon time to tempt the teen out of her diet, and these had her eating out of my hand, no fuss, nothing! Ah the power of food, always A M A Z I N G!! I enjoyed making these. Loved the different textures, the colours, and the burst of flavours from the rather buttery unsweetened shortbread to the sweet tart lemon curd, the strawberries lending their ever promising magic to the wedges. Bye bye diet, hello happiness!!It’s always handy to have lemon curd on hand. Have you tried making your own? I use a simple home made lemon curd recipe from Ju @ Little Teochew. It freezes beautifully too, and am contemplating doing a batch of orange lemon curd once before the season bids us adieu.
Strawberry & Lemon Curd Shortbread Delicious and light, the crisp buttery shortbread base is complimented beautifully by simple homemade lemon curd – the flavours tart & sweet. Strawberries add a unique dimension to this indulgent dessert.
~
Cooking time: 45 mins | Servings: 6 | Meal type: High tea / Dessert Biscuit Crust:
100g butter, chilled, cut into cubes
3/4 cup plain flour Topping:
2/3 cup easy homemade lemon curd
100g fresh strawberries, diced
1/4 cup slivered almonds Method:
Preheat the oven to 180C. Lightly grease a loose bottomed 7″ round tart pan.
Run the flour and butter in blender until you get a breadcrumb like mix. Press into the bottom of a removable base 7″ round tart pan.
Bake at 180C for 10-15 minutes, until light brown Take out of oven, top with lemon curd followed by strawberries. Sprinkle the slivered almonds over.
Return to oven and continue to bake at 180C for 25-30 minutes till the edges begin to get light brown.
Cool on rack, cut into wedges and refrigerate until ready to serve. Serve with unsweetened whipped cream.
Variations
You can use other seasonal fruit like blueberries, raspberries etc.
I have a winner for the CSN giveaway… It’s Michelle @ Big Black Dog who said, “I know exactly what I want at CNS, a pizelle maker!”. Congrats Michelle. Mailing you soon!!
“But there’s always a first time for everything”
Melissa de la Cruz
End November, Mum’s birthday, time to bake cake. As I said before, the last quarter of the year is laden with birthdays, anniversaries and celebration. being winter it makes it more fun to bake, as well as to eat! Flavours for a cake are a simple choice as we are a family that is game for any and all flavours in dessert. Coffee and chocolate rule the roost, and I can blindly bake anything that includes either, or both, and we cut the cake singing. But life isn’t that simple. Winter brings visitors to India, and visitors mean added tastes, sometimes those who don’t like chocolate! Oh yes, of those I find plenty these days, amazing but true.
Mum’s friend is here from the UK and she c a n n o t stand chocolate. No summer berries these days, Quark Mousse Cake with Roasted Balsamic Strawberries recently made, so I was left looking for choices. Lemon seemed a nice option, so it was back to the net, and to my bursting bookmarked folder. Oh the choices, but the one I picked was from this beautiful blog, Technicolour Kitchen by Patricia Scarpin. I do love her blog. She posts delicious and interesting baked stuff, with a tale or two thrown in. Her recipes are always make-able, and gorgeously photographed. Browsing her cakes folder brought me to a halt here … Lavender cake with lime curd icing.Yes, this was the one I would try. Lavender because I HAD to use the culinary lavender that Vino Luci aka Barbara sent me from her garden in the US. Utterly whimsical and elegant flavour, and something I’ve been waiting to try again after this beautiful Lavender Mascarpone Cake I had made 2 years ago. Patricia’s cake, a chiffon, was one I have never baked before. Have you baked a chiffon cake before?
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.
It was a new cake experience, a learning curve thrown in too. I baked 2 three egg chiffons. The first was fabulous, and I took a shortcut on the second one. I knew that I should have scrubbed the beaters clean for any traces of yolk, or the whites would misbehave. Didn’t heed the inner warning, and rinsed them in a hurry. Learnt my lesson. Once the yolk batter was ready, the whites in the second chiffon were going nowhere. Uff…bunged them in, and baked a flattish cake, still soft, but not as chiffony as it should have been.
Chiffon…what does it bring to your mind? For me, it brings memories of light summer evenings, with sprinklers on, the waft of wet mud, fireflies in the dark… dim lights and ladies in chiffon sarees at the club houses! yes, we were kids, but the parties in the summer evenings at the services club was full of ladies in beautiful flowing chiffons, clinking glasses, and the forces band playing music in the background! Sigh…etched in memories, those days never came back. Now, I long to drape a saree, but somehow jeans call my name!
Now for the the filling. Lemon curd. Light, tangy, citrusy, delicious … simple and home made too. Ju @ Little Teochewposted some Easy Lemon Curd on her blog a short while ago, and I made and bottled it almost immediately. Used some for lemon tarts that I made for the photo-shoot and froze a jar of the rest. That came down from the freezer for this cake to be whipped into lemon cream {Sorry S…have made more and frozen it since; I remember!!} Mmmm … yes, I did add a vanilla bean to my lemon curd too as the eggphobic feeling continues!
Which comes to whipped lemon curd cream! Hello? No one ever told me this thing is so darned delicious and addictive. I couldn’t stop licking it off the bowl once I was done with the filling and frosting. My word, it had no taste of egg, and was light as a cloud and full of wonderful citrus flavour. I didn’t add much sugar to the whipped cream as the lemon curd is sweet too. The taste was just right. Not cloyingly sweet – wonderful!
I especially went with girly pink colour in the border as it is a fave with my 5 year old niece Amani who was on her last day of her visit to India. She looked at the cake, and said ‘Ooooh, that’s pretty! I ♥ it! Can I smell the flowers please? Mmmm…NICE!!’ She’s a charming little girl, well mannered, sociable, and LOVES company. She and the teen hit it off very well, despite the 10 year age gap, and soon little Amani was having long tel-conversations with all Meher’s friends! I do think she brought my teen down from the clouds for a while! She has a little baby sister who is a year old, is very sweet, but would rather have her Mum than us … her temperament as fiddly as finding feet on macarons {IMHO}!
The cake was a winner. The flavours of lavender, very delicate and mildly fragrant. They complimented the lime beautifully, and the cake vanished in half an hour! The chiffon was excellent too, despite my earlier faux pas, and I liked the way it held the cake up. Looked firm to touch, but was still tender to bite. I think it’s a great sponge to use, and for sure has found a place in my heart! It’s always an inspiring feeling to discover so many new baking methods, and also to know that there’s still so much more to learn!
Patricia, I am SO GLAD I baked this cake, and your commentary on the cake is what had me sold! It’s a fabulous change from chocolate and coffee, and I’m glad I was forced to leave my comfort zone! In Patricia’s words, “Now this combo can go straight to the all time favorites list, with apples + cinnamon and chocolate + hazelnuts. 🙂” … I so agree!
Lavender Chiffon Cake with Whipped Lemon Curd Frosting adapted minimally from Technicolour Kitchen Serves 12-16 Lavender Chiffon Sponge
6 eggs, separated
¼ cup neutral vegetable oil
6 tbsp water
1 ½ cups caster sugar
1 ½ teaspoons dried edible lavender buds
1 1/3 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tartar Method
Preheat the oven to 180°C. Line the bottoms of two 20cm (8in) round cake pans with baking paper; do not grease.
Place 1 cup of the sugar in a food processor, add the lavender buds and process. Sift into a large bowl, discarding the excess lavender.
In a medium bowl, whisk together the egg yolks, oil and water. Set aside.
Sift the flour, baking powder and salt into the sugar and whisk gently to combine. Add the yolk mixture and whisk to form a smooth batter.
Place the egg whites in a large bowl and beat with an electric mixer fitted with the whip attachment on medium-high speed until frothy. Slowly add the remaining ½ cup (100g) sugar and the cream of tartar and continue to whip until soft, droopy peaks form. Fold ¼ of the beaten egg whites into the batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the prepared pans.
Bake for 18-20 minutes or until golden and a cake tester or wooden toothpick inserted in the center of the cake comes out clean. Allow layers to cool completely in the pans. To remove, run a blunt knife around the edges, invert each pan and tap out the cake onto a wire rack. Carefully peel off the paper. Easy Lemon Curd From Ju @Little Teochew
{I used 1/2 the recipe for this cake. Had used the other half earlier in puff pastry lemon tarts}
200g sugar {depending how sweet or tart you like it}
1 egg
3 egg yolks
120ml fresh lemon juice
1 tsp grated lemon zest, or more if you like {depending on how strong you want the flavour of lemon}
50 to 60g unsalted butter {more butter will make it smoother, but at the same time, fattier too … you decide} Method:
In a large bowl, whisk all the ingredients except the butter*. Mix well. Place the bowl over a bain-marie** (water bath) and stir constantly. The mixture may look curdled, but it will smooth out as it cooks. If you want a more subtle taste of lemon, do not add the zest at this stage. Set aside with the butter.
Once the mixture thickens – it should leave a path on the back of a spoon – turn off the flame and add butter in 2 or 3 additions. If you have not added in your lemon zest, add it in now and stir to mix well.
Allow the curd to cool slightly before transferring to a clean jar or bowl. Make sure it is covered to prevent a skin from forming. Chill in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
While the cakes are baking and cooling, make the lime curd and chill completely.
Whipped Lemon Curd Cream Frosting
700ml low fat cream
1/2 vanilla bean, scraped
1/2 recipe lemon curd
2-3 tbsps sugar {the lemon curd adds it’s own sweetness too} Method:
Whip the cream and sugar till firm peaks hold. Gently fold the lemon curd through, about 2/3rd to being with, and taste for sweetness, tartness etc. Add the rest if desired, and add sugar if required. Lemon Sugar Syrup:
1/2 cup sugar
1/8 cup water
Juice of 1 lime. Method:
Place all ingredients in a pan, bring to a boil, stir until the sugar is dissolved. take off heat, and allow to cool. To Assemble the Cake
Slice both sponges horizontally to get 4 layers.
Reserve 1/3rd whipped cream for top and sides.
Place one cake layer on a cake stand or serving plate, brush with lemon syrup and spread 1/3rd of the cream for filling.
Repeat with the other 2 layers.
Top with the third cake layer, and frost the top and sides with the remaining cream.
{Mix 1 tsp of lemon curd in any left over cream, and pipe a border etc.} I finished mine with a border of a firm white chocolate ganache coloured pinkish-purple.
“It is not how much we have, but how much we enjoy, that makes Happiness.”
Charles Haddon Spurgeo
Here’s a cake that makes me H A P P Y! Every baker worth his salt has a bunch of tried and tested favourite pound cake recipes in their collection. Hopefully I’m worth some salt, and I too hold a few favourites amidst a bunch of well thumbed pages in my oldest hand written book. The one that holds top place is this adaptable one from BHG, but it’s one I bake when I feel b-utterly inclined and especially indulgent … because it uses a cup of good sweet butter. It is rare that I exceed that quantity, but have to say that butter makes the world go round. As Mr PAB would announce, ‘There is but one life, live it up!‘
The other fave that I hold close to my heart is this Lime Buttermilk Pound Cake that I have baked for years. I have baked this for friends and family, and it’s one of the first recipes I offer when anyone asks me for a simple, yet delicious change from chocolate. I baked one yesterday, and while I drizzled it with glaze, I saw this itsy bitsy spider busy weaving its magical web! Intriguing creatures these!
Back to the cake … The crumb is light like air, the taste refreshing and citrusy. The secret lies in the buttermilk that goes into the batter and makes for a really delicious pound cake. The cake itself isn’t very sweet, but the glaze lends to the final taste. The lemony sugar glaze, lovingly poured over while the cake is still hot asures you of instant love at first bite! It’s a good choice for a picnic basket, for a bake sale, for high tea, for the odd hungry nibble … whichevah!
Yep, this cake is good; one that is great for beginner bakers as it offers a wonderful boost of confidence. It’s also a good choice for veterans because you can put it together in next to no time {and bonus, you can also tweet as it bakes!}. The slices also offer an apt choice for dessert if you top them with mascarpone or whipped cream, and fresh fruit. Bliss!
I blogged about the cake almost 2 and a half years ago, one of my initial blog posts; it was a hot fave then too. Making it yesterday, I tweeted about it, and knew I had to post it again especially for Ahn, who impatiently waited for a slice. This one’s for you Ahn. Sorry I didn’t send you a slice yesterday. Each crumb screamed your name!! Sorry it has to be virtual! Sigh …
Lime Buttermilk Pound Cake Ingredients:
1 1/2 cups plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup vanilla or plain sugar
2 eggs
100ml buttermilk {or substitute recipe below}
1 tsp pure vanilla extract
Juice of 2 limes {or 1 lemon}
Zest of 2 limes {or 1 lemon} To make buttermilk substitute at home:
Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it’s ready.
Method:
Grease and flour the sides of a 8″ ring tin, or a 6″ round tin. Line the bottom. { I play safe line the sides too}.
Preheat the oven to 170C.
Sift the flour with the baking powder, baking soda and salt. Reserve.
Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, lime juice and zest.
With beater on low add the flour and buttermilk alternately in three lots.
Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
Meanwhile, make the glaze… Glaze
Juice of 2-3 limes {as required}
1/2 cup powdered sugar Method:
Stir in the juice of 2 limes into 1/2 a cup of powdered sugar, and stir till all lumps have dissolved. Add some more powdered sugar if it isn’t as thick as you like it. The glaze should be nice and thick, yet of flowing consistency. Add a little zest if you like.
Finishing off…
Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack, and poke holes with a skewer through it. Pour the glaze evenly over the hot cake, coaxing it all around, letting some drip over the sides. Decorate with sprinkles immediately if you like. {I had some left over royal icing which I drizzled over}.
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