Mum’s Tangy Lime and White Chocolate Cake


8 oz self-raising flour

6 oz soft butter or sunflower spread

6 oz sugar

1.5 teaspoons baking powder

grated zest and juice of two limes

3 large eggs

1 tablespoon milk

Beat all of the above for about 2 minutes, then divide into two 7-8″ round cake tins (lined) and bake at 180 degrees for about 25 – 30 minutes.  Do check as soon as you start to smell it baking.  As soon as it springs back, it’s ready.

Once the cakes are completely cool, make the icing.

Beat together 2 oz soft butter with 4 – 5 oz icing sugar until smooth.  Add a small bar of melted white chocolate and a little lime juice.  Use this to ice the middle and the top of the cake.  You could spread the base with a little lemon or lime curd if you like.  Sprinkle with grated white chocolate.

And a big thank you to Mum for rescuing Barry’s birthday!



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