Fresh lemons and limes ‘rind’ off this dessert beautifully!
Ingredients
- 250g butter, chopped
- 3 teaspoons finely grated lime rind
- 180g white chocolate, chopped
- 1 1/3 cups caster sugar
- 3/4 cup milk
- 1 1/2 cups plain flour, sifted
- 1/2 cup self-raising flour, sifted
- 2 eggs
- 280g jar lemon butter
Meringue
- 4 eggwhites
- 1 cup caster sugar
Method
- Step 1Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers baking paper. Place butter, lime rind, chocolate, sugar and milk in a saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate and butter have melted and sugar has dissolved. Cool for 15 minutes.
- Step 2Whisk in flours, then eggs, until combined. Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until a skewer inserted in centre of cake comes out clean (cover loosely with foil if over-browning during cooking). Cool in pan.
- Step 3Cut cake into 3 equal layers. Place base on a tray or heatproof plate. Spread with 1/4 cup lemon butter. Top with middle layer. Spread with 1/4 cup lemon butter. Place cake top over lemon butter. Spread remaining lemon butter over top and side of cake. Refrigerate for 15 minutes.
- Step 4Make meringue: Preheat oven to 250°C/230°C fan-forced. Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Add sugar. Beat until sugar has dissolved. Spread mixture over top and side of cake. Using fingertips, gently dab on meringue to form spikes. Bake for 2 to 3 minutes or until meringue is golden. Stand for 5 minutes. Serve.
- High protein
- Low sodium
- Vegetarian
Nutrition
2442 kj
Energy
27g
Fat Total
17g
Saturated Fat
1g
Fibre
7g
Protein
114mg
Cholesterol
243.71mg
Sodium
61g
Carbs (sugar)
78g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: William Meppem
- Publication: Super Food Ideas
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