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Dish · From Bladwijzer
Lime blossom loaf cake
- Makes: ± 10 slices (25 cm loaf tin)
- Time: 1 hr 15 min
- From: Common lime
Ingredients
- 200 ml milk
- 20 g fresh lime blossom (or 8 g dried)
- 150 g soft butter
- 150 g sugar
- 3 eggs
- 200 g flour with 2 teaspoons baking powder
- 1 pinch of salt
- icing sugar for dusting
Method
- Heat the milk to just below boiling, add the blossom and leave to infuse for 15 minutes. Strain and leave to cool. You will have ± 150 ml of lime milk left.
- Heat the oven to 170 °C. Grease the loaf tin and line it with baking paper.
- Beat the butter with the sugar for 5 minutes until pale and fluffy.
- Beat in the eggs one at a time.
- Fold in the flour, baking powder and salt, alternating with the lime milk.
- Pour the batter into the tin and bake for 45–50 minutes, until a skewer comes out clean.
- Leave to rest in the tin for 10 minutes, then cool on a rack. Dust with icing sugar.
Storing: 4 days in a well-sealed tin, or 2 months in the freezer, in slices.