Everyone has a lemon cake recipe but with Barker’s Lime syrup you can entertain with a Lime and Yoghurt Cake, just a bit different, and delicious - and it's prepared totally in a food processor.
Ingredients
1 cup sugar
125g butter, melted
3 Size 7 eggs
1 cup natural or Greek yoghurt
1 cup desiccated coconut
1/2 cup Barker’s Squeezed New Zealand Lime Fruit Syrup
1/2 tsp salt
1 1/2 cups self-raising Flour
Topping - simply mix together
1/4 cup Barker’s Squeezed New Zealand Lime Fruit Syrup
2 Tbsp sugar
Method
1. Preheat oven to 180oC.
2. Butter and flour a 23cm spring form cake tin.
3. Place the sugar into food processor and with blades turning slowly add the butter and process until smooth and creamy.
4. Add the eggs, one at a time while processing.
5. While still processing, add the yoghurt and coconut, then syrup and salt.
6. Open the processor, add the flour, replace lid and process only enough to mix in the flour.
7. Pour into cake tin and bake for 45 minutes, or until the sides shrink from edge and the centre springs back..
8. Remove from oven and brush with the topping.
9. Allow to sit in tin for 5 minutes before removing and serving warm with lashings of yoghurt.
Tips/Ideas
- Serve hot as a dessert cake.
- Mix 2 Tbsp Barker’s Lime Syrup into 1 cup natural yoghurt and serve with the cake.
- Add 1 Tbsp freshly grated lime zest to the sugar syrup topping.
- Replace the butter with 1 cup light cooking oil.
 Ensure the yoghurt is free of gluten containing thickeners & use a gluten free self-raising flour.
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Lime Syrup Cake
