Lime Curd Cake
Lime Curd - Tips for Use
- Mix SAL Lime Curd & SAL Lime & Passionfruit Crush together & serve over baked or grilled peaches, with a dollop of vanilla ice-cream on the side.
- Make a cream of ricotta cheese & SAL Lime Curd & dollop over fresh or baked fruit
- Blend fresh raspberries with SAL Lime Curd & amaretti biscuits on the side.
- Put teaspoons of SAL Lime Curd into ready prepared sweet pastry cases. Sift with icing sugar or top with whipped cream. Place pastry cases on a plate - an ideal easy dessert mouthful as a ‘take a plate’
- Poach a pear for 20mins, remove from liquid, drain & place in middle of a flat dessert plate. Prior to this freeze Lime Curd for 18-20 hours. (It won’t go solid but will make a perfect gelato.) Scoop out small balls & place beside pear – serve with yoghurt or cream.
Lime Curd Cake
125g butter
1 cup castor sugar
4 eggs
1 dessertspoon SAL Lime Curd
1 cup ground almond
2 cups self raising flour
SAL Lime Curd
Preheat oven to 160 degrees C.
Beat butter and sugar until light and creamy. Gradually add the eggs and beat well. Lightly stir through the ground almonds, syrup and flour with a wooden spoon.
Spoon mixture into lined 8 x 26cm loaf tin and bake for 30-45 minutes until golden and cooked when tested with a skewer.
Remove from tin and cool on wire rack, then slice into three layers.
To assemble, liberally spread each layer and top of cake with SAL Lime Curd and put together.
Refrigerate until ready to serve. Serve in slices with thick cream.
Serves 10-12