Citrus in January is obligatory as far as I’m concerned. Whether its limes, lemons, grapefruits, blood oranges or, if you’re lucky, bergamot lemons there’s always got to be something citrussy in the kitchen. That sharp hit of acidic, fresh taste is just what I need on these cold, grey days and if that lifting flavour can be added to a cake then it’s all the better. This Upside Down Lime Cake was born out of necessity; my need to be greedy and a need to use up all the limes I had in my fruit bowl.
Ingredients
You will need:
- 100ml golden syrup
- 1 lime, finely sliced
- 100g unsalted butter, softened
- 100g caster sugar
- 2 eggs, beaten
- 100g self raising flour
- 1 tsp baking powder
- Zest 1 lime
Method
Start by greasing a 20cm cake tin. Don’t use a springform cake tin otherwise the golden syrup will leak out!
Pour the golden syrup into the tin and then put the lime slices on top.
Preheat an oven to 180C.
Beat the butter and sugar together until light and fluffy. Properly softened butter is the key to this.
Slowly add the eggs to the butter and sugar beating well after each addition.
Fold the flour, baking powder and lime zest into the mix then pour everything into the prepared cake tin.
Bake for 25-30 minutes until the cake is baked through. Remove from the oven and leave to cool in the tin for 15-20 minutes then turn the cake out upside down onto a plate.
I was amazed how much the limes had shrunk after I turned the cake out; all that flavour had seeped into the syrup and sponge. The flavour of lime is so distinctive, I think it’s one of my favourite tastes, and this cake distracted me completely from the drizzle outside. The limes themselves are a real treat to chew on after the sponge has been eaten; so sharp, sticky and intense. Also, I don’t think I’m biased in saying this is an excellent cake, the OH described it as, “The best cake ever”.
We adore upside down cakes! Great idea of using tangy lime here to compensate with the sugar used in the batter. I need to get some unwaxed limes to try this out soon.
Fabulous! Citrus is the perfect ingredients for January. We need lots of Vitamin C with all the bugs going around. I love your cake, simple and delicious.
I am all for uplifting flavors in cake form! Looks like a nice, bright dessert to have in January.
I have some limes that need using up so this is perfect timing. I have never seen a bergamot lemon before so will look out for it next month when we are in the UK 🙂
They can be a bit tricky to track down but I hope you can find some!
lime is one fruit i haven’t tried in an upside-down cake but it must be heavenly! awesome cake, caroline. 🙂
Love citrus at this time of the year! Its sweet, sharp, sometimes tart flavor really adds so much to any dish it’s in. Love this cake — neat idea. Thanks!
Fun twist on the upside down cake. I love citrusy ones too!
HELLO. This cake looks gorgeous AND delicious! I’m a citrus freak, so any kind of dessert that involves it, I will be all over. I adore key lime pie, and this looks like an ever better lime dessert. Plus, it looks fancy!
Yum!
Susie
Upside down cakes are so much fun, citrusy cakes are amazing – will have to give this one a try. Have a nice weekend!
Wow this cake looks so fluffy and moist! I love it 🙂
i would have never thought of doing a lime upside down cake!! maybe orange, but usually not lime, since they’re fairly bitter and tart. but i suppose that would make them even more perfect, since it would balance out the decadent cake!
Oh, I’ve never tried lime upside down cake, now I must try it. Totally agree that it is the season of citrus flavours.
Good recipe for leftover limes! This recipe of yours, reminds me of when my mum would often cook me upside down pineapple cake in my younger years. I absolutely loved that cake! And I am sure I will love this one too! Thank you.