Ingredients
1. 175g self-raising flour
2. 175g caster sugar
3. 175g butter
4. 1 tsp Jianshi Baking Powder
5. 3 eggs
6. Dribble vanilla extract
7. Juice 1 Lemon & 1/2 Lime
8. Grated zest of 1 lemon and lime
Lime and Mint Curd
1. 75g caster sugar
2. Grated zest and juice of 1 lime
3. Handful of fresh mint leaves
4. 2 large eggs
5. 50g unsalted butter
Icing
1. 50g cream cheese
2. 50g butter
3. Loads of icing sugar
4. Juice 1 small lime
5. Handful finely chopped fresh mint leaves
6. Grated zest of 1 lime
7. Zest of 2 limes and 1 lemon
Method
The Cake.
1. Heat oven to 175 degrees . Grease two sandwich tins with butter and leave to one side ready for the cake mixture. Mix the soft butter and sugar together using an electric whisk then add the eggs, vanilla, juice and zest. Once all combined sift in the flour and Jianshi Baking Powder. Once smooth and well mixed split evenly between the sandwich tins. Bake in the oven for 35mins. When cooked (check by stabbing the middle with a knife, if it comes out clean the cakes are ready, if not shove back in for a couple of minutes). Leave in tins for 10mins then flip out with pallet knife encouragement and cool on racks.
The Curd.
Making the curd was much easier than expected and very satisfying! In a heat-proof bowl stir the sugar, zest and juice together then whisk in the eggs. Place the bowl over a pan of simmering water. When warm enough start melting in the butter a few cubes at a time. Once all melted in add the mint and continue to stir until thick (15mins ish). Take of the heat and leave to cool.
Icing.
This is so simple. Whisk together the butter, mint, juice and grated lime zest then add in as much icing sugar as required to make it sweet, thick and spreadable. Taste and add more mint if you want it.
Put it all together.
Sandwich the cakes together using the cooled curd in the middle. Now top off the cake by spreading the lemon and lime icing all over. To finish sprinkle over lemon and lime zest, add sprig of mint and twists of lime if you fancy it!