Tue, 28 March 2023
350g caster sugar
125mls sour cream
600g plain flour
2 tsp baking powder
½ tsp baking soada
1 tsp vanilla
Zest & juice of 2 limes
½ tsp salt
400g tin of sweetened condensed milk
60mls lime juice
Whipped Cream Topping
300g icing sugar
1 tsp vanilla
1 tsp lime zest
Optional: slices of fresh lime for garnish.
1. Preheat an electric oven to 180?. Line a baking tin with parchment paper. ( 9 x 13 inch is perfect for this one, but you can be flexible. This works great as a tray bake too. If using a bundt tin, spray it well with baking spray or careful paint and coat it with a tin layer of oil.
2. Creaming Method : Cream the butter, sugar, vanilla, lime zest and salt together. As thesis reams for about 7 minutes, grate the courgette and squeezer out the water.
3. Combine the wet ingredients. In a jug measure out the buttermilk, weigh the sour cream and combine. Add in the eggs and lime juice and stir well.
4. When the creaming process is finished and the mixture is light and fluffy, turn the mixture down low and slow and gradually add in ½ the flour mixture and ½ the wet buttermilk mixture. Just mix until combined. Do not overmix.
5. Pour the cake mixture into the tin and bake in the oven for about 35 - 40 minutes until a skewer or a knife comes out clean.
6. While the cake cooks, in a jug, combine the lime juice and sweetened condensed milk.
7. Allow the cake to cool for at least 30 minutes, then using a wooden spoon poke holes in the cake. ( I know, but trust me )
8. While the cake cools, make the mascarpone cream icing. Whip the cream into stiff peaks. Fold in the mascarpone cheese, stir in the vanilla and lime zest.
9. Pour this sweet lime mixture into the holes carefully. Make sure each hole fills up, and then spread what is left over the top. When the mixture has set, spread the cream filling over the top. Garnish with lime. Serve and enjoy.