Lemon and Lime Cake with Orange Blossom and Chamomile Tea
Ingredients:
150g butter, softened
150g golden caster sugar
3 organic eggs
1 tsp vanilla extract
75g ground almonds
125g flour
zest and juice of 1 large, unwaxed lemon
zest and juice of 1 large, unwaxed lime
1 tbsp orange blossom water
2 tbsp chamomile tea blossoms, finely ground
Icing:
150g butter, softened
½ tsp vanilla extract
2 cups icing sugar
125g cream cheese
To top with:
blitzed pistachios
lemon or lime curd
whole chamomile blossoms
Directions:
Preheat the oven to 180ºC fan bake. Line a 22cm tin with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds and flour, then the lemon and lime zest along with the juice, orange blossom water and chamomile.
Pour the batter into the tin.
Bake for approximately 30 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and vanilla until smooth and then gradually add the icing sugar. Add the cream cheese little by little and continue to beat until light and fluffy.
Ice the cake once cool and decorate as desired.
Store in the fridge in an airtight container for up to three days.
