Key lime loaf cake

Inspired by the American classic Key lime pie, this sweet-but-tangy bake features regular limes (Floridian Key limes are more intensely aromatic), condensed milk and a crunchy biscuit crumb topping - divine!

Ingredients

Instructions

1. Preheat the oven to 150°C, gas 3½. Grease and line the base and sides of a 900 g loaf tin (10 cm x 20 cm base measurement) with baking paper.
2. Beat together the butter, sugar and zest of 3 limes until pale and creamy. Mix in the condensed milk until smooth, then beat in the eggs, one at a time, adding a spoonful of flour with each egg. Don’t worry if the mixture looks a little curdled, it’ll come back together.
3. Sift in the remaining plain flour, cornflour and baking powder with a pinch of salt and fold into the mixture until no pockets of flour remain.
4. Scrape into the prepared tin, level the top and bake for
   55-60 minutes or until golden brown and a skewer comes out clean. Cover with foil for the final
   5-10 minutes if the loaf is browning too fast
5. Once the cake is out of the oven, squeeze the juice from 2 of the zested limes and place in a small saucepan with the caster sugar. Heat gently to dissolve the sugar, then simmer over a low heat for
   5 minutes until syrupy. Poke holes into the warm cake with a skewer and brush with the lime syrup. Leave to cool in the tin.
6. To finish, sift the icing sugar into a bowl and mix in about 1 tablespoon of water to make a thick but pourable icing. Remove the cake from the tin and discard the baking paper. Drizzle the icing over the top of the cake and scatter with the biscuit crumbs and the zest of the extra lime.

Nutrition