Cake Recipes Using Lime Marmalade. Use a large spoon or cake slice (or both) to serve, and put a jug of custard or cream on the table to eat with. Heat oven to 175º c.
I gave it just over an hour at a slightly lower temperature than suggested. Caster sugar, white rum, free range eggs, pastry crust, limes and 11 more. This traybake is so delicious, you’ll be making it again and again.
Table of Contents
Beat In Eggs, One At A Time, Until Incorporated.
Grease an 18cm./7in round cake tin and line with greaseproof paper. Sprinkle over the demerara sugar. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes.
Caribbean Bakewell Tart Serious Eats.
Then add courgettes and marmalade and stir until evenly mixed. Drain lime and place in a large saucepan with 1l water. Allow 1 cup sugar for each 1 cup of measured lime mixture.
Scape The Mixture Into A Loaf Tin Lined With Parchment.
Beat in 1/3 cup marmalade and the orange juice. Sift the flour and baking powder into a bowl, rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. For a firmer cake like this, you could adapt the cherry cake recipe, leaving out cherries and ground almonds and adding 25g more flour (instead of the ground almonds).
In The Bowl Of An Electric Mixer, Beat Together Softened Butter, Sugar, Lime Zest And Orange Zest For About 5 Minutes, Until Light And Fluffy.
Bake at 170c (150c)/335f/gas 3 for 35 to 40. Heat oven to 175º c. Stir in a little green colouring, if using, extra lime zest, and as much of the reserved sliced rind as you want for taste and texture.
1 (15.25 Ounce) Package Lemon Cake Mix.
Put the 75g marmalade and juice of ½ orange into a small pan and set aside to make a glaze later. You should have about 750ml of clearish thick marmalade. Grease a 23 cm by 13 cm loaf pan.