At work I have a reputation to protect. Not for being tough, or speaking my mind or even being particularly good at my job. Without even trying, simply by turning up one day in a big skirt with a satchel, I am the office girly girl.
I have a pink lunch box, Hello Kitty tissues and once announced that I always used limes instead of lemons because limes are ‘a prettier colour.’ I run to the window whenever we hear horses outside (always for a funeral, so I must look like a death-obsessed goth to the offices over the road). I have also been limping for over a week because I chose pretty, spotty trainers instead of actual, functional running shoes. See, not particularly clever but definitely girly.
So when it was my birthday last week (thirty-one, thank you very much) I had to a make a cake that lived up to my girly reputation. I decided to make a big, traditional lime (obvs) sponge with a buttercream and lime curd filling, using a tried and tested Nigella madeira cake and a curd recipe I found online.
Lime Madeira Cake (Adapted very slightly from Nigella’s How to be a Domestic Goddess)
Double the amounts to make the 2 cakes
- 240g unsalted butter
- 200g caster sugar
- Grated zest & juice of 1 lime
- 3 large eggs
- 210g self-raising flour
- 90g plain flour
- Preheat the oven to 170ºC/gas mark 3/325ºF.
- Cream the butter and sugar, and add the lemon zest
- Add the eggs one at a time, with a spoonful of flour for each
- Gently mix in the rest of the flour and lime juice
- Pour into a cake tin and bake for about an hour, or until a skewer comes out clean
- Cool in the tin before turning out onto a cooling rack
I baked the two sponges in springform tins and when the cake was put together it was ENORMOUS. So big that when there was a wedge left it collapsed under it’s own weight and had to be thrown away. So maybe use regular Victoria Sponge tins?
Lime Curd (Taken from BBC Good Food website)
- 112g plus 1 tsp golden caster sugar
- 25g cold unsalted butter cut into pieces
- 2 large eggs, lightly beaten
- Juice of 2 limes
- Freshly grated lime zest of 1 lime
- In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes.
- Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool.
I think I scrambled my curd quite badly but once it went through a sieve it was absolutely fine, but I think I’d do it over a bain marie when I make it again just to make sure it stayed smooth.
But how to girly up such an enormous cake? I saw a beautiful cake on Instagram made by Emma from A Beautiful Mess and decided to base it on that. The main thing that went wrong with this plan is that the cake I was copying had frosting all over and piping on top, but I only bought one tub of buttercream so could only do a layer inside with the curd and some on top (as I’ve mentioned before, I DO NOT make frosting). I decided that the filling showing and the curd oozing out looked a bit country-cottage anyway.
To make the cake look really Disney-princess, I scattered heart sprinkles and pink sugar around the edges of the cake and then dotted Love Hearts randomly. I finished with some edible glitter and put it on a pink cake board. Finished!
I text a photo of the final cake to my mum and she described it as the “campest thing I’ve ever seen.” She may have a point.
You might notice that there’s no photos of ingredients or the making of the cake. This is because all the lights in the kitchen died at once and we’re now cooking by lamplight like squatters, which is annoying. But that doesn’t matter because we are moving! To a house with stairs! As much as I love this flat; it’s the first place I’ve lived properly alone and I really love the big rooms here, it is exciting to be moving to a new place. But it does mean the next couple of weeks will be full of cleaning, polyfilla and paying out lots of money, it seems. Moving house is expensive! It will definitely be worth it though.