Lime & Rum Curd Honey Sheet Cake
Directions
- 1Preheat the oven to 170c and line a 12 x 8 sheet cake tin with parchment.
- 2In a large bowl, combine the olive oil, sugar and honey before adding the zest and eggs.
- 3Whisk to combine before sifting over the flour and baking powder and combine with the cordial.
- 4Bake for 40-45 minutes, or until a skewer comes out clean and leave to cool completely.
- 5Next, make the buttercream by whipping the butter and honey until fluffy and pale.
- 6Sift over the icing sugar and beat until smooth.
- 7Next, make the curd. In a saucepan over a medium heat whisk the rum, lime juice and zest with the sugar and cornflour until thickened.
- 8Remove from the heat and add the butter, melt in the residual heat and leave to cool.
- 9Slice the cake into two layers and fill with some buttercream and curd.
- 10Cover the entire cake in buttercream and decorate.
Ingredients
- 450 g olive oil
- 350 g caster sugar
- 100 g honey
- 3 limes zest
- 8 large eggs
- 475 g self raising flour
- 2 tsp baking powder
- 60 ml lime cordial
- 600 g unsalted butter
- 150 g runny honey
- 825 g icing sugar
- 150 g rum
- 75 g lime juice
- 1 lime zest
- 150 g caster sugar
- 35 g cornflour
- 150 g unsalted butter, cubed
Equipment
oven12 x 8 sheet cake tinparchment paperlarge bowlwhisksaucepan
Tips
- If doing Dry January or prefer a non-alcoholic version, replace the rum with more lime juice.
- Decorate with more curd, lime slices, mint, ground pistachio, and dried cherries.
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