Lime & Rum Curd Honey Sheet Cake

40 mins
Serves 1
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Directions

  1. 1Preheat the oven to 170c and line a 12 x 8 sheet cake tin with parchment.
  2. 2Preheat the oven to 170c and line a 12 x 8 sheet cake tin with parchment.
  3. 3Preheat the oven to 170c and line a 12 x 8 sheet cake tin with parchment.
  4. 4In a large bowl, combine the olive oil, sugar and honey before adding the zest and eggs.
  5. 5In a large bowl, combine the olive oil, sugar and honey before adding the zest and eggs.
  6. 6In a large bowl, combine the olive oil, sugar and honey before adding the zest and eggs.
  7. 7Whisk to combine before sifting over the flour and baking powder and combine with the cordial.
  8. 8Whisk to combine before sifting over the flour and baking powder and combine with the cordial.
  9. 9Whisk to combine before sifting over the flour and baking powder and combine with the cordial.
  10. 10Bake for 40-45 minutes, or until a skewer comes out clean and leave to cool completely.
  11. 11Bake for 40-45 minutes, or until a skewer comes out clean and leave to cool completely.
  12. 12Bake for 40-45 minutes, or until a skewer comes out clean and leave to cool completely.
  13. 13Next, make the buttercream by whipping the butter and honey until fluffy and pale.
  14. 14Next, make the buttercream by whipping the butter and honey until fluffy and pale.
  15. 15Next, make the buttercream by whipping the butter and honey until fluffy and pale.
  16. 16Sift over the icing sugar and beat until smooth.
  17. 17Sift over the icing sugar and beat until smooth.
  18. 18Sift over the icing sugar and beat until smooth.
  19. 19Next, make the curd. In a saucepan over a medium heat whisk the rum, lime juice and zest with the sugar and cornflour until thickened.
  20. 20Next, make the curd. In a saucepan over a medium heat whisk the rum, lime juice and zest with the sugar and cornflour until thickened.
  21. 21Next, make the curd. In a saucepan over a medium heat whisk the rum, lime juice and zest with the sugar and cornflour until thickened.
  22. 22Remove from the heat and add the butter, melt in the residual heat and leave to cool.
  23. 23Remove from the heat and add the butter, melt in the residual heat and leave to cool.
  24. 24Remove from the heat and add the butter, melt in the residual heat and leave to cool.
  25. 25Slice the cake into two layers and fill with some buttercream and curd.
  26. 26Slice the cake into two layers and fill with some buttercream and curd.
  27. 27Slice the cake into two layers and fill with some buttercream and curd.
  28. 28Cover the entire cake in buttercream and decorate.
  29. 29Cover the entire cake in buttercream and decorate.
  30. 30Cover the entire cake in buttercream and decorate.

Ingredients

  • 450 g olive oil
  • 450 g olive oil
  • 450 g olive oil
  • 350 g caster sugar
  • 350 g caster sugar
  • 350 g caster sugar
  • 100 g honey
  • 100 g honey
  • 100 g honey
  • 3 limes zest
  • 3 limes zest
  • 3 limes zest
  • 8 large eggs
  • 8 large eggs
  • 8 large eggs
  • 475 g self raising flour
  • 475 g self raising flour
  • 475 g self raising flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 60 ml lime cordial
  • 60 ml lime cordial
  • 60 ml lime cordial
  • 600 g unsalted butter
  • 600 g unsalted butter
  • 600 g unsalted butter
  • 150 g runny honey
  • 150 g runny honey
  • 150 g runny honey
  • 825 g icing sugar
  • 825 g icing sugar
  • 825 g icing sugar
  • 150 g rum
  • 150 g rum
  • 150 g rum
  • 75 g lime juice
  • 75 g lime juice
  • 75 g lime juice
  • 1 lime zest
  • 1 lime zest
  • 1 lime zest
  • 150 g caster sugar
  • 150 g caster sugar
  • 150 g caster sugar
  • 35 g cornflour
  • 35 g cornflour
  • 35 g cornflour
  • 150 g unsalted butter, cubed
  • 150 g unsalted butter, cubed
  • 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.