Customer Sales and Support Centre by free phone on 0800 1 88884 or Pierce the tops of the cakes all over with a skewer and sprinkle the 60g sugar over the cakes in an even layer. Lime Drizzle Cake. Lime Drizzle Cake with Coconut – Easy home-baking recipe. Finely grated zest and juice of 3 essential Waitrose limes The recipe for the sponge is a slight tweak on a lemon drizzle cake recipe by Raymond Blanc: rather than lemon drizzle, I played around with proportions of lime, passion fruit and sugar to get the intensity I wanted. Customer comment Leave in the tins for 5 minutes then transfer to a wire rack to cool slightly. 2. Drizzle the lime mixture on top and leave to cool completely. #whereismyspoon #limecake #drizzlecake #cakes #britishcakes Sponge Cake More information An easy and quick to make lime drizzle cake recipe, moist, tangy and delicious. The Waitrose & Partners farm, Leckford Estate. You’ll dice the strawberries and pineapple, and boil, then cool, a tart lime syrup. Whip the cream with the 1 tablespoon caster sugar and use to sandwich the cakes together on a serving plate. 150ml essential Waitrose semi-skimmed milk Whip the cream with the 1 tablespoon caster sugar and use to sandwich the cakes together on a serving plate. 2 medium essential Waitrose eggs This recipe was first published in September 2017. by email at If you are unable to use JavaScript If you'd like to comment further on this recipe you can do so in the This is a very easy cake to make. Like Lemon Drizzle Cake but with with an added tropical coconut twist. My cake tray is 22 x 30cm. The only real prep work here? Drizzle the lime mixture on top and leave to cool completely. Pierce the tops of the cakes all over with a skewer and sprinkle the 60g sugar over the cakes in an even layer. Preheat the oven to 180C/160C Fan/Gas 4. 3. Divide equally between the tins, level the surfaces and bake for 25 minutes until risen and pale golden. Our recipe for Angel Food Cake with Lime Drizzle relies on a sneaky shortcut (store-bought Angel Food cake) that gets dressed up at home with a decidedly tropical twist. Thank you for rating this recipe. The icing on this coconut and lime cake is so simple too, you just whisk together icing sugar and coconut cream with the zest and juice of one lime. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this 2. 3. You are free to manage this via your browser setting at any time. Combine the lime zest with the juice. Combine the lime zest with the juice. on your browser, you can place your order by contacting our 60g caster sugar, plus 1 tbsp 170ml tub essential Waitrose Double Cream. is not enabled on your browser. Then you pour it over the cooled cake until it drips down the sides, cut it into slices and serve. 1.

Preheat the oven to 190°C, gas mark 5. Grease a 900g/2lb loaf tin with a little butter and line with baking paper. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook, 40g essential Waitrose Unsalted Butter, softened, plus extra for greasing Grease and line the bases of two 18cm sandwich tins with baking parchment. Put the butter, sponge mix, eggs and milk in a bowl and beat slowly with a hand held electric mixer for 30 seconds. section on the bottom of the page. Then increase to full speed for 2 minutes until smooth and creamy.

330g pack essential Waitrose Victoria Sponge Mix The recipe.

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It uses a basic sponge recipe which is taken to the next level by the lime and coconut flavour combination.