This cake is soooo good. Share it with friends over a coffee served with a good dollop of Greek yogurt (or double cream if you prefer) as desert with family or just on your own with a cup of tea and a good book.
185 gm Soft Butter
1Cup Castor Sugar
4 Eggs - Separated
2 Cups Flour
1 Tsp Cinnamon
1 Tsp Nutmeg
3 Tsp Ground Cardamom
1 Tsp Baking Powder
1 Tsp Bi Carb Soda
1 Cup of Butter Milk or 4 Tbls Plain yogurt topped up with milk to make 1 cup
Grated rind and juice of 3 Limes
1/2 Cup Water
3/4 Cup Sugar
Juice of 3 Lime
3 Stripsof Lime Peel
1 Cinnamon Stick
6 Bruised Cardamom pods
Pre heat oven to 180 degrees C.
Grease a 23 cm Square cake tin and line the base.
Cream the butter sugar and lime rinds. Add the yolks one at a time and mix well. Beat the egg whites to stiff peaks. Sift the dry ingredients and fold into the butter mix alternating with the buttermilk and lime juice. Fold 1/3 of the egg whites into the mix then fold in the remaining 2/3. Spoon into tin and bake for 55-60 minutes.
While the cake is cooking make the Syrup.
Put the water, sugar and juice into a pot and stir over a low heat until the sugar has dissolved. Add the Rind and spice and bring to the boil. Reduce to a simmer and simmer for 5 minutes.
Once cooked cool in the tin for 5 minutes before turning onto a wire rack over a tray to catch the syrup.
Spoon the syrup over the cake, trying to be as even as possible, and discard the peel and spices. Catch the drips and pour over the cake.