Ingredients:
- 150g sugar
- 125g margarine or butter
- 3 eggs, lightly beaten
- 175g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 50g desiccated coconut, plus a little extra for decoration
- 4 limes, zested and juiced
- 125g icing sugar
Method:
- Rub about three quarters of the zest into the sugar; the rest will be used for decoration.
- Beat the lime sugar and margarine together.
- Add the eggs.
- Stir in the flour, baking powder and desiccated coconut.
- Add the milk and juice of one lime (roughly a tablespoon).
- Grease a 1.5lb loaf tin and line it with greaseproof paper. Pour the mixture into the tin, using the back of a spoon to spread the mixture into an even layer.
- Bake for 50 minutes at 180°C (conventional oven), or at 160°C (fan). When it has been in the oven for 20 minutes, cover the cake with foil to prevent the top from burning while the inside continues to bake.
- While the cake is baking, prepare the glaze. Sift the icing sugar into a bowl, and add a teaspoon of lime juice at a time until you achieve the desired consistency.
- Allow the cake to cool before drizzling it with the lime glaze. Sprinkle the remaining lime zest and a teaspoon of desiccated coconut on top, before the glaze hardens.
Tips:
- If you’d rather not make a lime glacé icing, you could make a simple lime drizzle instead. Simply mix the juice of two limes with 50g of sugar, and pour this over the cake while it’s still warm.
- Fellow users of an Aga Classic can follow the recipe above, but when it comes to baking your loaf cake, forty minutes with the shelf in does the trick (cover with foil after twenty minutes as above).
