I’m going to let you in on a secret. It’s a pretty big secret and I’m so excited that I was finally allowed in on it. To me it’s a very exciting secret. Ok I’ll stop teasing, I was finally invited to join the Secret Recipe Club. If you haven’t heard of it, you apply to be part of the club (only a certain number of people can be a part of it at a time so it’s not too hard to manage). I’ve been on the waiting list for about a year.
Once you get accepted, each month you are assigned to a blog (and someone to yours). You then pick a recipe from that blog, make it and blog about it all at the same time (hence why I’m blogging at 3am). It’s a great way to gain exposure, ‘meet’ new bloggers and discover fabulous blogs.
My very first Secret Recipe assignment was Italian in the Midwest. As the name suggests, Pola is an Italian living in the Midwest in the USA. She’s studying for her PhD (she’s very smart!). All that studying works up an appetite though and Pola loves the kitchen. I think studying a PhD gives her the right to cook up big time and of course, being Italian, she likes to bring a little bit of Italy to her kitchen so very far from home.
Pola has Sunday pasta which I think makes us pretty similar because Sunday night in this house is pizza night (similar right?). I had such a tough time choosing something to make from her wonderful recipes. I had a little giggle at the Toll House cookie recipe. Has anyone seen that episode of Friends?
After much deliberation I finally settled on the Simple Lime Cake. I loved that it was ‘simple’ and I had a bag full of limes from my visit to the Noosa Farmers Markets. According to my non-citrus-loving friend it was ‘just the right amount of lime.’ I thought it was deliciously light and not too dry thanks to the lime syrup poured over the top. It made the perfect afternoon tea treat.
It was seriously easy to make and for an Italian twist, Pola used olive oil instead of butter. I actually like the texture and depth the olive oil gives it. Of course I had to ‘Aussie’ it up a bit so I topped it with toasted macadamias for crunch and coconut chips because I’m obsessed with coconut at the moment and I think the chips are pretty. Enjoy the cake warm or at room temperature with a cup of espresso (to be authentically Italian!). Enjoy!
What about you? Have you used olive oil in place of butter in a cake?
- 2 eggs
- ⅔ cup olive oil
- 115g caster sugar
- 1 pinch salt
- 170g plain flour
- 1 tbsp baking powder
- zest and juice of 2 limes (separate zest and juice)
- ½ cup water
- 4 tbsp extra caster sugar
- 1 tbsp toasted crushed macadamia nuts
- ¼ cup coconut flakes
- icing sugar for dusting
- Pre-heat the oven to 170C fan-forced.
- Grease and line a 20cm round cake tin with baking paper.
- In the bowl of an electric mixer, beat the eggs together until nice and thick and pale.
- With the motor running, slowly add the olive oil until it is all incorporated and the mixture is a pretty light yellow colour.
- Add the sugar and salt and keep beating then add the sifted flour and baking powder and the lime zest and beat until mixed in.
- Spread the batter into the tin and bake for 40 minutes or until a cake tester inserted in the middle comes out clean.
- Heat the extra sugar, lime juice and water over low heat, stirring until the sugar dissolves.
- Take it off the heat and set aside.
- As soon as the cake comes out of the oven, use a skewer to prick it all over then pour over the lime juice.
- Leave the cake to cool completely in the tin.
- Heat a small non-stick frying pan over medium heat and gently toast the coconut chips just to give them some colour.
- Remove to a plate to cool.
- Take the cake out of the tin and top with the nuts and coconut then sprinkle with icing sugar.
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