Strawberry and Lime Curd Summer Cake
I hardly need an occasion these days when it comes to baking, but this last week I had a worthy one. It was my mother’s birthday, and what better way to celebrate such a day than with a delicious cake! As you probably know, the weather was particularly delightful in England last week; the skies were blue, the bees were buzzing, and a true sense of spring hung in the warm air. With the weather being so perfect I needed a light, summery cake to match. I had recently purchased Linda Lomelino’s translated cook book Lomelino’s Cakes. If you don’t recognise the name then do look her up on Instagram (@linda_lomelino); you’ll instantly fall in love with her cakes, her style, her photography- just as I did!! It is in the pages of her beautiful book that I found the recipe for this summer cake. A light vanillary sponge, layered between zingy lime curd, sweet sliced strawberries and fresh cream; what is there not to like? However, after failing to convert american cups into a measurement I could understand, I decided to just draw from Lomelino’s recipe and simply make up an 8oz Victoria sponge mix, but with the added deliciousness of the curd, cream and strawberries. I can imagine Lomelino’s sponge would’ve been very similar, as the only difference was a dash of whole milk. The cake was such a success and just as I imagined; the zingy lime curd snook into each bite and cut through the richness of the cream. A great cake for those warm spring and summer evenings.
For the lime curd:
- 3 limes, zest and juice
- 150g of golden caster sugar
- 50g of unsalted butter
- 2 large eggs, lightly beaten
For the cake:
- 225g of golden caster sugar
- 225g of softened, unsalted butter
- 225g of self-raising flour
- 4 large eggs
- 1 tsp of vanilla essence
- 1 punnet of stawberries, sliced
- 1 large tub of double cream, whipped
- Preheat the oven at 190C/ Fan 170C/ Gas Mark 5.
- Start by making the lime curd. In a small heatproof bowl set over boiling water place the lime zest and juice, butter and sugar. Mix gently until the butter has melted. Then strain the beaten eggs into the bowl and patiently stir for 20-30 minutes until the curd thickly coats the back of a spoon. When it is ready, leave the curd to cool in a bowl and set aside until needed.
- Next, in a large bowl, cream the sugar and butter together. Then add the eggs and flour, a little at a time. Lastly add the vanilla extract. I split the mixture between three 20cm round sandwich tins, but if you prefer less layers (why wouldn’t you want more lime, strawberries and cream?!?!?) then split the mixture between two.
- Bake in the oven for 10-15 minutes, or more if you use just two tins.
- When the cakes are golden and spongey remove them from the oven and leave them to cool completely on a wire rack.
- To assemble the cake trim off any excess cake so that the layers are flat and layer each sponge top with a coating of lime curd, sliced strawberries and whipped cream. When all layers are complete smooth the sides and surface of the cake with a thin layer of cream (a crumb coating), before icing it fully in whatever style you desire. Lastly, stack a handful of strawberries in the centre of the cake for that show-stopper look!