- 4 large eggs
- 200gm caster sugar
- pinch of salt
- 240gm self raising flour
- 100gm butter – melted and cooled
- 100gm good quality white chocolate – melted
- zest and juice of 2.5 limes (you’ll need 4 limes altogether – the remaining 1.5 limes are used for the cream filling)
- 2 Tbl caster sugar
- 1 Tbl vanilla extract or white rum
Vanilla Cream Filling
- 200ml pouring cream
- finely grated rind of 1.5 limes
- 40g icing sugar
- 1 tsp vanilla extract
White Chocolate Glaze
- 1/2 C pouring cream
- 225gm good quality white chocolate – finely chopped
- Preheat oven to 180°C and grease and line the bottom of a 23cm springform cake tin.
- With an electric mixer, whisk eggs, sugar and a pinch of salt until thick and pale (at least 5 minutes).
- Whisk in the flour, zest, melted butter and melted white chocolate until just combined.
- Pour into cake tin and bake in the oven for 35-40 minutes.
- Remove from the oven and cool in tin for 5 minutes before removing the sides of the tin.
- Mix the juice from 2.5 limes with the sugar and the vanilla extract or white rum until sugar is dissolved.
- Prick the top of the warm cake with a skewer and brush over the top and sides of the cake with the lime mixture and let the cake cool completely.
- Whip the cream with the sugar, zest of 1.5 limes, icing sugar and vanilla extract until it’s stiff enough to sandwich the cake. Leave to cool in the fridge until you’re ready to use.
White Chocolate Cream
- Bring cream to a boil in a small saucepan and remove from heat. Add the white chocolate and stir until melted and smooth. Leave to cool.
- Halve the cakes horizontally and sandwich together with the lime cream filling. Pour the white chocolate cream over the cake to coat the top, allowing some to spill over the sides.
- Refrigerate the cake for up to 30 minutes before serving or until the chocolate has set.