Makes 1 x 23cm cake
250g unsalted butter, softened
1 tablespoons finely grated lime rind
440g (2 cups) caster sugar
300g (2 cups) plain flour
40g (1/4 cup) self raising flour
200g sour cream
Purchased sugar flowers to decorate, optional
185g (11/2 cups) icing sugar, sifted
- Preheat the oven to 170C. Lightly grease and flour a 23cm cake tin and line the base with baking paper.
- Using electric beaters, beat the butter, lime rind and sugar until light and fluffy. Beating constantly, add the eggs, one at a time and beating well after each addition- the mixture may curdle but do not worry. Sift the flours together into a bowl then add to the creamed mixture with the sour cream and and stir using a large metal spoon to combine well. Spoon the mixture into the prepared cake tin, smoothing the top even. Bake for 11/2 hours or until a cake tester withdraws clean; cover the top of the cake with foil if it browns too much. Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
- For the icing, beat a little boiling water, a few teaspoons at a time, into the icing sugar until a smooth, heavy icing forms. Add a little extra icing sugar if it becomes too thin- it should drop heavily from a wooden spoon. Spread the icing over the top of the cooled cake, letting it run down the sides. Allow it to set for 5-10 minutes then decorate the surface with sugar flowers, if using. Cake will keep. stored in an airtight container, for up to 4 days. Un-iced cake can be frozen, in an airtight bag or container, for up to 6 weeks.