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170g Butterat room temperature
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170g castor sugar
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2 eggs
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100g yoghurt
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30ml Lime juice
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zest of 2 limes
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30ml chopped thyme
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100ml Passion fruit pulp
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210g Self-Raising Flour
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Pinch of Salt
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LIME SYRUP
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100ml Lime juicefreshly squeezed
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50ml lemon juice
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80ml castor sugar
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5ml lime zest
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20ml sugarfor sprinkling
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chopped thymefor garnish
(makes 1 loaf)
METHOD:
- Preheat the oven to 160°C and line a loaf tin with baking paper.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition. Add the lime zest and mix.
- Add the rest of the ingredients and mix gently – until just combined. Do not overmix the batter.
- Spoon the cake batter into the loaf pan, even it out, and bake for about 1 hour until done. (When you insert a skewer it must come out clean.)
- While the loaf is in the oven, prepare the lime syrup. Mix all the ingredients together in a saucepan, stir to dissolve the sugar, and boil for 2 minutes. Remove from heat and cool slightly.
- A few minutes after the loaf comes out of the oven, prick lightly with a fork or skewar and pour over the hot syrup. Sprinkle sugar over loaf; leave to cool completely before removing from pan. Garnish with chopped thyme.
