Here’s my recipe for the cake in our household bakeoff on Wednesday.
Lime, Passion Fruit and Cardamom Sandwich Cake
200g Caster sugar
200g Unsalted butter
Zest of 2 Limes
Juice and pulp of 3 Passion fruits
Seeds from 6 Cardamom pods, crushed
200g Self raising flour
75g Caster sugar
Juice of 2½ Limes
125g Icing sugar
125g Unsalted butter
Juice of 2½ Passion fruits
15g Dark chocolate
15g Unsalted butter
1 Whole chilli
Half a Passion fruit
Half a Lime
Pre-heat your oven to 180˚C.
Cream together the butter and sugar until smoothly mixed. Add the lime zest, passion fruit and cardamom seeds. Beat the eggs and then gradually add them to the mix, followed by the flour. Continue to combine the cake ingredients until you have a smooth mix. Add a third of the mixture to each of three greased and lined 6 inch cake tins and bake for around 20 minutes.
As the cake bakes, make the syrup. Heat the sugar in the lime juice, simmer it for around five minutes until the sugar dissolves and you have a syrupy consistency. Then stir in the limoncello. Take the cake layers out of the oven and onto a cooling rack. As the cake layers cool pour over half the lime and limoncello syrup and let this soak in.
To make the icing, cream together the butter and sugar and then stir in the passion fruit juice. Once the cake is properly cooled, trim each layer so that each has a flat top. Spread a layer of the buttercream icing over each layer and add another sponge on top, before using the rest of the buttercream to ice the top and sides of the cake.
To make the decorations, melt the chocolate and butter together in a baine marie. Spread the melted chocolate on a sheet of greaseproof paper and set aside in the fridge to set. Once it has done this, cut it into whatever shapes you want. Slice the chilli into strips and put this into the lime syrup, simmer this for a further five minutes to make candied chilli. Add the chilli and chocolate to the remaining passion fruit half and two lime quarters to decorate the cake.