200g unsalted butter, softened
200g caster sugar
Juice and zest of two limes
150g sour cream or crème fraîche
100g desiccated coconut
250g self raising flour
125g raspberries, plus extra to serve
Lime sour cream glaze
70g sour cream or crème fraîche
150g Icing sugar, sifted
Zest of a lime and juice, if needed
Shredded coconut, to serve
Preheat oven to 180C. Grease and line a 23 x 13x 8cm loaf pan.
Cream the butter and sugar with a wooden spoon or in a stand mixer fitted with a paddle attachment until light and fluffy (around 3 minutes). Beat in the eggs, one at a time, followed by the zest and juice of the limes. Mix in the sour cream then the coconut. Finally sift in the flour and stir until just combined. Gently fold in the raspberries and spoon the batter into the prepared cake tin and bake for 50-60 minutes until a skewer is clean when inserted or the top of the cake bounces back when pressed. Allow to cool in the tin briefly then complete cooling on a wire rack.
Make the glaze by combining the sour cream in a medium bowl with the icing sugar and lime zest. The glaze should be pouring consistency, but not too thick. Add in a little lime juice if needed. If it is too thin, add some more icing sugar. Pour the glaze over the cake and allow it to drip down the sides. Scatter with some shredded coconut and serve with extra raspberries, if desired.
What else I’m cooking with…
Asparagus, broad beans and peas! It’s all about new spring greens right now, and one of my favourite ways to enjoy them is in a risotto. I make a light stock with the asparagus ends and pea pods for that maximum green flavour.
What else I’m eating…
Ricotta cannoli from T. Cavallaro and Sons in Footscray. They make the BEST cannoli in Melbourne – piped to order for maximum crispness and a not-too-sweet ricotta filling. Gerald’s Bar in North Carlton were recently selling them which means we could enjoy them safely inside our 5km zone! It’s the little things!