Key Lime Pie Cake
Our Key Lime Pie Cake is a delightful fusion of creamy pie and light, fluffy sponge. Made with Belvoir Farm Lime Cordial, it delivers a fresh, zingy citrus flavour that’s both sharp and satisfying. Simple to bake, it’s an impressive dessert for any occasion.
Ingredients
For the cake
| 415g | unsalted softened butter |
| 415g | caster sugar |
| Zest | 2 limes |
| 6 | large eggs |
| 415g | self raising flour |
| 1 tsp | baking powder |
| 100ml | Belvoir Farm’s Lime Cordial |
For the Belvoir Farm’s Lime Curd
| 150g | Lime Cordial |
| 100g | caster sugar |
| 6 | limes, juiced |
| 4 tsp | cornflour |
| 125g | butter, cubed |
For the buttercream filling
| 250g | unsalted butter |
| 500g | icing sugar |
| 2/3 | lime curd |
| 4 | large egg whites |
| 300g | caster sugar |
| 400g | softened unsalted butter |
Method
To Make
For the cake
- Preheat the oven to 160c and line 4 x 7 inch cake tins with parchment paper. In the bowl of a stand mixer, beat the butter, sugar and lime zest until light and fluffy. Add the remaining ingredients and beat until combined. Divide evenly between the cake tins and bake for 25 mins
For the lime curd
- In a large saucepan, add the Lime Cordial, lime juice, sugar, and cornflour and whisk on a medium heat until thickened. Once thick, add the butter and whisk until melted and combined. Remove from the heat and leave to cool.
For the buttercream
- Lime curd buttercream filling: Beat the butter and icing sugar on a high speed until light and fluffy. Add the lime curd and beat until combined.
- SMB coating: Over a Bain Marie, whisk the egg whites and sugar until the sugar has dissolved. Once dissolved (about 10 mins) whip until stiff peaks form, before adding the soft butter a tablespoon at a time.