Lime and White Rum Poppy Seed Cake with Citrus Mascarpone Frosting

By Sally Cameron

Lime and White Rum Poppy Seed Cake with Citrus Mascarpone Frosting

Lime and White Rum Poppy Seed Cake with Citrus Mascarpone Frosting. Creamy and tangy, this delicious cake will have everyone coming back for a second, zesty piece. 

Serves 10

2 limes, juice and finely grated zest

60g poppy seeds

185G unsalted butter, softened

225g caster sugar

6 large eggs, lightly beaten

200g self-rasining flour, sifted

2 tbsp white rum

candied lemon and lime rind, to decorate

Citrus Mascarpone Frosting

500g mascarpone, lightly whipped

2 limes, juice and finely grated zest

1 tsp vanilla paste

1 tbsp icing sugar

Preheat the oven to 170 degrees celsius

Grease a 20cm non-stick cake tin. Heat lime juice to just below boiling point.

Reduce heat to low; add poppy seeds and stir for 3 minutes. Set aside to cool.

Beat together butter, sugar and lime zest with an electric mixer until light, creamy and almost doubled in volume.

Add eggs, one at a time, to the creamed mixture, beating thoroughly after each addition. Add 1-2 tablespoons of flour to reduce curdling. Fold in remaining flour and lime and poppy seeds using a metal spoon. Stir in rum. Place mixture into prepared tin; smooth surface with the back of a spoon.

Bake for 25 minutes, then lay a sheet of kitchen foil over the cake to stop it from growing too much. Cook for a further 30 minutes, until cake is golden brown and has shrunk from the sides of the tin. A skewer inserted in the cake should come out clean.

Leave cake to rest for 30 minutes before loosening the sides with a palette knife. When cold turn out onto a wire rack. Slice cake in 3 even layers; put bottom layer on a serving plate.

Mix together all frosting ingredients. Spread one third of this mixture on the base. Add the second layer of cake; press down lightly. Top with another layer of frosting, top with another layer of cake.

To finish, spread remaining frosting over the surface. Sprinkle with candied lime and lemon rind.

Place in fridge before serving. Remove from fridge half an hour before serving.

SMART TIP – Instead of lime, use lemon or grapefruit juice and zest.




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