Lemon and Lime Cake with Lime Curd Topping

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This cake is almost foolproof and even without the lime curd topping, is to die for.


Cake
250g butter
1 cup sugar
1 egg
½ tsp citric acid
Zest of 2 lime
Zest of 1 lemon
1 tsp vanilla essence
1 cup self-raising flour
¼ cup milk

Lime Curd
2 eggs
½ cup sugar
60g cold butter
Juice of 1 lime

Pre-heat oven to 160C

Cream the butter and sugar together then mix in the egg. Mix in the citric acid, vanilla essence and lemon and lime zest before adding the flour and milk. Ensure cake mixture is well combined and pour into a cake tin lined with baking paper to cook for 40-50mins (depending on oven). The cake is cooked when it is golden brown or when a wooden skewer inserted into the centre of the cake comes out clean.

To make the lime curd, combine the eggs and sugar in a heat proof bowl over a saucepan of simmering water. Using a whisk, stir in the lime juice and the butter a little at a time. Continue stirring with the whisk until the curd begins to thicken.
When the cake is cooked, allow it to cool and remove it from the tin and top with the lime curd to serve.

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