Lime and Raspberry Tendercake

Zesty and sweet.

This chocolate cake is honestly so delicious. It is a take on Nigella Lawson's delicious Lemon Tendercake, which is one of my favourite all time cakes. I've changed some of the quantities and replaced the lemon with lime. The texture is light and incredibly moist – not dry at all. Zesty, lime cake, sweet coconut buttercream works and tart raspberry jam.

The cake itself is super simple, you don’t even need to get a whisk out and I also realised its vegan (which wasn’t intentional but is an added bonus!). I use coconut milk in the mixture which you can’t taste but helps keep the cake really moist.

For the topping there are a couple of options: 1) use regular buttercream, 2) use coconut yoghurt (or regular, depending if you’re vegan). Both toppings are delicious. I tend to go for the buttercream if the cake isn’t being eaten all in one go as it means I don’t have to store the cake in the fridge.

I honestly cannot wait for you to try this, I won’t be using any other chocolate cake recipe.

Lime and Raspberry Tendercake

Makes 1 20cm cake (see notes for other sized tins)

Ingredients

Cake

• 225g plain flour

• 1 ½ tsp baking powder

• ½ tsp bicarbonate of soda

• ¼ tsp salt

• 150 ml vegetable oil

• 150 g white sugar (granulated or caster)

• 160ml coconut milk (or a dash more)

• 2 limes (zest of 1 1/2 and juice - about 3 tbsp)

• 1 tsp vanilla extract

Icing (see yoghurt option in the notes)

• 110g butter

• 60g coconut cream

• 300 g icing sugar

• remaining 1/2 lime zested

• 1 cup raspberry jam

(notes, variations and substitutions found below the method)

Method

1. For the cake: Preheat the oven to 180oC/160oC(fan). Grease and line two 20 cm loose bottom cake tins.

2. In a large bowl sift together the flour, baking powder, bicarbonate of soda and salt.

3. In a separate bowl whisk together the oil, sugar, coconut milk, lime zest and juice and vanilla extract. Add this mixture to the flour mixture and stir to combine. The texture should be that of a normal cake mixture – it should just about fall of a wooden spoon. If it’s a little stiff add a dash more coconut milk.

4. Pour into the cake tin and bake for 15-20 minutes minutes until a skewer inserted into the cake comes out clean. Leave to cool completely in the tin.

5. For the icing: Beat the butter and coconut cream. Add the lime zest and beat together for 2 minutes until light and fluffy (I find this easiest with an electric whisk). Add in the icing sugar and stir together until combined. Once mostly combined turn the whisk onto high speed and beat vigorously for 2 minutes until smooth and light. Put to one side.

6. To assemble the cake, spread one of the cakes with 1/2 of the icing and spread with half the jam. Place the other half of the cake on top. Top generously with the remaining icing, creating a little dip in the centre. Spoon the remaining raspberry jam into the centre of the icing.

Notes, substitutions and variations

• Tin sizes: You can also use a 23cm spring form tin – just do this in exactly the same way and cook for the same amount of time. You can also cook the cake in 1 20 cm cake tin. Reduce icing by half and cook for 35 minutes.

• Icing alternative: Combine 250g thick yoghurt (coconut or Greek yoghurt) with the zest of ¼ orange and 2 ½ tbsp icing sugar.

• Sugar: you can use granulated or caster sugar. Brown sugar will change the texture and flavour but would still be delicious.

• Flour: gluten free flour works really well here and stays moist.