Thursday, 25 October 2012

Lime Curd Loaf

I managed to take a quick pic of this lime curd loaf just after it came out of the oven and before it was scoffed for afternoon tea. It is moist and has a subtle lime flavour.
It's a really useful recipe to have on hand as it doesn't require any fresh citrus fruit. If you have a jar of lime curd in the fridge you can easily whip it up. And it's dairy free. I used avocado olivani but you could use plain olivani or any soft margerine.


100 gm of  Olivani ( or any soft margerine) I used Avocado Olivani.
3 eggs
100 gm castor sugar
3 tablespoons of Lime Curd ( I used Barker's Lime Curd)
150 gm of selfraising flour


Beat the olivani and sugar together well.
Beat in the eggs one at a time.
Sift the flour and stir in.
Add the lime curd and stir again.
Scoop the batter into 2 small loaf tins or one larger one. ( These should be lined with baking paper)

I baked the two small loaves for 30 minutes at 180C by which time they were well risen and golden brown. A large loaf may well take 40-45 minutes.

If you wanted to serve this for dessert you could pour some lemon syrup over the top while it is still warm and let it soak in. Or you could use the same batter for cup cakes and ice them with a citrussy butter iicng. Sometimes I also serve it with a small bowl of lime curd into which a little yoghurt has been stirred.

 But for afternoon tea I think it's nicer left plain. Your wasitline will thank you.


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