Lime and Basil Victoria Sponge

One of things you may not know about me is that I can be a little bit acerbic.  I think I’m being hysterically witty but my sense of humour can cut like a knife and I’ve been told that being on the wrong end of my whiplash comments can be a little bit unsettling.

I know, it’s hard to imagine that this calm, perpetually cheery human could be anything but angelic but it’s true.  To get serious for one moment I’d probably put it down to being bullied as a child for being effeminate and having to learn to grown a thick skin very fast.

This often meant I would lash out with a subtle retort, mostly at my bullies who were too stupid to understand but it very often overlapped onto my loved ones.

I guess it’s something I carry with me and those who are close have kindly chosen to learn to take me as a whole, warts and all.

Sometimes, when I’ve had a surprisingly sharp day I need cake to make things sweet.  I’m not entirely sure lime and basil are exactly the answer but it certainly helps sweeten my mood.

For the sponge:

• The finely grated zest of 1 lime
• A handful of basil leaves – finely chopped (make up 1 tablespoon)
• 200g sugar
• 200g butter
• 3 large free-range eggs
• 200g plain flour
• 10g baking powder
• A splash of milk

For the frosting:

• 150g butter – soft
• 250g icing sugar
• The finely grated zest of 1 lime
• 1 tablespoon Greek yoghurt
• A handful of basil leaves – finely chopped (make up 1 tablespoon)
• 2 or 3 tablespoons lime marmalade

You will need 2 x 18cm cake tins which should be greased and lined with parchment.  Pre-heat the oven to 170C (fan) / 338F

Combine the flour and the baking powder and set aside.

Place the sugar, lime zest and basil into your stand mixer and rub them together with your fingtertips.  This will release the oils from the fruit and herb and infuse the sugar.

Add the butter and beat well for 8 mins until it’s light and fluffy.  Add the eggs and the flour and beat again for 2 minutes, scrape down the sides of the bowl and add the milk, then beat again on high speed for another minute.

Divide evenly between the tins, spread out the top and bake for 35 – 45 minutes or until the cakes are risen and the tops are golden and firm to touch.  Set aside on a wire rack to cool completely in the tins. Once cool, remove from the tins and set aside. (They can be wrapped and kept in the fridge for 24 hours.)

To make the icing, place all the ingredients (apart from the marmalade) into a stand mixer and combine.  Start slowly but then turn up the speed and beat well for 4 minutes.

Now it’s time to make the cake.  Place one cake onto your cake stand and slather the top with icing sugar, then spread a little lime marmalade on top.  Place the second cake on top and sandwich together.  Sprinkle with icing sugar and serve.

For more cake recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!