Zingy Lime Drizzle Recipes

ZINGY LIME DRIZZLE

Steps:

• Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
• Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
• Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
• Heat sugar, lime juice and zest in moderate heat (do not boil)
• Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

FRUITS OF THE FOREST LIME DRIZZLE CAKE

Steps:

• Pre-heat your oven to 180°C Line and butter a 20cm square tin.
• Cream together 200g of the caster sugar and the butter until light and creamy.
• Beat in the eggs, a little at a time. If it starts to curdle, add a little of the flour, but don't worry too much; it will come together later.
• Sift the flour, baking powder, bicarbonate of soda and salt together and then fold into the mixture a little at a time until well combined.
• Fold in the ground almonds, the zest of two limes and the juice of one lime. You should have a nice dropping consistency; if too thick, add more lime juice.
• Fold in three quarters of the fruit then pour into the cake tin. Scatter the remainder of the fruit on top and pop into the oven for about an hour, or until the centre is firm to the touch and a skewer inserted comes out clean.
• While the cake is baking, put the remaining 140g of caster sugar in a small pan and mix together with the zest of one lime and the juice of four limes. Heat very gently, making sure it doesn't boil, and stir until the sugar is mostly dissolved.
• When the cake is ready, remove it from the oven and immediately (without removing from the tin), prick it well all over with a fork and pour the syrup consistently over the top, allowing it to be absorbed into the cake.
• Allow to cool completely before removing from the tin.