Recipe
Fudgy Tea Cake with Lime Drizzle Recipe
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Meet your new favourite afternoon bake! With a soft, decadent crumb and a lime drizzle that adds a bright citrus kick, this fudgy tea cake pairs perfectly with a hot cup of tea.
You will need
Serves 6
For the cake:
- 300g cake flour or all-purpose flour
- 100g caster sugar
- 100g brown sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 200ml soy milk (or other plant-based milk)
- 150ml grapeseed or vegetable oil
- 50ml extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the lime drizzle:
- 150g icing sugar
- 20ml lime juice
- Zest of 1 lime
- Extra lime zest to serve (optional)
Recipe: Simon Toohey
Directions
15 mins to prep
40 mins to bake
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Step 1
Preheat the oven to 180°C fan-forced. Line a 20 cm springform cake tin with baking paper.
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Step 2
In a large bowl, whisk together the flour, caster sugar, brown sugar, baking powder, and bicarb soda until well combined. Then pour in the soy milk, grapeseed oil, olive oil, apple cider vinegar, and vanilla extract. Stir gently until just combined and a smooth batter forms. The mixture should have a thick, paint-like consistency. Avoid over-mixing.
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Step 3
Pour the batter into the prepared cake tin and gently tap the tin on the bench to remove any air bubbles. Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean.
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Step 4
While the cake bakes, make the lime drizzle by whisking together the icing sugar, lime juice, and lime zest in a small bowl until smooth.
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Step 5
Allow the cake to cool completely in the tin before removing. Pour the lime drizzle over the cooled cake and spread gently so it runs down the sides.
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Step 6
Finish with a little extra lime zest if desired, then slice and serve.
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Recipe: Simon Toohey
