I tend to do most of my baking during the small hours of the morning, and this effort was no exception. I started throwing this together at around 4am, and I was shoving it in me gob just as it started to get light.
- 285g/10oz of plain flour.
- 1tsp bicarbonate of soda.
- 1/2tsp salt.
- 110g butter or equivalent.
- 2 eggs.
- 225g/8oz caster sugar.
- 85ml milk or buttermilk.
- 1 75g tube of ‘Just Add Coriander’ purée.
- 3tbsp lime juice.
Herb purée is fantastic for stuff like this.
Pre heat your oven to 180°C/350°F/gas mark 4. You’ll bollocks things up if you don’t do this.
Cream your butter or its substitute in a bowl with your sugar. In a separate bowl, sift your flour, salt, and bicarbonate of soda and put to one side. Try not to throw it all over yourself like a twat (yes unfortunately this happens to me a lot).
Add your eggs, lime juice, milk, and coriander purée to your butter/sugar, and mix well. I use an electric hand mixer because sometimes my hands are incredibly fucking unhelpful and like to seize up. Grab your flour/salt/bicarb combo, and fold in.
Transfer to a 2lb loaf tin. I tend to use tin liners, because they’re bloody useful.
Shove this in the middle of your oven and allow to bake for about an hour. Resist the temptation to open the door and check your cake’s progress, because the sudden change in temperature will bugger it up, and it will sink in the middle. It’ll still taste nice, it’ll just look like you trod on it. An hour at the right temperature will produce a nice golden cake.
When your hour is up, take it out and let it stand until it’s cooled enough to take out of the tin. I actually drape a clean tea-towel over my cakes at this point, because it keeps the moisture in.
This is a fantastic cake, but it’s not a light one, in fact it’s quite heavy and would probably serve just as well as a pudding if you served it with hot custard. I usually fall into a cake coma after eating this, so don’t say I didn’t warn you.