Lime Syrup Cake

• 330 g caster sugar
• 2 tbsp vegetable oil
• 1 None large egg + 2 large egg whites
• 225 g self-raising flour
• 30 g ground almonds
• 250 ml buttermilk
• 2 tbsp lime juice
• None None FOR THE LIME SYRUP
• 2 None limes, zest cut into strips with zester, juiced (you will need 60ml)
• 55 g caster sugar

1. Preheat the oven to 180u0b0C/160u0b0C fan/gas 4. Grease a 20cm diameter ring cake tin.
2. In a small bowl, beat sugar, oil, egg and egg whites with an electric mixer until thick and creamy. Transfer mixture to a large bowl, fold in sifted flour, almonds, buttermilk and juice. Pour into prepared tin and bake for 45 mins, or until a skewer comes out clean. Stand in tin for 5 mins, then turn on to a wire rack over a baking tray.
3. Meanwhile, to make lime syrup, combine lime juice, sugar and 60ml water in a saucepan. Stir over low heat, without boiling, until sugar has dissolved. Bring to the boil, add zest strips. Simmer, without stirring, for 10 mins. Transfer to a heatproof jug.
4. Pour hot lime syrup over hot cake. Serve warm or cold.

caster sugar, vegetable oil, egg , flour, ground almonds, buttermilk, lime juice, lime syrup, zester, caster sugar

Taken from recipes-plus.com/api/v2.0/recipes/31691 (may not work)