Name: Lemon and Lime Syrup Cake
Yield: Serves Eight
Cuisine: Spanish
Ingredients: grated rind of 2 lemons; finely pared rind of 1 lime; 30 ml/2 tbsp lemon juice; 5 ml/1 tsp baking powder; 225 g/8 oz/2 cups self-raising (self-rising) flour; juice of 2 limes; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 225 g/8 oz/1 cup butter, softened, plus extra for greasing; 4 eggs, beaten; 150 g/5 oz/¾ cup caster (superfine) sugar

Preparation info

Serves
Eight

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Simple cakes, drenched in citrus juice and zesty with rind, are part of a tradition of sweet treats carried by the Spanish Jewish community, probably of seville, to north Africa. Lemon, lime and orange juice are all delicious. When Israel came into existence and began to grow abundant citrus fruits, cakes like this became extremely popular.