My focus seems to turn back to my blog and I had some nice “after work sessions” in my kitchen this week. This feels soooo good! 🙂
When I think back, I can’t really say, when I started cooking. I just know, I always wanted to do it! I remember, when I was a little girl, I used to stay at my grandparent’s home. I was cutting old newspapers and cooked them in water on an imaginary stove, being sure to create the best gourmet dishes ever! 🙂 I spent my early childhood with my grandparents, and apart of the past year living together with P, this was the happiest time of my life.
My grandmother was a great cook and it was a privilege to be raised under her care. She inspired me for many aspects of good cuisine and I have to thank her for being tolerant and letting me make many mistakes before I got to know the real difference between flour, sugar and salt. 🙂
Today I can say, I’ve learned a lot about cooking. But I can definitely say, that I still have many things left to learn – luckily! During this learning process, I had many role models and learned from their knowledge and experience. For example the author of the original version of this recipe. In the virtual world, she calls herself Super-Chemistry. And in the real world, this is what she really is! 🙂 A great cook, a brilliant innovative mind and an extraordinary person.
- 2 eggs
- 200 g sugar
- 125 g butter, softened
- 180 g greek yoghurt
- 50 ml milk
- 1 teaspoon grated lime zest
- 350 g all-purpose flour
- ½ teaspoon baking powder
- 100 g shredded coconut
For the lime syrup:
- 100 g sugar
- 1 tablespoon honey
- 60 ml water
- 100 ml lime juice, freshly pressed
- 2 teaspoons grated lime zest
Preheat the oven to 180°C. Combine the eggs and sugar and mix until foamy and pale. Add softened butter, yoghurt, milk and grated lime zest. Sift the flour with baking powder in a bowl and blend with coconut. Join all dry ingredients with the wet ones by stirring with a wooden spoon until evenly combined. Pour the batter into a cake form coated with baking paper. Bake it for 40 minutes, or until the skewer inserted into the middle of the cake stays dry when removed.
While the cake is baking, cook the lime syrup: combine water, sugar, honey, lime juice and lime zest. Cook until the sugar is melted and then keep cooking for another 5 minutes.
Once baked, let the cake slightly cool down. Pour the warm syrup over the warm cake in two steps: wait a little after pouring the first half of the syrup until the cake absorbs the liquid. Afterwards pour the second half of the syrup. Let cool down completely before serving.