Drizzle Cake with a Twist

Ingredients:

1 cup plus 2 tbsp Key Lime EVOO, plus extra for greasing

1 cup Superfine Sugar

Finely grated zest and juice of 2 Mandarins

Finely grated zest of 1 Lime

1⁄2 tsp Vanilla Bean Sea Salt

3 Large Eggs

2 1⁄4 cups Self-Raising Flour (If you do not have this flour use the following)*

*2 cups Flour plus 2 TBS

*3 tsp Baking Powder

*1 tsp Vanilla Bean Sea Salt

For the syrup:

Finely grated zest and juice of 2 Limes

Finely grated zest and juice of 2 Mandarins

1 cup Powdered Sugar

1-2 TBS Meyer Lemon Balsamic

1 TBS Tequila (optional)

Lemon Raspberry Sugar Shaker, to garnish

Directions:

1. Preheat the oven to 350 F. Oil a large 2lb loaf tin and line it with baking parchment. Cream the Key Lime EVOO, sugar, Vanilla Bean Sea Salt and citrus zests together until combined.

2. Add the eggs one at a time, along with 2 TBS of the flour, then incorporate the remaining flour. Using a light hand, mix in the mandarin juice - you should have a batter with a reluctant dropping consistency.

3. Scrape into the loaf tin, then bake in the oven for 30 minutes, open the oven and rotate the pan front to back. Lower the heat to 325 F and bake for another 30 minutes, check the cake with a toothpick in the middle of the cake. If the pick comes out clean, remove from oven. If it is not clean, leave in oven and bake in increments of 5 minutes until the cake is done.

4. While the cake is baking, make the syrup. Put the zests, juices and sugar into a saucepan and warm through gently on a low heat until the sugar has dissolved. Stir in the tequila, if using.

5. Pierce the cake all over with a cocktail stick or similar, then pour over the syrup, trying to make sure most of it goes into the centre of the cake, rather than around the edges. Leave the cake to cool in the tin until it is completely cold. Sprinkle over top the Lemon Raspberry Sugar Shaker to serve, Enjoy!