Lime cake with Greek yogurt sorbet

Andi Peters conjures the flavours of the Mediterranean with this refreshing citrus cake and tangy yoghurt sorbet
Lime cake with Greek yogurt sorbet
  • Rating:
  • Serves: 5
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus 20 minutes freezing time
  • Effort: easy


For the cake

  • 185 g unsalted butter, at room temperature
  • 185 g caster sugar
  • 3 limes, zest only
  • 3 eggs, beaten
  • 275 g self-raising flour
  • 1' tsp baking powder

For the cake syrup

  • 3 limes, juice only
  • 3 tbsp icing sugar
  • 50 ml Grand Marnier

For the sorbet

  • 350 g Greek yogurt
  • 50 ml milk
  • 75 g icing sugar
  • 2 tbsp honey


1. Pre-heat the oven to 180C/gas mark 4. Grease and line a 7in cake tin.

2. For the lime cake: cream together the butter and sugar in a bowl until pale and fluffy, then mix in the lime zest and beaten eggs. Fold in the flour and baking powder, until the mixture becomes a smooth batter.

3. Pour into the prepared cake tin and bake for 30 minutes, or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool on a wire rack.

4. For the cake syrup: heat the lime juice and icing sugar together in a small, non-reactive saucepan. In a saucepan heat icing sugar and lime juice together until the sugar has dissolved. Stir in the Gran Marnier.

5. Remove the cooled cake from the tin, pierce some holes on the top with a skewer and pour over the lime syrup. Set aside to cool.

6. For the sorbet: mix all of the sorbet ingredients together, then transfer to an ice cream machine and churn according to the manufacturer's instructions. Alternatively, pour the sorbet mixture into a container and place into the freezer. After 20 minutes, take the container out and break up the ice crystals with a fork and return to the freezer. Remove to soften slightly before serving.

7. To serve, place a slice of cake on a serving plate along with a scoop of the yoghurt sorbet.

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