Finger lime marmalade syrup cake

Instructions

1. To make the sugar syrup, put the sugar into a saucepan with 1 cup (250 ml) of water and bring to a simmer, stirring to dissolve the sugar. If you want to infuse your syrup with lemon myrtle, stir it through now. Remove the syrup from the heat, cover and leave to cool, then strain out the lemon myrtle, if you used it. Store the syrup in the fridge for up to 4 weeks.
   
2. To make the finger lime marmalade, in a large heavy-based saucepan, combine the sugar and lemon juice with 100 ml of water. Cook over medium heat, stirring constantly to dissolve the sugar until the mixture comes to a gentle boil. Add the finger limes, turn down to a simmer and cook, uncovered, for 30–40 minutes, stirring every few minutes.
   
   As they cook, the finger limes will release some of their pearls and their skins will soften, creating a thick, chunky marmalade. At this point, bring the mixture to a rapid boil and let it bubble for 4 minutes, keeping a close eye on it so it doesn’t overflow. Immediately remove from the heat and do a ‘wrinkle’ test (see below) to see if the marmalade has reached setting point.
   
   Let the marmalade cool slightly, then transfer to sterilised jars. Unopened, it will keep for 6 months; after opening, store in the fridge and use within a month.
   
3. To make the cake, heat the oven to 150°C/130°C fan-forced, and line a 24 cm loose-bottomed cake tin with baking paper.
   
4. Place the butter, sugar and both zests in an electric mixer fitted with the paddle attachment and mix until light and fluffy. Add the marmalade and mix again until combined. (This can also be done in a food processor, or in a bowl with a wooden spoon.)
   
5. In a small bowl, whisk the eggs with the vanilla.
   
6. While mixing, gradually add the eggs to the butter and sugar mixture, followed by the yoghurt and milk. Keep mixing until well combined.
   
7. In another bowl, sift together the self-raising flour and baking powder, then stir in the nut flour. Add this to the batter and gently mix until it just comes together – do not overmix.
   
8. Transfer the batter to the cake tin, then tap the tin on the bench a couple of times to remove any air bubbles. Cut out a circle of foil about twice the diameter of the cake tin and wrap it around the tin, doubling it over at the top to make a collar – this helps the cake cook more evenly and avoids a depression forming in the centre as it cools.
   
9. Bake the cake for 55–60 minutes or until a skewer inserted in the middle comes out clean – it’s best not to open the oven door before 50 minutes is up, or the cake might sink.
   
10. Meanwhile, mix together the finger lime marmalade syrup ingredients until well combined.
    
11. When the cake is done, take it out of the oven but leave it in the tin. While it is still hot, pour the syrup all over the cake, concentrating on the edges, and leave it to soak in as the cake cools.
    
12. When the cake has cooled, release the springform and transfer the cake to a plate, then slice and serve.

• This cake was created by my wife, Rachelle, who often outshines me in the kitchen, as a very delicious way of getting through the huge amount of marmalade we still had from last finger lime season.
• Jam-setting sugar is a mix of sugar, pectin and citric acid.