Ingredients
| 130g butter | |
| 200g sugar | |
| zest of 2 tangelos | |
| zest of 1 lemon | |
| 3 eggs, lightly beaten | |
| 160g sour cream | |
| 250g flour | |
| 2 makrut (kaffir) lime leaves, very finely chopped | |
| 1 teaspoon baking powder | |
| ½ teaspoon baking soda | |
| FOR THE GLACÉ ICING | |
| 1 cup icing sugar | |
| 2 makrut (kaffir) lime leaves, very finely sliced | |
| juice of 1 lemon | |
| juice of 1 tangelo |
A classic moist, tangy citrus loaf. Use any citrus or mixture of citrus to make this loaf – the lime leaves add an extra flavour dimension.
Instructions
| 1. | Cream the butter and sugar together until white and fluffy. |
| 2. | Add the zest of the tangelos and lemon. |
| 3. | Gradually beat in the eggs. |
| 4. | Add the sour cream, flour, lime leaves, baking powder and baking soda and gently incorporate into the butter/egg mixture – don’t overmix. |
| 5. | Put the mixture into a 22cm x 12cm lined loaf tin. |
| 6. | Bake at 180°C fan for 40 minutes turning halfway through the cooking time. Allow to cool. |
| 7. | For the icing, mix the icing sugar and lime leaves and gradually add the juices to get a thick, pouring consistency. |
| 8. | Place the cooled loaf on a cake rack on a tray and pour the icing over. |
| 9. | Sprinkle over the shredded lime leaves. |
Recipes Julie Clark / Photography Amber-Jayne Bain
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