Key-lime-jelly-cake

Key lime jelly poke cake

Tangy jelly surprise 'pokes' run through this mouth-watering, zesty cake

By , 07 March 2018

(27 votes)

Key lime jelly poke cake
  • Cook: 55 Mins
    Plus chilling
  • Serves: 20
  • Price: 31p per serving
Nutritional Info
Each 93g serving contains
  • Energy

    996KJ

    238KCAL

    12%
  • Fat

    16.6g

    high

    24%
  • Saturates

    5.2g

    high

    26%
  • Sugars

    7.2g

    med

    8%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1071kJ/256kcal.
Ingredients
  • 50g oats
  • 1tbsp sunflower oil
  • 1tbsp Clarks Original Maple Syrup Blended with Carob Fruit Syrup
  • 3 eggs
  • 200ml syrup
  • 225ml sunflower oil
  • 2tsp vanilla extract
  • 4 limes
  • 175g self-raising flour
  • 1 sachet sugar-free lime jelly
  • 300ml whipping cream
  • 2tbsp agave syrup
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm round springform cake tins.

  • On a baking tray, toss the oats with sunflower oil and maple syrup. Bake for 15 mins until crisp. Cool, then blend to fine crumbs.

  • Separate the eggs and whisk the whites in a large bowl until they hold their shape. Whisk together the yolks and syrup, sunflower oil and vanilla extract. Fold in the whisked egg whites until smooth.

  • Zest the limes. In a bowl, mix the self-raising flour and 1tbsp of the zest, then gradually whisk in the yolk mixture. Divide between the tins and bake in the middle of the oven for 20-25 mins until golden, risen and a skewer inserted into the centre comes out clean. Use the handle of a wooden spoon to poke holes through to the centre of each cake. Cool fully in the tins.

  • Meanwhile, put 1 sachet sugar-free lime jelly in a jug and pour over 280ml boiling water. Stir to mix, leave to cool, then chill in the fridge.

  • Once the jelly is almost set, pour over the cake, tilting the tins so the jelly fills the holes. Cover with clingfilm and chill for 4 hrs or until the jelly is set.

  • Remove the cakes from the tins. Whip the whipping cream, 2tbsp of the lime zest and 2tbsp agave syrup until thick. Spread ½ on top of 1 cake, sprinkle with ½ the oats and top with the other cake. Finish with the remaining cream, oats and lime zest.