Key lime jelly poke cake
- 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
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.