Sometimes your New Year resolution is staring at you in the face from an unnamed wall facade . All you need to do it open your eyes and read the words ( literally) amidst the gorgeous artwork that surrounds it:)
In this last week of 2018, we are already lazing around as the weather turns cooler. December has a funny way of making us feel relaxed and happy. Ironically it is the end of the year that seems to be a bigger source of joy than the beginning. Tea times become leisurely and the only way to enjoy it is to be outdoors.
And it is this time when how the past year was doesn’t matter. How the new year will be doesn’t matter. It is the now that matters as the sun filters into our homes and lives.
That time in the present should be full of yum cakes and a cup of tea. Cakes like this beautiful Wholewheat Lime and Lemon Cake with the sweetness of sweet lime and a hint of lemon.
- 1 1/2 cups wholewheat flour
- 1/2 cup bran
- 1 ½ tsp baking powder
- 1 tbsp flavourless oil
- 2 large eggs
- ¼ cup freshly squeezed lemon juice
- 1/2 tsp lemon zest
- 1/2 cup freshly squeezed sweet lime juice
- 1/2 cup milk
- 1 cup cane sugar
Whisk the eggs, oil, milk, both the juices and cane sugar together until it becomes light and fluffy. Add the zest and mix well.
Whisk the ww flour , bran, baking powder together. Add the dry mix to the wet mix and fold it in gently. You can add sweet lime pieces without peel too, but it might increase the moisture content so adjust the solid elements accordingly or bake for a few minutes longer.
Preheat the oven for 10 minutes, at 170 degrees C.
Add the batter into a prepared baking tin and bake at 170 degrees C for 30-35 minutes or until baked.