Zest and juice of 1 lime 430 ml almond milk "buttermilk" (If you don't have any buttermilk, you can create your own by placing 1 tablespoon vinegar or lemon juice into a measuring jug, and then filling with milk until you reach 1 CUP).
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It happens to be the third anniversary of this blog and every time it comes along I go back to the first post and am reminded that I never actually stuck to one of my original goals of making a foreign recipe every week
But, as it turns out, doubling the butter just turns thecake from a tea-cake texture into more of a pound cake one, and the whole thing was absolutely delicious, and best of all, I actually get to write up therecipe in my blog, because I assure you, therecipe as I adapted it, both deliberately and inadvertently, is definitely not therecipe in Nicole Routhier’s Fruit Cookbook
I love anything with semolina in it so I adapted Donna Hay's CoconutCake with Lemon Syrup from Modern Classics II, substituting one ofthe cups ofcoconut for semolina, lemon for lime and incorporating rosemary in three different guises