(makes 1 x 23cm cake)

INGREDIENTS
400g (2 cups) sugar
5-7 kaffir lime leaves (spines removed and leaves finely chopped)
65g (1/2 cup) Dutched cocoa powder{this is cocoa which has been alkalised to make it darker and mellow}
245g (1 ¾ cups) flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp table salt
250ml (1 cup) buttermilk
2 eggs
125ml (1/2 cup)flavourless vegetable oil , such as Canola
1 tbsp finely grated lime zest {preferably kaffir lime}
250ml (1 cup) boiling water
White Chocolate Lime Frosting

METHOD
Preheat oven to 180°C. Lightly grease base and sides of a 23cm round cake tin with baking spray. Line base with a round of baking paper.

Into a food processor fitted with a metal blade place sugar and kaffir lime leaves and process until leaves are very finely chopped. Transfer to a large bowl.

Sift cocoa, flour, baking powder, baking soda and salt into bowl. Combine ingredients.
Into separate bowl place buttermilk, eggs, oil and lime zest and lightly whisk to combine.

Add buttermilk mixture to dry ingredients and stir until two-thirds combined.
Add water and gently whisk until combined and batter is smooth.

As soon as possible pour batter into prepared tin.

As soon as possible place into preheated oven and bake for 40-45 minutes or until a cake skewer when inserted comes out clean.

Remove cake from oven and cool completely. Remove from tin and remove baking paper.

Turn cake upside down onto a flat tray. Using a large serrated knife cut cake horizontality in half. Move the two halves apart. Pipe or spoon a quarter of White Chocolate Frosting onto cut side of base and smooth out to cover base. Place cut side of top half onto frosting. Pipe or spread top of cake with remaining frosting.

Using two large slices transfer cake to a cake stand or plate and serve. Alternatively loosely cover and store in a cool place, such as pantry, for up to two days.

White Chocolate Lime Frosting

(makes 530g)

INGREDIENTS
230g white chocolate tablet {chopped}
50ml {3 tbsp + 1 tsp} egg whites (at room temperature){the measurement equates to between one and two egg whites}
80g (1/4 cup + 2 ½ tbsp) castor sugar
115g unsalted butter (diced and softened)
15 ml (1 tbsp) kaffir lime juice (or lime juice)


METHOD
To melt chocolate: Place chocolate into a heat proof bowl which will fit snugly into a pot. One quarter fill pot with warm water. Place bowl into pot. Bowl should not touch water. Set pot over a low heat so that water in pot does not go past simmer stage. From time to time stir chocolate. When chocolate is nearly melted remove bowl from heat and stir until it is totally melted. Cool to room temperature.

Place egg white and sugar into another heat proof bowl. Place bowl into the pot of simmering water set over a low heat. Whisk egg white and sugar continuously until mixture is just above "baby bottle warm” and sugar has dissolved.

Remove from heat and place egg whites into bowl of an electric mixer fitted with a whisk. Whisk on high until stiff peaks form and egg whites are at room temperature.
Reduce mixer speed to medium and add butter, very slowly, a piece at a time, until all butter is well blended and frosting is smooth.

Slowly pour in melted chocolate and lime juice and whisk to combine.
Use immediately to frost cake, or refrigerate for up to three days in an airtight container. Bring back to room temperature to frost.