The Great Australian Bake Off

A zesty dessert treat.


  • Cake

  • 450g unsalted room temperature butter

  • 450g caster sugar

  • 450g self-raising flour

  • 2 tsp pure vanilla extract

  • 1 cup milk

  • 6 eggs

  • 4 egg yolks

  • 1 tbs lime zest

  • 1/2 tsp coconut essence

  • 1/2 cup desiccated coconut

  • Lime curd

  • 7 eggs (5 egg yolks and 2 whole large eggs)

  • Zest of 1 lime

  • Juice of 3 limes (110 ml)

  • 110g caster sugar

  • 90g chopped cold butter

  • Swiss meringue buttercream

  • 5 large egg whites

  • 1 cup caster sugar, plus 2 tbs extra

  • Pinch salt

  • 455g cultured butter, diced at room temperature

  • 1 1/2 tsp pure vanilla extract

  • Lemon yellow and lime green gel food colouring

  • Marzipan

  • 1 1/2 cups almond meal

  • 1 1/2 cups icing sugar mixture

  • 2 tsp almond extract

  • 1 tsp rose water

  • 1 egg white


  • 1.

    For the cake, preheat oven to 150C. Grease and line 2 x 23cm loose bottom cake tins. Beat butter until pale.  Add sugar slowly until combined. Add eggs and vanilla. Fold in the flour gently followed by the milk, essences and zest.

  • 2.

    Evenly distribute the mixture between the 2 tins. Place side by side in the oven and bake for 50 minutes or until golden and skewer comes out clean. Cool in tin for 5 minutes and then chill to cool.

  • 3.

    For the curd, add lime juice and zest into a glass bowl then add eggs, then sugar and whisk until combined. 

  • 4.

    Over a double boiler whisk until curd starts to thicken, once it does cook for another minute before removing from heat. 

  • 5.

    Stir in cold butter until melted and combined.  Pass through sieve, cover closely with glad wrap and chill.

  • 6.

    For the buttercream, combine egg whites, sugar, and salt in the bowl of a stand mixer set over a pan of simmering water.

  • 7.

    Whisk until mixture is warm to the touch and sugar has dissolved, the mixture should feel completely smooth when rubbed between your fingertips.   

  • 8.

    Attach the whisk attachment to the mixer. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form.

  • 9.

    Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

  • 10.

    With mixer on medium-low speed, add the butter a few pieces at a time, mixing well after each addition. Once all butter has been added, add vanilla.

  • 11.

    Add the paddle attachment to the mixer, and continue beating on low speed until all air bubbles are eliminated. Scrape down sides of bowl then continue beating until the frosting is completely smooth.

  • 12.

    Keep buttercream at room temperature until ready to assemble.

  • 13.

    To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time. Blend after each addition with the mixer.

  • 14.

    For the marzipan, place all ingredients except egg white into blender and blitz until it turns to a paste. Slowly add egg white as needed. 

  • 15.

    Add small amount of green food colour and fashion into the shape of limes, rolling over smallest part of grater to get texture.  

  • 16.

    To assemble, trim to even up and level. Pipe a circle of butter cream around edge of bottom layer, then spoon in curd. 

  • 17.

    Place top layer on and spread with buttercream for crumb coat. Once chilled spread buttercream over cake and smooth with spreader. 

  • 18.

    Once smooth colour some buttercream with green and some with yellow. Dab this randomly over sides of cake and smooth to give mottled effect.

  • 19.

    Place marzipan limes on top of cake and pipe leaves around top edges of cake and around limes. Display on white footed cake stand.


This recipe has not been edited or tested by the Bake Off Food Department.

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