After another visit to Limerick
LimerickI was craving slab of the Sage Café’s excellent baked orange cheesecake. I couldn’t get its crumbly moistness out of my head, or its sweet gingery crust. I succumbed and traipsed in there with an equally crusty head on me after a night in the mosh pit. Being unaccompanied I skipped the ever-present queue and had my pie in front of me in no time. Except there was a big difference, not in the pie, just in my perception of its size. The first time I treated myself to this citrus wonder I had to struggle to finish the generous portion, surely this is what cake is all about. This time the portion size on my plate was so significantly smaller that it could be described as mean. I ate it and said nothing, so not me, I just wasn’t up for complaining and complaining about the size of a piece of cake is hard to put your finger on and not to look like a greedy child. I couldn’t help but have the hump though. That wouldn’t be the first time an eatery got cosy and then started to cut corners, off the cakes.
My craving for a huge piece of pie was therefore not sated. When I got back home I trawled my cookbooks for an old reliable recipe that’s so easy the most cook-o-phobic could make it. It comes from Nigella’s great How to be a Domestic Goddess and you too will feel like a goddess when you present your unbaked wonder without breaking a sweat. And you can have as huge a piece as you want!!!
Key Lime Pie
For the base:
200g digestive biscuits, though I prefer Ginger Nuts
50g unsalted butter, melted
For the filling:
Juice and zest of 4 limes
397g can of sweetened condensed milk
300ml double cream
1. Line a 24cm spring-form tin with foil and press well into the sides.
2. Crush the biscuits to crumbs in a food processor or, as I did as a child, put them in a plastic bag and pulverise them with a rolling pin. Mix with the melted butter and press the mixture into the base and sides of the tin. Refrigerate for one hour.
3. In a large bowl mix the ingredients for the filling with a whisk until the mixture is thick. Pour over the base and grate over a little dark chocolate. Chill for 30 mins or until set. Devour in eating pants.