Green apple and lime slice

This easy, moist and delicious Green apple and lime slice will be a family favourite!

Green apple and lime slice

Makes: 20 pieces


2 medium granny smith apples
2 limes, finely grated zest and juice of
250g butter
3 tablespoons golden syrup
2 cups self-rising flour, sifted
2 teaspoons cinnamon
1 cup brown sugar
2 cups dessicated coconut
1 cup sultanas
1 cup currants
2 eggs

Lime Buttercream Frosting:
120g butter, softened
1 teaspoon vanilla extract
1 lime, finely grated zest and juice of
¼ teaspoon salt
450g icing sugar, sifted
1-2 tablespoons milk


1.  Preheat oven to 180°C. Line a slice tin with baking paper.

2.  Peel apples, grate coarsely into large bowl.

3.  Mix in the lime zest, and 2 tablespoons lime juice.

4.  Melt the butter and golden syrup together in a small saucepan. Place sifted flour and cinnamon, sugar, coconut, sultanas and currants into the large bowl with the apple and lime.  


5. Add butter and syrup mix, to the large bowl with the dry ingredients and mix together with the lightly beaten eggs. Mix well. Spread into the tin, bake in oven for 40 minutes until cooked.

6.  Cool in tin. When cold, ice with lime buttercream icing and cut into squares.

7.  To make the lime buttercream, Beat the butter with an electric mixer until creamy. Add the lime zest and juice, vanilla extract, salt and blend together. Mix in the icing sugar a little at a time, until well combined. Loosen the icing with the milk, to make it spreadable.

Keeps very well and stays moist for as long as it lasts.


Limes are valued both for the acidity of their juice and the floral aroma of their zest. Our limes are the Bearss variety (also known as Tahitian or Persian), which are famed for their size and juiciness.

Limes really pack a punch in the flavour and nutrition stakes and are a key ingredient in Mexican, Vietnamese and Thai dishes. (The Mexican lime - also known as the Key lime - is smaller than the Bearss variety and is rarely seen in New Zealand.)

Limes are also used extensively in drinks to add unparalleled flavour – from a wedge in the neck of your Corona to a chunky muddle in your mojito, once you’ve had the real thing, no substitute will do.

Limes store well at room temperature out of direct sunlight for at least a week (and become juicier during this time), but will store much longer in the fridge where their vitamin content is undiminished. They can also be frozen whole, or juiced into ice-cube trays.

Packed with vitamin C, limes are harvested when dark to pale green. A yellow lime signifies full maturity and maximum juice content.

Available between March and September.


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