Sweet-lime Cake

I made this cake for my little nephew’s birthday. This cake is moist, tangy, with a royal orangy colour. Its an orange-lover’s delight.
Its a wonderfully damp, dense, aromatic and flourless cake and tastes even better after 2-3 days. Can be relished even as a pudding.
It could be easily charged a fortune in a bistro, if it was to be served with a scoop of vanilla ice-cream and perhaps a dusting of icing sugar. But why burn your pockets when you can comfort yourself baking it at home.

Divine cake and so easy to bake!

SweetLime cake

Ingredients:

  • 375 grams sweet-limes (approx. 5 medium-sized ones)
  • 6 large eggs
  • 225 grams white sugar (increase the amount if you want it sweeter)
  • 250 grams ground almonds
  • 1 teaspoon baking powder 

Method:

  1. Put the sweet-limes in a pan with some cold water, bring to the boil and cook for 2 hours or till soft.
  2. Drain. When cool, cut each sweet-lime in half and remove the pips.
  3. Dump the sweet-limes – skins, pith, fruit and all – and blitz in a food processor
  4. Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch springform tin.
  5. You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped fruits.
  6. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. Though the mentioned time is 1 hour, I start my skewer test after 35 minutes to check if the cake is done. After which, you’ll probably have to cover with foil or grease-proof paper after about 40 minutes to stop the top burning.
  7. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin.
  8. I feel, it tastes better a day after it’s made. But it’s gorgeous appearance wont stop u from gorging on it any time.

    P.S.: You can also make this with an equal weight of oranges and with lemons, in which case you can increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.


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