Lime Cake
A cake again! This is a mild and crumbly cake for tea or coffee.
Serves ~8 | Preparation time ~1 hour
Ingredients
Preparation
A cake again! This is a mild and crumbly cake for tea or coffee.
Serves ~8 | Preparation time ~1 hour
Ingredients
1 lime (grated zest and juice)
200 ml caster sugar
150 ml sour cream/crème fraîche
2 eggs (yolks and whites separated)
50 ml almond powder/ground almonds
250 ml plain flour/all purpose flour
50 ml melted, salted butter, cooled + 2 tablespoons softened butter to grease the tin
50 ml macadamia nut oil
A pinch (~1/4 teaspoon) of salt
0,5 teaspoon baking powder, mixed with flour
0,5 teaspoon baking soda, mixed with flour
2 teaspoons vanilla sugar
3-4 tablespoons of breadcrumbs to line the tin
Preparation
Grease a smallish cake tin (I used a ø18 cm bundt cake tin) with softened butter and line it with breadcrumbs. Warm the oven (175°C, fan 150°C). Whisk the egg whites for a couple of minutes and set aside. Mix all other ingredients in a bowl, fold the egg white froth in and mix carefully. Pour the dough into the cake tin and bake in the lower part of the oven for ~40-50 minutes until done (a fork or wooden pin/stick stays dry when stuck into the cake, the rising has turned into slight sag and the edges of the cake have slightly detached from the tin). Let cool in the tin for at least 10 min, turn over on a serving plate and garnish with icing sugar.
Last edited: