Lime Cake
Lime Cake
Pastel de LimónThe lime glaze on this simple single-layer cake gives a nice tartness to balance the sweet cake. Limes, mainly the small Key lime, are grown and used daily in the Mexican kitchen, often adding flavor to sweets. Serve this single-layer cake with fresh fruit and whipped cream to end any Mexican meal. I like puréed mango folded into Sweetened Whipped Cream as a topping for the cake.
Ingrediënten
Makes 1 (8-inch) round cake; 6 to 8 servings
- 1 â…“ cups cake flour
- ½ teaspoon baking powder
- â…› teaspoon salt
- 1 teaspoon grated lime zest from about 1 lime
- 1 cup sugar
- 3 large eggs
- â…“ cup whole milk or half and half
- 1 tablespoon rum
- 4 tablespoons ½ stick unsalted butter, melted and cooled
- Lime Glaze
- â…“ cup plus 1 tablespoon sifted confectioners’ sugar
- â…“ cup fresh lime juice from about 3 limes
Instructies
- Preheat oven to 350°.
- Grease the bottom of an 8-inch round cake pan.
- Line with a circle of parchment or wax paper.
- Grease the paper and sides of the pan.
- In a medium bowl whisk together flour, baking powder, and salt.
- Set aside.
- In a large bowl mix the zest and sugar.
- Add the eggs and beat with an electric beater or mixer until foamy and pale, about 1 minute.
- On low speed, beat in the milk and rum.
- Using a rubber spatula, gently stir in the flour mixture in 3 additions until the batter is smooth.
- Fold in the cooled butter until thoroughly mixed.
- Transfer the batter to the prepared pan.
- Bake 25 minutes, or until the cake is golden brown and a tester inserted in the center of the cake comes out clean.
- Cool the cake in the pan on a rack 5 minutes.
- Meanwhile prepare lime glaze.
- In a small bowl mix the sugar and lime juice until smooth.
- (Lay parchment paper under the rack to catch dripping glaze.
- )
- Turn cake out on the rack.
- Remove the liner and invert again so cake is right side up.
- Spoon glaze over the cake while it’s hot and let it dribble down the sides of the cake.
- Serve at room temperature.
Notes / Tips / Wine Advice:
Store, covered, at room temperature up to 3 days.
