Jan 31 2010
This week, I decided to start things off with a simple dessert designed to last all week. This recipe is simple, easy, and inexpensive to make as it utilizes ingredients that many of us already have on hand.
I’ve made simple cakes like this before and I remembered their penchant for drying out if you’re not careful. I was careful, and the cake still dried out a little. But, that’s what the lime syrup is for, right? In my case, it didn’t really save the cake . . . but looking at the bright side, it was very easy to stop at one small piece after dinner.
I did forget that this recipe used self-rising flour, which I never use and had no intention on buying for one recipe. So, I made up my own little adjustments, which seemed to work just fine. I also substituted soy milk for the milk, as lactose and I don’t get along, and I don’t often have regular milk in my kitchen.
I also have to admit that I don’t always exercise patience when it comes to letting things cool. Because I was in a hurry, I skipped the wire rack and glazed the cake while it was still warm, hence the pool of glaze surrounding the cake. While it may not be all that photogenic, it still tastes good!
Glazed Lime Cake
Adapted from Bon Appetit
12 tablespoons unsalted butter, at room temperature
2 ½ cups confectioners sugar, divided
2 large eggs, at room temperature
¼ cup vanilla soy milk
1 1/3 cups all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
Preheat oven to 350*F. Spray the bottom of an 8 inch square pan with cooking spray. Line the pan with criss-crossing strips of parchment, each 8 inches wide and long enough to overlap the pan to make removal of the cake easy.
Sift flour, baking powder, and salt in a small bowl, set aside.
Cream the butter and 1 ½ cups of confectioners sugar on medium speed until fluffy. Reduce speed to low and beat in eggs one at a time, scraping the bowl down as necessary. Add soy milk and mix well. Gradually add flour; mix until just combined. Using a spatula, fold the batter a couple of times, being sure to scrape up any undermixed portions of batter.
Spread batter evenly in prepared pan. Bake for 35 minutes or until toothpick comes out clean.
Meanwhile, zest the limes and measure out 1 tablespoon of lime zest. Cut the limes in half and juice them until you have ¼ cup of lime juice. Add the zest and sugar and stir to dissolve the sugar. Set aside.
Immediately remove cake from pan and place on wire rack. Puncture cake all over with a toothpick, and pour half of the lime syrup over the hot cake (about 3 tablespoons). Let cool.
Whisk 1 cup of confectioners sugar into remaining lime syrup. Pour glaze over cake, letting some run down the sides. Let stand for 1 hour. Cut cake into 9 nine squares.