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Lime Cake |
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Serves: 6 Print this Recipe(Pastel de Limón) Category: Cakes Makes 1 (8-inch) round cake; 6 to 8 servings The 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. 1 1/3 cups cake flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon grated limes zest (from about 1 lime) 1 cup sugar 3 large eggs 1/3 cup whole milk or half and half 1 tablespoon rum 4 tablespoons unsalted butter (1/2 stick), melted and cooled LIME GLAZE 1/3 cup plus 1 tablespoon sifted confectioners' sugar 1/3 cup fresh lime juice (from about 3 limes) 1. 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. 2. 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. 3. 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. 4. 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. 5. 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.) 6. 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. Store, covered, at room temperature up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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