Sophia Loren
HEALTHY ‘n’ DELICIOUS LIME CAKE…with whole wheat too!
A day without baking is tough to pass. 3 days went by, and the symptoms began. The itch to get back & do something, bake anything..anything to turn the oven on again. My mantra…the only constant is change, a variant of Heraclitus’s Greek philosophy. One of the first things we were told when I had started working many years ago… the philosophy remains. So decided to try my recipe lemon cake again, with a healthier turn to it. Substituted some regular flour for whole-wheat flour & threw in some walnuts too. Disaster struck halfway through baking…yes, the electricity disappeared. It happens very often here, so now I’m just used to it! Hmmmmm…it reappeared after an hour, & the poor cake, taking pity on me, began to rise again. Once done , it was fine!! How forgiving can life get? The kids enjoyed it, & the whole-wheat flour make no difference to them.Am glad…
Method:
-
Preheat oven to 180 deg C. Grease well and line bottom of 8” ring tin.(Tends to stick otherwise)
- Sift the dry ingredients together. Keep aside.
- Mix the yogurt + cream + ljuice of 1 lime in a small bowl. Keep aside.
- Beat the butter + sugar well until light and fluffy.
- Beat in the eggs 1 by 1, scraping the sides down after each addition.
- Beat in the lime rind + lemon extract + vanilla essence + lime juice.
- On low speed, beat in the dry ingredients alternatively with yogurt & cream mix…in 3 goes.
- Fold in the walnuts & chocolate chips.
- If you like, you can mix a deeper yellow colour in 1/3 of the batter to get a marble effect.
- Put the batter into the tin, alternating with the deeper coloured batter, if using, and level out.
- Bake for approximately 60 mins, or till the tester comes out clean.
- Cool in tin on rack for 10 mins, and then turn it out on rack.
- While the cake is baking, mix together the powdered sugar + extract + lime juice and make syrup.
- Taste, and increase the lemon if desired. Should taste nice and tangy…like a concentrate.
- Poke the cake gently with a skewer.
- Pour the warm syrup over the hot cake. Add sprinkles over the hot syrup if desired.
- Note 1 : Handle cake gently while warm, as it’s quite delicate.
- Note 2 : Walnuts can be substituted for craisins too, like I did in cake 2. Nice change!
Surprise,surprise…the next day we had to make a cake again for a school ‘measuring’ project for the son’s school. I chose this just to test the difference to the crumb etc if electricity didn’t do the dissapearing act. It didn’t…& surprisingly, the crumb was quite similar. Conclusion– recipe’s very good for me since we are still in the dark ages, & the power supply is pretty much unpredictable. My son helped make this cake, and the wrote the recipe out for school, cups and half cups, and then made a feast out of it!!
Into the ‘bundt of things’…big & small!!
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