Lime Bundt Cake
I needed a last (ish) minute dessert for an early summer dinner with family and friends. I had a fridge full of limes - why? - because I like a tiki drink in the summer. Before you ask, I also like a tiki drink in the spring, autumn, and winter as well.
I wound up taking a traditional bundt recipe, modified it by adding a bit of almond flour, and used lime instead of lemon.
The resulting cake was not-too-sweet and had an excellent lime bite. A few chunks did wind up still in the bundt pan, but that was the fault of an older pan and not enough fat in the prep of the pan. Be warned!
Let's get started.
Total Time: 3 hours
2-Cream the BUTTER, SUGAR, and SALT in your stand mixer. While creaming, mix together the AP FLOUR, ALMOND FLOUR, and BAKING POWDER in a separate bowl.
3-Set your mixer to low, and add the EGGS one at a time, fully incorporating each egg before adding the next one.
4-Remove the bowl from the mixer, and ZEST all three limes directly into the mixture.
5-Return the bowl to the mixer, turn on low, and alternate adding the flour mixture and MILK until fully incorporated. Scrape down the edges of the bowl to incorporate any dry spots, and pour into the prepared bundt pan.
6-Bake in pre-heated oven for 45-60 minutes or until the cake reads 195F or 91C.
7-While the cake is in the oven, combine the SUGAR and LIME JUICE, and microwave for 30-40 seconds on high. Stir to dissolve the sugar and set aside.
8-When the cake comes out of the oven, carefully run a knife around all the edges, turn it upside down on a cooling rack. If it comes out immediately, great. Otherwise, wait for five minutes and try again.
9-As soon as the cake is released from the pan, brush or gently pour the syrup all over the cake. Leave the cake to completely cool.
10-Transfer to a serving dish. Mix together the remaining LIME JUICE and just enough POWDERED SUGAR to create a thick but pourable icing. (If it's too thick, loosen with a few drops of water.) Apply creatively to the cooled cake.
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