Thursday, May 27, 2010

Sour lime cake

Sour lime cake / Bolo de limão azedinho

A lovely Brazilian blogger friend of mine has been having lots of fun in the kitchen lately, but she still doesn’t have a very close relationship with her mixer – that’s why I think these little cakes are perfect for her: they’re tender, delicious and very moist and all one needs to prepare them is a bowl and a wooden spoon. Really simple.

I got the recipe from the DH mag #44 and used limes instead of lemons, to change things up a little.

Quéroul, sweetie, hope you like these!

Sour lime cake
from Donna Hay magazine

1 cup (226g) unsalted butter, melted
1 ½ cups + 2 ½ tablespoons (330g) caster sugar
2 eggs
½ cup (130g) plain yogurt
¼ cup (60ml) lime juice
finely grated zest of 2 limes
2 cups + 2 tablespoons (300g) all purpose flour
2 teaspoons baking powder

Lime icing:
2 ¼ cups (315g) confectioner’s sugar, sifted
2 tablespoons lime juice
1 tablespoon boiling water

Preheat the oven to 160°C/320°F. Butter well two 4 cup capacity (960ml) Bundt pans.
Place the butter, sugar, eggs, yogurt, lime juice and zest in a bowl and whisk to combine. Sift the flour and baking powder over the mixture and whisk until smooth.
Spoon into prepared pans and bake for 40-45 minutes or until golden and cooked when tested with a skewer. Cool in the pans for 10 minutes then carefully unmold onto a wire rack. Cool completely.
Make the icing: place the icing sugar, juice and water in a bowl and mix to combine. Spoon over cakes to serve.

Serves 8-10 – I halved the recipe above and used four 1-cup (240ml) capacity mini Bundt pans


Finla said...

Looks beautiful, i like that you used lime as my hubby can't stand lemon and i also tend to use lore limes in my cooking and baking.

Unknown said...

I love lime!

WendyinKK said...

I love limes but my hubby doesn't.
I'll substitute with orange :)

Barbara said...

I never tried lime in my cakes, they look delicious!

Jessica said...

Oh wow your glazing look perfect! Such pretty little drips!

There isn't nearly enough lime flavored cakes out there. This looks great!

Anna said...

Hi Patricia, Your cakes always look so pretty, I love cakes with lime icing. Isn't that funny that we call lime lemon in Brazil?

Ingrid_3Bs said...

Hi, I read your blog often and drool over your lovely photos all the time.

With regard to the glaze, you boil the water to help it mix in and mellow out the powder sugar? I'm not fond of powdered sugar glazes unless they are made with cream as I find that they have a funky mouth feel and taste. After a day or two they're better but still. Thank you.

M. said...

mmm...sour lime cake....sounds and looks delicious :)

Lisa said...

I love the lime in this cake along with the yogurt, it's a great pair. Just the sound of sour lime cake makes me want a slice. Of course, your pretty elegant photos always tempt me as well!

Just My Delicious said...

this recipe is totally tasty!

Just My Delicious said...

this recipe is totally tasty!

I absolutely love your delicious blog!

Edana said...

I made these last night, re-adapting (un-adapting?) them to be lemon again, but in cupcake form--they're delicious! I'm about to start making the raspberry cream frosting that you used in your blogoversary post to have raspberry lemonade cupcakes; I'm very excited about them! Thank you for sharing all this (you have enough posts that I pretty much don't have to look anywhere else for baking inspiration!)

Kathleen said...

Yeah, NO MIXER!! Thank you so much for posting these. I love your blog and can't wait to try these.

dining room sets said...

I would love to make this one! I want to try it but I am afraid my family won't like this. They are not into cakes.

Patricia Scarpin said...

Happy Cook, thank you! We use limes a lot here in Brazil.

Cleare, I love it too! :)

Wendy, lemons go well here too!

Barbara, hope you like it!

Jessica, thank you! I agree with you! :)

Anna, it's funny and sort of confusing for some people! :)
Thank you, sweetie!

Ingrid, I like this kind of glaze (made with water and/or juice + icing sugar). The boiling water dissolves the sugar quickly and well.

M., thank you!

Lisa, yogurt makes cakes so moist and tender, don't you think?
Thank you, darling!

Just My, thank you!

Edana, that is fabulous news - thank you so much for letting me know how the cakes turned out! Thta idea of mixing these with that frosting is amazing - congratulations, sweetie!
And thank you for your kind words about the blog, too!

Kathleen, hope you give these a try!

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