Lime gateau for a predictable person

Last week I had a craving: I wanted to eat cake. I wanted a cake cooling down on my kitchen counter. I flipped over some books and magazines, browsed a couple of websites, only to end up making a lemon cake – actually, a lime one, since I did not have any lemons at home.

I am a very predictable human being. :)

This recipe is from a cookbook I’ve had my eye on for a while now, and I have not purchased it yet because of a resolution of not buying any new cookbooks for the first six months of the year (let’s see how this goes, since it is only February). I found the recipe on Martha’s website, changed one or two little things and ended up with a fragrant and flavorsome cake, drenched in lime syrup – absolutely delicious and perfect for the summer.

Lime gateau
slightly adapted from this beautiful book, recipe found on Martha’s website

2/3 cup (150g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
finely grated zest and juice of 3 limes
2 eggs
¾ (105g) cup all-purpose flour
½ teaspoon baking powder
pinch of salt
2/3 cup (93g) confectioners' sugar

Preheat oven to 180°C/350°F. Butter and flour a 20cm (8in) round cake pan with a removable bottom.
In the bowl of a stand mixer fitted with the paddle attachment, rub sugar and zest of 2 limes with your fingertips until fragrant. Add butter and beat on medium speed until light and fluffy. Slowly pour in 2 tablespoons of the lime juice, followed by the eggs, one at a time, and continue to beat until well combined – batter might look curdled, but it’s fine. Add flour, baking powder and salt and continue to beat until a thick, smooth batter forms. Pour batter into prepared pan and smooth the top.

Bake cake until a thin wooden skewer inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack and prick top of cake all over with skewer. In a small bowl, whisk together confectioners' sugar and remaining lime zest and juice (about 70ml) . Pour glaze gradually over cake and allow it to be absorbed. Cool completely in the pan before serving – this is a very delicate cake, difficult to unmold from the pan because it is very tender and moist, therefore a pan with a removable bottom is required.

Serves 6-8