Sorry for technological confusion this morning! Here’s the post that was supposed to be sent out:
More lime recipes – I’m on a roll!! It’s beginning to become a sickness. But a happy one! (Don’t worry – there is more lime-action coming. You are going to be so sick of me talking about limes soon)
I made a berry cake last week and immediately wondered how a lime version would taste. The answer – pretty awesome. This isn’t exactly a copy of the berry cake but the thought got me on the Lime-Cake-Train. (If that’s not a real train, it should be.) And I figured it would be a good time to do a post with my new 5-layer cake pans. I love these things. I know what you’re thinking, “it’s just a cake pan”. But they’re perfectly sized so that one batch of cake batter fills all 5 pans. Perfectly.
I was going to save this post for the baking challenge this month but this cake just felt too much like Easter that I just had to share it in time. Oops. Guess I’ll have to make something else for the challenge!
Back to the limes!
1 C butter, room temperature
1 1/3 C pure cane white sugar
2 eggs, room temperature
2 tsp vanilla
1 C whole milk, room temperature
1/3 C lime juice, room temperature
2 C flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
food coloring, to taste (I used Americolor Electric Green)
1. Preheat oven to 350F
2. Beat the butter and sugar together until nice and fluffy. Add eggs one a time, then the vanilla. Scrape the bowl to make sure it’s all incorporated.
3. Sift together the flour, salt, baking soda, baking powder, and set aside. Stir the food coloring into the milk and set aside. This is not a necessary step, but I find I get smoother-colored cakes and have to mix the batter less.
4. Alternate adding the milk, flour mixture, and lime juice and stir just until combined. If you haven’t added the food coloring yet and you want to, do it now.
5. Divide the batter evenly between your greased baking pans and bake at 350 for 12-15 minutes or until a toothpick inserted in the center comes out clean.
6. Set aside to cool while you prepare the filling and frosting.
blackberry lime curd filling
baker’s note: I’ve been using frozen limes in a lot of my recipes. All you do is put a lime in the freezer and then finely grate the whole thing (yes, you read that right – the whole thing) into your recipe. I now keep bags of citrus in my freezer. It confuses everyone. But it works! If you didn’t freeze a lime, that’s okay – just use the juice and zest of 2 small limes.
8 oz fresh or frozen blackberries
1 lime, frozen and finely grated
1/4 C water
5 Tbsp pure cane white sugar
1 egg + 1 egg yolk
2 Tbsp butter
1. In a small saucepan, heat blackberries, grated lime, and water and allow to simmer, stirring constantly, until the berries have broken down – about 5 minutes. Strain the mixture to remove any seeds and leftover berry chunks.
2. Whisk together sugar and eggs in another saucepan over medium heat. Stir in blackberry mixture and butter. Keep stirring until the mixture is thick and creamy.
3. Cover and refrigerate until cool.
white chocolate cream frosting
1/3 C white chocolate, chopped and melted
8 oz cream cheese, room temperature
1 C powdered sugar, sifted
1 C heavy cream, chilled
1 tsp almond extract
1. Beat white chocolate and cream cheese together until creamy (but still thick). Mix in powdered sugar and set aside.
2. Beat heavy cream until soft peaks form. Add in almond extract and continue to beat until stiff peaks form.
3. Fold cream into the white chocolate mixture until all incorporated. Use immediately.
1. Trim cakes to be level and even. Place one layer on a cake board or plate.
2. Pipe a small ring of frosting around the outer edge of the layer. It doesn’t have to be pretty – this is just to keep the blackberry filling from leaking out.
3. Fill the center of the ring with blackberry filling. You’ll have to do this 4 times so divide accordingly
4. Add another layer of cake and repeat steps 2 & 3 until you run out of cake.
5. Frost with remaining frosting and drizzle with any blackberry filling you have leftover.
6. Voila! Easter cake!