A sweet and refreshing spring time treat – lime cake filled and topped with luscious strawberry cream. A dreamy creamy cake which definitely breathes spring.
The inspiration of this cake is from Sunita’s Mini Lemon Bundts recipe. This recipe appealed to me with a certain sense of urgency, so much that I rescheduled or rather abandoned what I had to do and immediately set to bake this. Eggless, simple and with abundant space to innovative, this freestyle recipe gave my heart a flutter. I had lime, flour, cream and strawberries. So it was going to be a lime cake filled with strawberry cream – almost like a strawberry shortcake.
Of course any one else would have at least taken an effort to make it look pretty. But I am impatient!
Strawberry Lime Cake
- grated zest of 2 lime
- 1.5 cups all purpose flour
- 2.5 teaspoons baking powder
- 1/2 teaspoons bicarbonate of soda
- 1.5 cups + 3 tablespoons milk
- 12 tablespoons vegetable oil
- 12 tablespoons sugar
- 1/2 cup lime juice (juice of about 2 limes)
For the strawberry cream:
- 20 strawberries, hulled and halved
- 1/4 cup sugar
- 1 teaspoon lime zest
- 500 ml heavy cream, chilled + 4 tablespoons icing sugar
- 1/2 cup water
Preparation: (the steps for baking the cake is exactly as in the original recipe, except I increased the proportion and used all purpose flour)
Pre heat the oven at 325 degree F and grease cake pan. (I used a spring foam-9 inch X 3 inch. If you want a taller cake for more tiers use a smaller pan).
In a bowl, place the flour, baking powder, soda and zest and rub everything together with the fingertips.
In another bowl, whisk together the milk, oil and the sugar.
Make a well in the center of the flour mixture and tip in the milk mixture. Gently fold in. Add the lime juice and fold in.
Spoon the mixture into the prepared pan and tap against the counter. Place the pan in the center of the pre heated oven and bake for about 30 minutes or till the top is golden and a toothpick inserted through the center of the cakes comes out clean.
Cool the cake completely, before moving on the next step.
When the cake is completely cool, carefully divide the cake into horizontal halves.
Sprinkle the 1/2 cup sugar and the lime zest on the strawberry halves and mash them coarsely with a potato masher. Let them macerate for at least an hour and a half.
Whip the chilled heavy cream and the icing sugar till they form soft peaks. Strain out the macerated strawberries and save the juice.
Gently fold in about 3/4 of the strained strawberries in the heavy cream. (Save the rest of the strawberries to top the cake). Chill the strawberry cream.
Place the cake half with the cut side up on a cake plate.
Combine the saved strawberry juice with the half cup of water and drizzle half of this to cake with the cut side up.
Take out the chilled strawberry cream and spread half of it on the cake. Put the other half of the cake on the top of this. Drizzle the rest of the water and juice mix on the top half. Spread rest of the strawberry cream on the cake and top off with the macerated strawberries and some sliced lime.
Chill completely before serving.
Save yourself a slice before you serve! Believe me, it will be gone before you know it.
Sending this to Nupur’s ADAPTATION. (“..try a recipe from another blog and adapt it in some way..”)