Tag Archives: lime

Gluten-Free Chocolate Lime Cake with Margarita Cream

So easy and so lovely and if you have gluten-intolerant friends coming to stay, it’s ideal. This cake is luscious and moist, really chocolatey with a cheeky little kick of lime. But…when it served with the naughty and rather delicious Margarita Cream (which tastes like the cocktail it is), it goes from being a thing of loveliness to something that definitely has wow-factor! (The cream can also be served on it’s own as a syllabub – see picture at end of blog recipe). Give it a go – you won’t be disappointed!

Serves 8-10

What you need…

1 x 23cm spring-form cake tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper

1 large baking sheet

150g dark chocolate, broken into chunks

150g unsalted butter

6 eggs

250g caster sugar

100g ground almonds

4 teaspoons cocoa powder, sifted

Zest and juice of 1 lime

Icing sugar, to dust

for the Margarita Cream

Juice from 2 large limes

1 tablespoon tequila

1 tablespoon triple sec

75g icing sugar

250ml double cream

What you do…

Preheat your oven to 180°c / 350°f/ gas 4.

Melt the chocolate and butter together in a heatproof bowl in a steamer over a pan of simmering water (bain-marie) and then set aside to cool slightly.

Whilst the chocolate and butter are gently melting, use either a freestanding mixer to handheld electric whisk to beat together the eggs and sugar until the mixture has tripled in volume and is pale and moussy.

Mix together the almonds and cocoa and then use a balloon whisk to gently but thoroughly fold into the egg and sugar mixture. Then fold in the melted chocolate and butter and finally, the lime zest and juice.

Tip the lot into your cake tin and put the tin onto the baking sheet (I do this in the unlikely event that the cake tin leaks a bit). Pop into the oven and bake for 40-45 minutes or until the cake is firm on the top, but a little wobbly underneath!

Remove from the oven and cool on a cooling rack, but cover with a clean tea towel after 15 minutes to stop the top of the cake from getting crusty.

Whilst the cake is cooling, prepare the Margarita Cream. In a large bowl, stir together the lime juice, tequila, triple sec and sugar until the sugar dissolves. Using your handheld electric whisk, slowly beat in the double cream and keep whisking until you have a light, floaty aerated mixture. Taste (chef’s privileges) and wonder why no-one has introduced you to this before and how many other desserts you can imagine pairing it up with!

When the cake is cold, release from its tin, dust with icing sugar and transfer to a pretty serving plate. Cut lovely moist slices and serve with a generous dollop of the rather delicious Margarita Cream. Yummy!

Margarita Cream w

Inspired by…

Nigella Lawson

How easy…

Dead easy and I knocked it up in no time at all.

 

 

 

Gin and Tonic Drizzle Cake

There’s a tradition in this house that at 6pm on a Friday evening, John and I will convene at our bar (!) for a G&T and review of the week’s activities. Call it an excuse if you like but it is our official and very enjoyable end to the week and beginning of the weekend. Anyway, this week an unfortunately planned 7.30pm appointment that involved driving put paid to this long-standing custom but all was not lost – my friend, Dawn had alerted me to a recipe for a G&T cake and coincidentally, I found the basis for this one on Friday morning. Clearly, a ‘meant to be’ recipe, tried, tasted and thoroughly enjoyed as a preamble to the delayed drinkie session. The freshness of the lime works really well with the gentle background flavour of gin. It’s dead easy to knock up and a great alternative adult version to a traditional drizzle cake – give it a bash – cheers!

Serves 8

What you need…

1 x 900g loaf tin, lightly buttered and lined with parchment paper

200g unsalted butter, cubed

200g caster sugar

4 eggs, lightly beaten

200g self-raising flour

½ teaspoon baking powder

Zest of 1 large lime, finely grated

75ml gin

for the syrupy topping

125g caster sugar

125ml tonic water

3½ tablespoons gin

Juice of 1 large lime

25g granulated sugar

What to do…

Preheat oven to 180c / 350 F / gas 4.

In your food processor, combine the butter and caster sugar to create a pale, light, fluffy mixture. Whilst still whizzing, gradually tip in the egg. When fully incorporated, tip in the flour, baking powder and lime zest. Whizz again until evenly incorporated. Pour in the gin and whizz again to evenly disperse.

Tip the mixture into your loaf tin and pop into the oven to bake for 55 minutes or until an inserted skewer comes out clean and the sponge is a lovely golden brown.

Whilst the cake is cooking, make the syrupy topping. Gently heat the caster sugar and tonic water in a small pan, stirring regularly, until the sugar has dissolved. Add the lime juice and gin, stir and set aside to cool.

Once cooked, remove the cake from the oven and pop tin on a cooling rack and leave from 10-15 minutes until the cake is warm rather than hot.

Prick over the top of the cake with a skewer.

Mix together the cooled syrup with the remaining granulated sugar – you don’t want this to dissolve – the crunch of this sugar on the top of the cake is part of the lusciousness of it!

Pour the syrup over the top of the cake whilst it is still in its tin. It will look like there’s too much but if you pour slowly, it will all ‘fit’. Walk away and decide where you are going to enjoy your first slice of just-warm G&T cake.

Come back 10-15 minutes later and the lemon drizzle topping will have largely disappeared – it’s gone into the cake (with the help of your skewering) to ensure that it is wonderfully moist throughout.

When it’s cool rather than cold, loosen the sides away from the tin and lift out, using the paper. Dispense with the parchment paper and serve your delicious Gin and Tonic Drizzle Cake in lovely fat slices! Raise a forkful and enjoy – cheers!

Inspired by…

My friend, Dawn, from whom both of her recipe suggestions seem to have been alcohol-based…..and then Good Housekeeping magazine (but I did completely change the syrupy element)

How easy…

As ever with these delicious drizzle cakes, delightfully effortless!

 

Key Lime Pie with Lime Jelly

A fabulous dessert that is completely different from anything else I have made. There have been lots of zingy lemon-infused dishes but limes take zing to a whole new level. In this pud, the sweet, ginger-infused pastry is light and contrasts deliciously with the sharp, tart but light lime filling and the tangy lime jelly – it’s beautifully refreshing. Personally, I preferred mine straight up but John opted for a little double cream to gently soften the lovely sharpness of this wonderful, summery dessert. Put it on your list for when the sun eventually comes out!

Serves 8

What you need…

1 x 23cm spring form fluted tart tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper

for the pastry

250g plain flour, plus extra for dusting

50g icing sugar

Pinch of salt

1 tablespoon ground ginger

135g butter, cold and cubed

1 egg, beaten

2-3 tablespoons ice-cold water

for the filling

4 egg yolks

1 x 397g tin condensed milk

Juice of 4 limes

Grated zest of 2 limes

for the jelly

3 sheets gelatine

Juice of 5 limes

60ml water

Grated zest of 1 lime

40g caster sugar

1 drop green food colouring

What to do…

Tip the flour, icing sugar, salt and butter into your food processor and pulse until the mixture resembles breadcrumbs. Add the ginger and pulse again until evenly incorporated. Add the beaten egg and 2 tablespoons cold water and pulse again until the pastry comes together. Add a tiny bit more water if needed. Turn out onto a lightly floured work surface and quickly knead into a ball – handle the pastry as little as possible. Wrap in cling film and pop in the fridge for 30 minutes.

Roll the pastry out to about 3mm thick and line the tart tin with it, making sure that the pastry stands just a little proud of the rim. Trim the edges, prick the base and pop back in the fridge for 30 minutes (to prevent shrinkage during cooking).

Preheat oven to 200°c / 400°f / gas 6 and put in a baking sheet to heat up.

Remove the pastry case from the fridge, line with parchment paper and fill up with baking beans. Pop onto the hot baking sheet and cook for 20 minutes. Remove the parchment and baking beans and cook for a further 5 minutes to dry out the pastry. Remove and set aside.

Reduce the oven to 180°c / 350°f / gas 4.

Using a handheld electric whisk, beat the egg yolks in a large bowl for 3 minutes. Pour in the condensed milk and whisk for a further 2 minutes. Add the lime juice and zest and whisk to incorporate evenly. Tip into the pastry case, smoothing over the top for an even spread. Pop back onto the hot baking sheet and bake for 15-20 minutes or until just set. Remove and allow to cool completely. Pop in the fridge to chill.

And then to the super tangy lime jelly! Soak the gelatine sheets in cold water for 5 minutes. Meanwhile, put the lime juice, water and caster sugar into a small saucepan and gently heat to dissolve the sugar. Remove from the heat. Squeeze the excess water from the gelatine and add to the pan, stirring until dissolved. Pour into a jug and stir in the lime zest and food colouring. Set aside to cool for 30 minutes.

Pour jelly over the top of your key lime pie – there will be a bit more than you need so stop pouring before it overflows the pastry! Pop back into the fridge for at least 60 minutes to set.

When you’re ready to indulge, ease your lovely key lime pie out of its tin and using a sharp knife, cut into slices. Enjoy this lovely tangy, fresh dessert that with a little double cream if liked. Just yummy and VERY moreish!

Inspired by…

Camilla Stephens, Higgidy

How easy…

This is not a difficult dessert at all and very rewarding. However, you do have to have other things to do to fill in the time whilst this dessert makes a few trips to the fridge – wasn’t a problem for me – I just found other little jobs to do and was then also cooking the lunch, so it all worked perfectly.