#lime cake recipe

[ruangkatarupa]

Recipe for West African Lime Cake Quick and easy to prepare, West African cake gets its delicate flavor from lime juice.

[oculuspentacam]

Recipe for West African Lime Cake West African cake is quick and simple to make, and lime juice gives it its delicate flavor. 2.25 teaspoons baking powder, 1 cup white sugar, 1 teaspoon chopped peanuts or to taste, 2.5 tablespoons butter softened, 1 lime juiced, 2 eggs beaten, 1.5 cups all-purpose flour

[chasitypalmer]

West African Lime Cake West African cake is quick and simple to make, and lime juice gives it its delicate flavor.

[daily-deliciousness]

No bake key lime cheesecake

[fullcravings]

Lime Drizzle Cake

[fattributes]

Thai Fish Cakes

[pianokantzart]

Before I just break down and google it...

Does anyone who has played Super Paper Mario 64 know of any really good Tayce T. recipes?

[vegan-nom-noms]

Lemon Lime St Patricks Day Cake

[eat-love-eat]

Lime & Coconut Cake

[askwhatsforlunch]

Tropical Rum Baba

The four of us are home together for Father's Day today. To celebrate this very special occasion, I baked this gorgeously fragrant and agreeably boozy Tropical Rum Baba --both my Dad and sister are very keen on this dessert!-- where the potency of Caribbean Rum is beautifully balanced by the fresh juiciness of a sweet mango! Happy Sunday!

Ingredients (makes 1):

220 grams/8 ounces strong white flour

50 grams/1.75 ounce caster sugar

1 tablespoon active dry yeast

½ teaspoon salt

2 large eggs

¼ cup milk

100 grams/ 3.5 ounces unsalted butter, at room temperature

¼ cup demerara sugar

2 heaped tablespoons pure local honey

1 cup Ginger and Lime Rum 

1 cup water

1 ripe mango

1 small lime

1 tablespoons pure Manuka Honey

1/2 cup double cream

In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure you don’t put the salt on top of the yeast, as it might kill it. Give a good stir; set aside.

In a smaller bowl, whisk the eggs and the milk together until well-blended.

With a wooden spoon, gradually stir egg mixture into flour mixture, until a soft, sticky dough forms. Tip dough out onto a lightly floured surface, and knead, a good 10 minutes, until dough becomes smoother. Then, gradually knead in softened butter, until you have an elastic, shiny dough. Return to the bowl, and cover with a tea towel. Prove, one hour, or until doubled in size.

Generously butter a 20cm/8” baba tin.

Once proved, knock back the air, and spoon dough into a piping bag. Pipe dough prepared tin. Prove again, until doubled in size.

Preheat oven to 180°C/355°F.

Once the baba has risen, place in the middle of the warm oven, and bake, 25 to 30 minutes at 180°C/355°F, until a nice golden brown colour.

Whilst baba is baking, combine demerara sugar, honey, half of the Ginger and Lime Rum and water in a large saucepan, and heat over medium-high heat, stirring until sugar and honey have completely dissolved. Boil rapidly, a couple of minutes. Remove from the heat and stir in remaining Ginger and Lime Rum. Cover with a lid.

When the baba is baked, remove from the oven, and let cool, 15 minutes, before gently releasing from the tin. Then, carefully soak the sponge in the warm rum syrup, gently turning it to soak evenly. Gently lift out of the saucepan, and transfer to serving plate; set aside. Keep about 1/3 cup of the Ginger and Lime Rum syrup.

Let rum-soaked sponge cool at room temperature.

Halve, pit and dice mango. Place mango dices in a medium bowl. Thoroughly squeeze the juice of the whole lime over the mango dices, tossing to combine. Then, drizzle generously with honey and two tablespoons of the remaining Ginger and Lime Rum syrup, to coat and glaze.

In a medium bowl, beat double cream with an electric beater until soft peaks form. Add remaining cooled Ginger and Lime Rum syrup, and continue beating until stiff peaks just form.

Serve Tropical Rum Baba filled with honey and rum mango dices, with Ginger and Lime Rum Whipped Cream.

[124daisies]

Ginger, date & oat loaf cake

[bakerstable]

Key Lime Sour Cream Pound Cake

[passcode-carrotflowers]

Key Lime Pound Cake

from Good Housekeeping (paywalled), via Pocket (not paywalled)

For the Pound Cake:

1 1/2 c. (3 sticks) butter, softened

1 (8-oz.) block cream cheese

3 c. sugar

5 large eggs

3 tbsp. lime juice

3 c. all-purpose flour

For the Glaze

1 c. powdered sugar

1 tsp. lime juice

2 tbsp. water

1/2 tsp. pure vanilla extract

Zest of 1 lime

Directions

Preheat oven to 350 degrees F.

Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.

Mix in lime juice, then flour. Fold in lime zest.

Grease 4 mini loaf pans and pour in cake batter until each one is about 3/4 full.

Bake until a toothpick inserted in the center comes out mostly clean, 43 to 45 minutes. (If you don’t have mini loaf pans, you can grease and fill a bundt pan and bake 70 to 73 minutes.) Let cool for 15 minutes.

Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.) Pour on top of cooled pound cake, then top with lime zest and serve.

Yields: 6 Prep Time: 20 mins Total Time: 1 hr 20 mins

[daily-deliciousness]

Key lime cheesecake

[fullcravings]

Carlota de Limón (Mexican Lime Icebox Cake)