A sweet and tangy cake with lime and olive oil, so apt for a light snack with a cup of coffee…
I have been struggling to put in words to my posts. I have been having mixed feelings since the start of the year, but Alhamdulillah is all that I can say. Future is something you can’t calculate but sometimes we just need to leave it to the Almighty and just go with the flow. That is what exactly I intend to do… 🙂
This cake was supposed to be a part of the Bakeathon I did last month. It was almost on schedule, when the Eggless Fruit Cake barged its way in and ripped this poor cake off it’s place in that series. But I didn’t want to delay posting this cake, because among all my recent bakes, this had my heart. Of late, my tongue has been slowly moving away from the sweetness of a fully chocolate dessert to more fruity flavors and tastes. Yes, I am growing old… Hehe… My love for chocolate will remain, but my tongue is really loving a little bit of tangy and sour flavors. I already bake with lemon in the form of this delicious cake, with or without the chia seeds and absolutely love it. But that is a total butter cake and I am not fond of having butter cakes too much. Another case is that lime is something I have in my kitchen all the time for making some kulukki sarbath or naaranga soda, so I wanted to check out how it would be if I used it in a cake.
The cake is a very simple to make. The process involves beating eggs and sugar till nice and fluffy. Aren’t cakes made like very fluffy! Somehow I feel that since we are more into cakes with butter and sugar beaten or one bowl with all the ingredients into it, we miss out the fun of beating the heck out of the eggs! Hehe… You will know that the eggs are beaten well when you lift the beaters and the eggs will flow down like a ribbon. Another way is that the color would be in between pale yellow and off white. Then we just need to add the rest of ingredients and the batter gets done.
The cake has a very heavy lime flavor from the lime juice as well the lime zest. I used the Vietnam limes that are large, seedless and so full of tanginess. It keeps the cake in the right amount of tangy and sweet. The olive oil gives the cake a very interesting dimension. The only thing is not to use any strong olive oil that it totally overrides the lime flavor. I would urge to to try it as soon as possible, since you won’t be disappointed… 🙂
Lime Olive Oil Cake | Easy Lime Cake
- 2 large eggs room temperature
- 1 cup sugar
- 1/4 cup olive oil
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Juice and zest of 3 limes
- Preheat oven to 180 degrees. Grease a small bundt pan well.
- Beat eggs and sugar till fluffy and plate. Add the oil and beat.
- Sift in the dry ingredients. Fold in using a spatula.
- Add the juice and zest and fold in. Pour into the prepared pan.
- Bake for 35 to 40 minutes till the tester comes out clean.
- Cool slightly in the pan before flipping on the rack and allowing it to cool completely.
- May be served with a sifting of icing sugar.