Lime cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the troughs of a mini-box cake tin (6 troughs; 250 ml each) and dust with flour. Wash 1 lime hot, dab dry and finely grate the peel.

2. 2

   Squeeze all limes and measure 200 ml juice.

3. 3

   Cream butter, 250 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Sift flour and baking powder over them and stir in briefly. Then stir in the yoghurt briefly.

4. 4

   Briefly stir in lime zest and 100 ml lime juice.

5. 5

   Spread the dough into the hollows of the tray and smooth it down. Bake in a hot oven for about 30 minutes. About 10 minutes before the end of the baking time, check with a long wooden skewer whether the dough is baked through. The cake is very juicy and will not dry out.

6. 6

   Let the cake cool in the mould for about 10 minutes. Turn over carefully, but do not let it cool down.

7. 7

   In the meantime, for the syrup, bring 100 g sugar and 75 ml lime juice to the boil in a small pot until the sugar is completely dissolved. Simmer for another 3 minutes until the syrup has thickened.

8. 8

   Allow to cool slightly. Prick the hot cakes several times with a wooden skewer and sprinkle with the syrup. Let them cool down.

9. 9

   Mix 250 g icing sugar, 3 tablespoons lime juice and 3 tablespoons cold water to a smooth, thick icing and cover the cakes with it. Immediately place the Jelly Bellys on the glaze, press them down gently and allow to dry.

Nutrition Facts

KCAL
360 kcal

CARBS
53 g

FATS
14 g

PROTEINS
4 g