Lime Cake Food

KEY LIME CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
• For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
• For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

LIME CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees. Grease and flour two 8 x 2 inch round pans. I split the layers for four layers to assemble the cake, your could also bake in three 8 x 2 pans. This will give you more lime curd per slice. I used the reverse creaming method for this recipe.
• In the bowl of your mixer combine the cake flour, sugar, salt, baking powder, and lime zest.
• In a separate bowl combine eggs, milk, vegetable oil, and lime juice. Blend with a fork.
• Whisk the dry ingredients for 30 seconds to combine. Begin with your mixer on low speed, gradually increasing to medium speed as you add the slices of butter a few pieces at a time. Beat until the dry ingredients are crumbly and moistened by the butter. The look & texture will be similar to coarse sand. Scrape the bottom and sides of the bowl to make sure there is no dry flour.
• Slowly add approximately 1/2 of the egg mixture to the dry ingredients and beat at medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 additions, beating for 20 seconds after each addition.
• Bake at 350 degrees for 30 to 35 minutes (25 to 30 minutes if you bake in 3 pans) or until a toothpick inserted in the center comes out clean. Let cakes cool 10 minutes then turn out. Makes 6 1/2 cups of batter, works well for cupcakes.
• In a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear.
• Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat.
• Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator.
• Combine sugar and cornstarch in a saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat.
• Spoon about 1/2 cup of the hot mixture into a small bowl containing the egg yolks and stir quickly until combined.
• Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 min. The mixture will thicken slightly.
• Remove from heat and stir in the butter, lime juice and lime zest. Cool before using.

ST. PATRICK'S DAY LIME POKE CAKE

Steps:

• Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
• Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
• Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
• Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
• Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.

KEY LIME CAKE III

Steps:

• Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
• To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

LIME ANGEL FOOD CAKE

Steps:

• In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.

COCONUT & LIME CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
• Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
• Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.

WEST AFRICAN LIME CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.
• Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into prepared baking dish.
• Bake in preheated oven until brown and toothpick inserted in center comes out clean, about 25 minutes. Garnish with chopped peanuts.

WEST AFRICAN LIME CAKE RECIPE

Steps:

• Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
• Pour into greased and floured 8" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.

LIME CAKE

Steps:

• Mix the 1 1/2 cups sugar with the 5 eggs, crisco oil,baking powder, lime jello, soda, flour, vanilla, lemon extract, 3/4 cup orange juice.
• Beat with mixer till well blended.
• grease abd flour a 13x9 inch baking pan.
• bake batter in 350 oven 30 to 40 min till a tooth pick comes out clean.
• while cake is till warm, mix 1/3 cup powderd sugar, 1/3 cup limejuice and prick cake with fork, pour limejuice mixture over cake.
• put in frige.
• When cake is chilled, mix 1/2 cup sugar, 2 tbs flour, 1/3 cup lemon juice, 1/3 pineapple juice, 1 beaten egg and a few drops green food color, in saucepan.
• Cook and stir over low heat till thick.
• cool.
• mix with 8 oz cool whip and spread on cake.

COURGETTE & LIME CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 900g loaf tin and line with baking parchment. Combine the sugar, oil and eggs in a large bowl and mix well. Fold in the flour, baking powder and ground pistachios. Squeeze out as much moisture as you can from the grated courgette using your hands (don't worry about squeezing out every drop), then add this to the bowl along with the lime zest and half the juice, and mix to combine.
• Bake for 40-50 mins until a skewer inserted into the middle comes out clean. Check the cake after 30 mins - if it's looking too brown, cover with foil for the remaining cooking time. Leave to cool in the tin for 20 mins, then transfer to a wire rack, poke a few holes in the top using a skewer and pour over the remaining lime juice. Leave to cool completely. Once cool, will keep frozen for up to a month. Defrost fully before decorating and serving.
• For the frosting, tip the soft cheese into a bowl, sift over the icing sugar, pour in the lime juice and mix to combine. Spread this over the top of the cooled cake, then sprinkle with the chopped pistachios and lime zest. Will keep chilled in an airtight container for up to three days.

LIME MOUSSE CAKE

Steps:

• For crust:
• Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
• For filling:
• Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.