Lime Loaf Food

ZINGY LIME DRIZZLE

Steps:

• Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
• Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
• Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
• Heat sugar, lime juice and zest in moderate heat (do not boil)
• Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.

KEY LIME BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

DELICIOUS LEMON LIME LOAF

Steps:

• Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
• In a large bowl, cream the butter and sugar. Add the eggs and yogurt, lemon and lime zest, and lemon and lime juice and beat until everything is thoroughly mixed, about 30 seconds.
• In a medium-sized bowl, whisk the flour, baking powder, and sea salt. Add it to the large bowl and beat the batter just until everything comes together.
• Pour the batter into the loaf pan and bake in for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.

LIME AND COCONUT DRIZZLE LOAF

Steps:

• Preheat oven to 180°C.
• Butter and line the base of a loaf tin with baking parchment.
• Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
• Split the coconut milk in half and set one half aside for the topping.
• Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
• Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
• Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
• Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
• Stir in the lime juice and set aside.
• With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
• When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
• Leave cake until completely cold. Sprinkle the lime sugar over the top.

AVOCADO AND LIME LOAF

Steps:

• Preheat the oven to 180°C/fan oven160°C/gas 4. Grease and line the base of a 900g (2lb) loaf tin with greaseproof paper.
• Using an electric whisk beat together the butter and sugar until light and creamy.
• Add the lime zest and juice to the mashed avocado, then beat this into the butter mixture. Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
• In a separate bowl, sift together the flour, salt, baking powder and baking soda. Use a large metal spoon to fold half into the avocado mixture. Stir in the buttermilk, then fold in the remaining flour mixture.
• Transfer the cake mixture to the prepared tin and smooth over the top.
• Bake for 55 minutes - 1hr until a skewer inserted in the middle comes out clean. If the loaf is browning too quickly, cover lightly with a piece of foil.
• Remove from the oven then leave to cool for 15 minutes. Remove from the tin, peel away the paper and leave on a wire rack to cool completely before icing.
• To make the icing, mix the avocado with half the lime zest and the juice.
• Cream the butter using an electric whisk, then beat in the avocado mixture. Slowly add the icing sugar, whisking well to combine. Spread thickly over the top of the cooled cake and sprinkle with the remaining lime zest.

LIME LOAF

Steps:

• Preheat oven to 350 degrees F.
• Cream together margarine, sugar and coconut extract.
• Beat in eggs, one at a time, until well blended.
• Blend in buttermilk.
• Sift in flour, baking powder, baking soda and salt.
• Add lime rind and stir until just moistened.
• Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan and bake about 35 minutes until it tests done.
• Cool in pan 5 minutes then glaze immediately.
• GLAZE: Combine lime juice, coconut extract and sugar in a saucepan over low heat until sugar is dissolved, brush over hot cake until all is asborbed.

21 BEST WAYS TO COOK WITH LIMES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lime recipe in 30 minutes or less!

MINI LIME YOGHURT LOAF CAKES

Steps:

• Preheat the oven to 180C/350F/gas mark 4. Grease an 8 hole mini loaf tin pan and line each section with a strip of greaseproof paper.
• Whisk together the eggs and sugar with an electric mixer for 5-8 minutes until pale, thick and at least doubled in volume. The beaters should leave a trail that disappears after a second or two when they are lifted from the bowl. Whisk in the lime zest.
• Mix together the flour, almonds and baking powder; gradually fold this mixture in to the eggs, alternating with the melted butter and yoghurt, until it has all been combined, be very gentle.
• Divide the batter between the tins (I like to use an ice cream scoop), there will be enough mixture to make 6-8, depending on the size of your tin.
• Bake for about 20 minutes until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
• While the cakes are baking make the syrup. Combine the lime juice, sugar and water in a small saucepan and bring up to the boil, simmer for a few minutes until syrupy, Remove from the heat and as soon as the cakes come out of the oven, brush each one generously with the syrup. Give each cake several coats of the syrup, allowing each one to soak in before adding the next, until you have used all of the syrup.
• Allow the cakes to cool in the tins for about 5 minutes, then turn them out onto a wire rack to cool completely.
• To make the icing, place the yoghurt in a bowl and sift in the icing sugar, stir until smooth. It should be thick but pourable, add a little more icing sugar if it is too thin, or a little more yoghurt if too thick.
• Stir together the lime zest and granulated sugar.
• Spread a generous spoonful of the icing over the top of each cake, allowing it to drip over the sides. Sprinkle over a little of the sugared zest to finish.
• Keep in an airtight container.

LEMON LOAF: THE BEST RECIPE EVER!!!

Steps:

• Preheat the oven to 350℉ (175°C) .
• Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
• Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
• In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
• Gradually add the sugar and continue beating for another 2-3 minutes.
• Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
• Add lemon juice (the batter will curdle).
• Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
• If using add-ins, combine gently at this point.
• Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
• Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

LIME DRIZZLE CAKE

Steps:

• Butter: Take it out of the fridge a few hours before baking, so that it has time to soften.
• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Prepare a loaf cake pan of about 30x12 cm/ 12 x5 inches. Butter it all over, sprinkle with a little flour, and shake the tin to distribute the flour all over the tin. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
• Zest 2 of the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating the lime drizzle cake. Set aside.Zest the second lime by grating the green skin on the fine grater. Set aside.
• Juice the limes, you will need 100 ml/3.4 fl. oz/scant ½ cup lime juice. Set aside.
• Wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between.
• Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.
• Bake: Transfer the batter into the prepared tin. Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.
• Leave the cake to rest in the pan for 10 minutes. Make the lime drizzle in the meantime.
• Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.
• Drizzle the cake: Prick the lime loaf cake with a skewer (or toothpick) all over. Pour the lime drizzle all over.
• Let cool completely in the tin.
• Decorate: Turn the cake onto a serving platter, sprinkle with icing sugar, and top with the reserved lime strips.

BLACK SESAME AND LIME CAKE

Steps:

• Preheat the oven to 350°F (180°C). Butter a 9- by 5-inch (23- by 13-cm) or 8 1/2- by 4 1/2-inch (22- by 12-cm) loaf pan and line it with parchment paper.
• In a small skillet over medium heat, dry roast the sesame seeds until fragrant, 2 to 4 minutes. Transfer to a mortar and crush them lightly with the pestle.
• In a large bowl, combine the butter, sugar, flour, baking powder, eggs, zest, and juice, and mix with a hand mixer until the batter is light and creamy, about 2 minutes. Take care not to overbeat the batter as this can result in your cake sinking during baking. Add the crushed sesame seeds.
• Pour the batter into the prepared pan and bake until a skewer inserted into the center of the cake comes out clean, 35 to 40 minutes. Leave the cake to cool in the pan for 10 minutes, then turn out onto a wire rack and leave to cool completely.
• In a small bowl, mix the confectioners' sugar with the lime juice and zest to produce a runny paste. If necessary, stir in more lime juice to achieve the desired consistency.
• Spoon this mixture over the cake, then sprinkle some sesame seeds and lime rind strips on top to finish. This cake will keep in an airtight container for up to 5 days.