Sunday, May 16, 2010
amy scheim graduated from college today. the rest of her life supposedly begins now, and (like all good things) it begins with cake. this key lime cake is perfect for summer. it's tart and crumbly, buttery and light. (i know, you think "buttery" and "light" are two words that don't belong together...but opposites attract.) you should definitely make this.
key lime cake (adapted from All Cakes Considered)
1 stick of butter, unsalted and at room temp
1 cup sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup heavy whipping ream
5-6 key limes (for 1/2 cup of lime juice)
1 cup confectioners' sugar (plus more for dusting)
1. preheat oven to 350°. prep an 8" cake pan in advance (parchment paper or flour will do).
2. cream the butter, gradually adding in sugar (beat well!)
3. add the eggs, one at a time, and beat more.
4. slow down the beating. add half the flours, then 1/3 cup of the heavy whipping cream. beat well. then add the rest of the flour, and then the rest of the cream. (this is called alternating wet and dry ingredients!) beat the mixture for about two minutes. it will become thick and almost foamy.
5. grate the rind of one key lime, squeeze out about 1 tablespoon of juice. add to batter and beat for another two minutes.
6. pour the batter into your prepared ban and bake for approximately 20 minutes.
8. cover the pain with aluminum foil (to prevent the top from burning) and bake for another 20 minutes.
9. remove from oven, let cool thoroughly before transferring to plate.
10. whisk the key lime juice with the confectioners' sugar.
11. pour over the top of the cake, slowly. let the cake absorb the liquid!
12. dust the entire thing with leftover confectioners' sugar, and add thinly sliced limes around the rim (not required, but it's pretty).