Made 2 lime cakes again yesterday, one for us, one for our neighbour. They were so good. Lemons work as well, lime are more refreshing. This time, I didn’t add any mint fresh leaves this time, I have to admit, it was better with mint. You don’t sense it but it added a subtle complexity. Quite similar to @heidicooksandbakes’s very moist cake, in this case it is also quite dense. The cake was quite simple, ingredient was a bit unusual with liquid cream, which I believe add the extra moisture, also note that unlike Ina’s lemon cake, mine is baked at a lower temperature 150ºC for 1 hour 10 minutes. But I’m surprise that the two recipes are very similar with minor differences, like no juice in the cake itself and no vanilla and mint difference etc.
Right out of the oven, the cake is cooled for 5 minutes, then brush lime juice all over the cake and into the freezer for 30 minutes. A lime glaze at the end and in the oven again for 5 minutes to warm it up.I added 1/3 of icing sugar in the glaze…I don’t like it too sweet.
As for the cake, I used 90% of the sugar suggested in the recipe. I need longer time than the recipe for baking.
http://sysypastries.over-blog.com/2018/09/cake-citron-vert-et-menthe-de-yann-couvreur.html
