HEALTHY DELICIOUS LIME CAKE…with whole wheat too!

HEALTHY ‘n’ DELICIOUS LIME CAKE…with whole wheat too!

A day without baking is tough to pass. 3 days went by, and the symptoms began. The itch to get back & do something, bake anything..anything to turn the oven on again. My mantra…the only constant is change, a variant of Heraclitus’s Greek philosophy. One of the first things we were told when I had started working many years ago… the philosophy remains. So decided to try my recipe lemon cake again, with a healthier turn to it. Substituted some regular flour for whole-wheat flour & threw in some walnuts too. Disaster struck halfway through baking…yes, the electricity disappeared. It happens very often here, so now I’m just used to it! Hmmmmm…it reappeared after an hour, & the poor cake, taking pity on me, began to rise again. Once done , it was fine!! How forgiving can life get? The kids enjoyed it, & the whole-wheat flour make no difference to them.Am glad…

The crumb was beautiful!!

Ingredients:

Method:

• Preheat oven to 180 deg C. Grease well and line bottom of 8” ring tin.(Tends to stick otherwise)
• Sift the dry ingredients together. Keep aside.
• Mix the yogurt + cream + ljuice of 1 lime in a small bowl. Keep aside.
• Beat the butter + sugar well until light and fluffy.
• Beat in the eggs 1 by 1, scraping the sides down after each addition.
• Beat in the lime rind + lemon extract + vanilla essence + lime juice.
• On low speed, beat in the dry ingredients alternatively with yogurt & cream mix…in 3 goes.
• Fold in the walnuts & chocolate chips.
• If you like, you can mix a deeper yellow colour in 1/3 of the batter to get a marble effect.
• Put the batter into the tin, alternating with the deeper coloured batter, if using, and level out.
• Bake for approximately 60 mins, or till the tester comes out clean.
• Cool in tin on rack for 10 mins, and then turn it out on rack.
• While the cake is baking, mix together the powdered sugar + extract + lime juice and make syrup.
• Taste, and increase the lemon if desired. Should taste nice and tangy…like a concentrate.
• Poke the cake gently with a skewer.
• Pour the warm syrup over the hot cake. Add sprinkles over the hot syrup if desired.
• Note 1 : Handle cake gently while warm, as it’s quite delicate.
• Note 2 : Walnuts can be substituted for craisins too, like I did in cake 2. Nice change!

Surprise,surprise…the next day we had to make a cake again for a school ‘measuring’ project for the son’s school. I chose this just to test the difference to the crumb etc if electricity didn’t do the dissapearing act. It didn’t…& surprisingly, the crumb was quite similar. Conclusion– recipe’s very good for me since we are still in the dark ages, & the power supply is pretty much unpredictable. My son helped make this cake, and the wrote the recipe out for school, cups and half cups, and then made a feast out of it!!

Craisins & chocolate chips…

Cake 2 was made with craisins & chocolate chips for a change! Very good combination!!

Healthy & wholesome…great for the kids!

Last evening some friends dropped by & while having some chocolate cake, the discussion veered towards bundt cakes & pans. Our impression was that all cakes with a ring are bundt cakes, though I did think that cakes made in a bundt tin are bundt cakes. So, I did a little research last night & found…

‘The Bundt pan™ was invented by H. David Dalquist in 1950, and remains a registered trademark of his company Nordic Ware®, which has sold over 50 million of these popular cake pans. The Minneapolis Hadassah Society Chapter in particular requested Dalquist’s help to design a simple pan for the German coffee cake called Kugelhoph, which was then popular in the US.

The interior of the Bundt pan has small curves or folds. When the cake is turned out of the pan, it results in a pretty ring with raised curves, and not only numerous recipes, but also a variety of cake mixes have been created specifically for the Bundt pan. Despite the improved Dalquist design, the occasional Bundt pan does not always perform as expected, and you may end up with half your cake still left in the pan.

National Bundt Pan Day on November 15.’

Into the ‘bundt of things’…big & small!!

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