When I received the cake tins from Nordic Ware I started to experiment to create light fluffy gluten free cakes. I have made cakes with cinnamon, little heart shaped cakes and this great lime cake. With spring around the corner I am already dreaming of summer and what better way to do this then in my kitchen by preparing this lovely cake?
The taste was really delicate and not to overwhelming lemony. Perfect for everybody’s taste, just a hint of the lemon but this makes it really fresh.
When you bake this cake you have to be patient and let your cake rest for at least half a day because the structure needs to stiffen a bit. When you eat the cake directly when cooled down, it will still be very moist. After a couple of hours you’ll notice the difference.
The great thing about this cake is that you can keep it for a while in an air tight container but honestly it won’t last that long.
I used the gluten free baking mix I use for pancakes but you can easily use Dove’s Farm Self Raising flour or for a non gluten free recipe you just use plain self raising flour.
- 3 eggs
- 14 gr vanilla sugar
- 2 limes – juice and zeste
- 200 gr mascobado sugar
- 250 gr gluten free flour + 2 tsp of (gf) baking powder
- 4 tbsp Alpro Mild & Creamy
- 150 ml coconut oil
- Preheat the oven to 180°C.
- Split the eggs and whisk the egg whites until stiff.
- Beat the egg yolks with the mascobado sugar until creamy and the mass has doubled.
- Add the flour and Alpro Mild & Creamy and blend well.
- Melt the coconut oil and pour into your mixture. At the end mix in the lime zeste and start with 2 tbsp of lime juice. Add more to your liking if you want the cake to be more sour. Taste the batter but keep in mind that the cake will taste less sour than your batter.
- Grease a bundt cake tin with some coconut oil and pour in the batter.
- Bake for 35 minutes and check then if your cake is ready by sticking a knife in the middle of your cake. When it comes out clean, your cake is ready.