Easy Caramelised Almond and Flourless Lime Cake

Easy Caramelised Almond and Flourless Lime Cake Recipe

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Easy Caramelised Almond and Flourless Lime Cake

This is a good recipe in terms of taste. Itʻs like a very large cookie, albeit a very soft cookie, rather than a cake. This simple recipe produces a densely delicious cake that can easily be put together in the spur of the moment.

It would be hard to eat just one thin slice of this cake. In fact, it would be next to impossible. This cake is quite irresistible. The texture was so lovely, especially around the edges, and the color was beautiful.

Ingredients

  • 3(about 350 g) limes
  • 100 gunsalted butter
  • 295 g(1⅓ cups) caster sugar
  • 6eggs
  • 300 galmond meal
  • 1 tspbaking powder
  • 2 tbspshredded coconut

White chocolate icing

  • 150 gwhite chocolate, chopped
  • 200 gunsalted butter, softened
  • 200 g(1¼ cups) pure icing sugar, sifted
  • 125 ml(½ cup) thickened cream

Caramelised limes

  • 110 g(½ cup) caster sugar
  • 2limes, thinly sliced
  • 2 tspvegetable oil

How To Make:

Cooling time 1 hour

  • Place limes in a saucepan and cover with cold water. Bring to the boil, drain, and cover with cold water again. Repeat process 3 more times; this will help to remove bitterness. Reduce heat to low and cook, covered, for 40 minutes or until limes are very soft. Remove from pan and cool completely.
  • Preheat oven to 180°C. Grease and line the base and side of a 20 cm cake pan. Roughly chop limes and place in a food processor. Pulse until finely chopped. Add butter and sugar and process until almost smooth. Add eggs and process to combine. Add almond meal, baking powder and coconut and process until mixture is just smooth. Pour into prepared pan, smooth top, and bake for 55 minutes; cover with foil for the last 10 minutes if browning too quickly. Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
  • Meanwhile, to make icing, fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate in a small heatproof bowl over pan and stir until melted (don’t let the bowl touch the water). Set aside to cool completely.
  • Using an electric mixer, beat butter and icing sugar until thick and pale. Beat in cream and chocolate until thick and combined.
  • To make caramelised limes, place sugar in a saucepan with 60 ml (¼ cup) water over medium heat, stirring to dissolve sugar. Bring to the boil, then reduce heat to medium-low. Add limes and simmer for 10 minutes, then using tongs, remove from pan. Drain on a wire rack set over a tray for 15 minutes or until most of the liquid has drained and limes have cooled slightly. Heat oil in a frying pan over medium heat. Add limes and cook for 8 minutes or until charred and caramelised. Return to rack to cool completely. Spread cake with icing and top with caramelised limes.

This was so good, Happy cooking…