Sweet Lime and Honey Stove Top Cake Recipe| How to make cake with Sweet Limes recipe| Interesting honey cake recipe

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Oh my, it has been more than a month since I have posted last recipe. Another break. With the festive hustle-bustle around brother’s wedding, time just flew. Colorful backdrops, kids dashing around with their antics, elders busy with the preparations, endless banters with bhai jaan, all near and dear – Wedding times are the best! Amidst all of this, couldn’t keep myself away from the kitchen at all. In fact, I have tried my hands in preparing food for a little over fifteen people. I am generally not good with seasoning when cooking for more than four or six members. So, it was a satisfying experience as the dishes turned so well.

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Splashes of colours during wedding ❤

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Guthi Vankaya Curry in the making

Sweet Limes are in season and I am a big fan of citrus fruits. The citrusy zing never fails to please my senses in an esoteric way.

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Packed with Vitamin C, they are good to eat at any point of the day. Especially, if you are having a busy day at the office or too tired after shopping, pick a citrus fruit. It hydrates and reenergizes the body instantly. Oranges and lemons are so famous as fruit based acidic agents and natural flavour enhancers used in baking. I was curious if I could use sweet limes instead of lemons or oranges. It resulted in this tasty and beautiful cake. I have adapted Honey Cake recipe from Epicurious and worked my way experimenting with the ingredients. Used the Wonder Pot I have used to bake earlier as well as pressure cooker to bake the cake. It tasted perfect both ways.

Ingredients:

Dry Ingredients:

1 ⅓ cup + 4 tbsp All Purpose Flour/ Maida

½ tbsp Baking Powder

½ tsp Baking Soda

¼ tsp Salt

2 tsp Ground Cinnamon

¼ tsp Ground Cloves

¼ tsp Ground Cardamom

Wet Ingredients:

1 cup Oil + 3 tbsp White Butter (room temp)

½ cup Honey

¾ cup Granulated Sugar

¼ cup Brown Sugar

1 Egg

½ tsp Vanilla Essence

½ cup Coffee/ Tea Decoction

¼ cup Fresh Sweet Lime Juice

Method:

  1. Coat the mould with butter on the inside and dust it with all purpose flour. Hold it upside down and tap it gently to remove any excess flour.
  2. Whisk the flour, baking powder, baking soda, salt and spices together.
  3. Add in the wet ingredients into the same bowl and gently mix it using a strong wire whisk or an electric whisk on low speed.
  4. Pour the batter into the mould and bake it for about 25 minutes on the low flame.
  5. Check for doneness using a clean knife. Switch off the flame if it comes off clean. Otherwise, bake for some more time.
  6. I have used the pressure cooker and wonder pot with this batter. If you are using an oven for this recipe, try baking it at 180 degrees for 20 minutes and check for doneness and allow it to bake for more time if required.

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Somehow I have never developed liking for frosting or glazes on cakes. Most of the times, I prefer to eat them as it as. You could try putting on some chocolate ganache or a jam based glaze to give it more oomph. Else, for a simple spruced up finish,top the batter with sliced almonds. Original recipe has some whiskey in the ingredients. I skipped it altogether and didn’t even add the equivalent amount of citrus juice as mentioned there. The cake turned out extremely delicious and airy with a nice crumb.

 

Note:

  1. Depending upon the size of pan used and mode of cooking method followed, cooking time might vary.
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