I still had a few limes left over from a lemon-lime tart, so I thought to put them to good use by making them into something. I searched through a few blogs for inspiration, eventually deciding on a lime yoghurt cake from smittenkitchen.com.
I'd never made a yoghurt cake before, so I was a bit sceptical of how it would turn out, but it was definitely successful. The yoghurt kept the cake lovely and moist and the texture was soft and smooth. It was also great to finally use up that tub of greek yoghurt that had been sitting in my fridge. If I were to make it again I'd probably use a bit more lime and less yoghurt for a more intense flavour.
Lime Yogurt Cake with Blackberry Sauce
from smittenkitchen.com
Ingredients:
Cake
1 cup whole milk plain unsweetened yoghurt (it doesn't really matter what kind, I used Greek yoghurt)
Cake
1 cup whole milk plain unsweetened yoghurt (it doesn't really matter what kind, I used Greek yoghurt)
1/3 cup vegetable oil
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
Blackberry Sauce
350g fresh blackberries (or if using frozen, start with half the water)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lime juice
Directions:
Cake
Preheat the oven to 175°C. Grease the sides of a 9-inch round cake pan or springform pan with oil and line the bottom with parchment paper if the pan is not springform.
In a large mixing bowl, whisk together the yoghurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yoghurt batter. Stir with a spoon until just combined.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the centre comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.
Sauce:
Combine blackberries, water, sugar and lime juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold.
350g fresh blackberries (or if using frozen, start with half the water)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lime juice
Directions:
Cake
Preheat the oven to 175°C. Grease the sides of a 9-inch round cake pan or springform pan with oil and line the bottom with parchment paper if the pan is not springform.
In a large mixing bowl, whisk together the yoghurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yoghurt batter. Stir with a spoon until just combined.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the centre comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.
Sauce:
Combine blackberries, water, sugar and lime juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold.
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