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🍽️ Strawberry Lime Cake

143 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place eggs, a pinch of salt, 60 g coconut blossom sugar, and 2 tablespoons hot water into a mixing bowl.
  2. 2. Whisk the mixture with a hand mixer using the beaters for about 4 minutes until it forms a thick cream.
  3. 3. Mix flour and baking powder in a separate bowl.
  4. 4. Gently fold the flour mixture into the cream in two batches using a whisk.
  5. 5. Line the bottom of a 24 cm springform pan with baking paper.
  6. 6. Pour the batter into the pan and smooth the top.
  7. 7. Sprinkle the ground almonds evenly over the batter.
  8. 8. Preheat your oven to 180 °C (160 °C for fan-assisted or gas mark 2–3).
  9. 9. Bake the cake on the middle rack for 12 to 15 minutes.
  10. 10. Remove the pan from the oven and place it on a cooling rack.
  11. 11. Let the cake cool in the pan for 5 to 6 minutes.
  12. 12. Carefully release the sponge from the pan and let it cool completely.
  13. 13. Wash the strawberries in a bowl of cold water and remove them.
  14. 14. Pat the strawberries dry with kitchen paper.
  15. 15. Remove the stems and halve the strawberries.
  16. 16. Place the cooled sponge on a cake plate with the almond side facing up.
  17. 17. Arrange the halved strawberries evenly over the sponge.
  18. 18. Rinse the lime under hot water and dry it thoroughly.
  19. 19. Finely grate the lime zest.
  20. 20. Halve the lime and squeeze out the juice.
  21. 21. Mix the cake glaze powder and the remaining coconut blossom sugar in a small saucepan.
  22. 22. Stir in the lime zest, apple juice, and 2 tablespoons of lime juice gradually.
  23. 23. Bring the mixture to a boil while stirring constantly.
  24. 24. Spread the hot glaze with a spoon from the center outwards over the strawberries.
  25. 25. Chill the cake in the refrigerator for at least 20 minutes.
  26. 26. Whip the cream stiffly shortly before serving.
  27. 27. Fold the buttermilk into the whipped cream.
  28. 28. Serve the cream alongside the cake.

Nutrition per serving