After a hard day spent trying to play catch-up on the allotment last weekend, we needed cake! Having been inspired some time ago by two virtually simultaneous posts using lime and buttermilk, I had been storing up this rather luscious sounding idea - check out Hilary's Lime Buttermilk Cake and the Caked Crusader's Lime Syrup Buttermilk Cake. Now as good as these cakes sounded, surely they could be improved by a little chocolate! This is how I adapted, combined and re-imagined these two recipes.
- Creamed 180g light muscovado sugar with 200g unsalted butter until light and fluffy.
- Beat in grated zest of 1 lime followed by 2 egg yolks.
- Sifted 200g flour (I used 30g coconut flour, 70g white spelt and 100g wholemeal spelt), 2 tbsp cocoa powder and 1 tsp baking powder
- Added this to the butter and sugar mixture alternately with 200ml buttermilk.
- Whisked 2 eggs whites until stiff then folded into the cake mixture.
- Spooned this into a 23 cm round cake thingy.
- Baked at 180C for 40 mins.
- Gently heated 50g granulated sugar in juice of 1 lime in a pan until dissolved.
- As soon as the cake was removed from the oven, made small holes all over the cake with a toothpick and poured the warm syrup over the top.
- Left to cool, then decorated with shavings of white chocolate.
I have to say I was disappointed with this cake. It tasted lovely and the lime came out good and strong with a delicious tanginess that made a good contrast to the sweetness of the cake. But the consistency was not in the least sponge like, it was like a bread pudding - solid! I was really excited (sad I know) about using buttermilk in a cake and was convinced it would give a particularly light texture - how far off the mark I was. I don't know what I did wrong, surely all that whisking of the egg white had to have done something - maybe it was the coconut flour, maybe I didn't get a good balance of ingredients or maybe I forgot to use the baking powder (this has been known to happen). I was also excited about using coconut flour for the first time. Now I'm wondering whether I dare risk using it in cakes again. However, the flavours were great, so I shall not be defeated and will try to make a better stab at something similar another time. CT tells me I worry too much and that the cake is delicious as it is. I have my pride, however.