As the warmer weather rolls in, I am moving towards lighter, no fuss, less time in the kitchen treats. I'm also taking advantage of the fruits that aren't in abundance, or as tasty during the winter months.
First up, a light, taste-bud-teasing blend of tangy, sweet and creamy...
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| Said Orange to Lime before parting ways - "You've lost your zest." |
Initially, I intended to write a Father's Day post, but a few minutes in, I realized it was a little too heavy for the light, sweet fare I am featuring today.
My father died in a horrible car accident along with a couple of his friends when I was about five years old, so I remember very little about him. Although I had great male role models in my grandfather and uncles, I often wonder what it might be like to have my own dad. K also lost his dad a few years ago and we aren't parents, so Father's Day usually slips by unnoticed in our household - for now...
See what I mean? Sad...and this cake is anything but. So, on to greener, lighter, sweeter thoughts...
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| This photo was included in a Key Lime Dessert line-up on Huffington Post Kitchen Daily. |
Try this recipe as is, or with changes of your own - you can't go wrong. It is creamy, yet light with just the perfect balance of sweet and tangy. The perfect summer sweet!
Better yet, the perfect Father's Day after BBQ treat. Hope you all have a great day with the man you call dad.
Happy Father's Day!!
Ingredients
For the cake:
- 1 ½ sticks butter softened
- 1 ⅔ cups superfine sugar
- 3 large eggs lightly beaten
- 1 generous cup self-rising flour
- 1 teaspoon baking powder
For the filling:
- 1 ½ cups heavy cream
- 1 ¼ mascarpone cheese
- 4 key limes juice and zest
- juice of one small orange
- 2 tablespoon key lime mojito homemade or storebought
- 1 tablespoon unflavoured powdered gelatin
- 2 tablespoon water
- 2 drops avocado green food gel or Matcha
- confectioner's sugar for dusting
Instructions
Make the Cake:
- Preheat the oven to 325ºF. Grease and line a deep 9" springform cake pan.
- Place the butter and ¾ cups of the sugar in an electric mixer fitted with the paddle attachment and beat until light and creamy.
- Gradually add the eggs, beating well after each addition.
- Sift the flour and baking powder together and then gently fold into the butter/egg mixture using a large metal spatula or spoon.
- Spoon the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pan for 5 - 10 minutes. Remove from pan and allow it to cool completely on a wire rack.
Make the Mousse:
- To a separate bowl, add the cream, mascarpone cheese, lime zest and juice, orange juice, mojito and remaining sugar and beat into a smooth cream.
- Add the water to a small bowl and place over a saucepan half-full of simmering water, or use a double boiler if you have one.
- Sprinkle the gelatin over the water in the bowl and stir until dissolved. Be careful not to overheat - this will cause the gelatin to lose its setting quality.
- Stir the gelatin into the cream mixture, add the gel paste and beat the mixture again.
To Assemble:
- Cut the cake in half, horizontally using a cake cutter or sharp, long knife. Return the bottom layer to the springform pan and clip the side of the pan back in place.
- Pour the mojito lime mousse over the cake in the pan and then place the other layer of cake on top.
- Refrigerate for at least 2 hours. When ready to serve, transfer to a cake stand or plate and sprinkle with confectioners sugar.
SpecialtyCake says
This looks like such a perfect summer cake! Awesome to see your new cake stand in action. It really fits this cake 🙂
I Sugar Coat It! says
It so is....and It did not last very long.
Paula Kelly-Bourque says
I'm sorry that you had to grow up without your Dad. I am glad that other relatives did become father figures for you.
This cake is one of the most refreshing looking summer desserts I've seen 🙂
I Sugar Coat It! says
Thanks, Paula. My grandfather did a remarkable job filling in, but there is always a void. I guess everyone who loses a parent early experiences it. The cake was divine!
Kelly says
I'm making your key lime mojito mousse cake for a charity dinner on New Years Eve and need to find the Mojito Kaffir Lime required. For the life of me I can't figure out LCBO------HELP!
I Sugar Coat It! says
Hi Kelly, LCBO is our liquor stores here in Canada. You can skip it if you are unable to find it - it won't make the recipe any less amazing. 🙂 Or add some barcardi mojito if that product is easier to locate. Would love to hear how it all turns out!! Happy Holidays!