Lime & Olive Oil Cake
Sweet and citrusy lime cake with a hint of olive oil. Easy and fast recipe. Soft and delicate texture without the use of eggs, just 100 % plantbased ingredients.
Servings: 10 Slices
Notes
In the recipe is will refer to the speed settings of a KitchenAid Artisan as KS 1-10, for example (KS6) for fast mixing or (KS10) for fast whipping.
This recipe is for a 20-24 cm rectangular tin.
Conversions:
- for a 30 cm long tin do x1,5 of the recipe
- for a bundt cake do x2 of the recipe
Ingredients
Cake
- 200 g Sugar white
- 4 Limes zest
- 200 g vMilk Oat or Soy
- 2 g Salt
- 250 g Flour type 405 or cake flour
- 20 g Baking Powder
- 80 g Lime Juice
- 80 g Olive Oil
Glaze
- 30 g Lime Juice
- 120 g Powdered Sugar
Equipment
- 1 Standmixer KitchenAid Artisan
- 1 Whisk Attachment
- 1 Kitchen Scale
- 1 Zester Microplane
- 1 Sieve
- 1 Silicone Spatula
- 1 Baking Tin 20-24 cm long
- 1 Sheet Parchment Paper or Silicone Mat
- 1 Silicone Brush or Pastry Brush
Instructions
- Preheat your oven to 150 °C top bottom heat.
- Into the mixing bowl of your standmixer give the white sugar together with the zest of 4 limes. I like to use a microplane, because it’s really precise in removing the outer zest without getting any of the bitter white part into my bakes.
- Rub the sugar and lime zest between your hand for a few minutes to release the essential oils into the sugar. The sugar should look like wet sand.
- Add milk and salt and mix on a slow speed (KS2).
- Sift the flour and baking powder in a separate bowl and add it into the mixing bowl.
- Start mixing on a slow speed (KS1) until the flour is roughly incorporated, then mix on higher speed (KS4) for 1 minute.
- Scrape the sides of the bowl with a silicone spatula, add in the olive oil and mix again on faster speed (KS6) until the olive oil is incorporated into the batter.
- Line the baking thin using vegan butter/ margarine and flour or use parchment paper instead.
- Fill the batter into the baking tin and bake in the oven for around 45 minutes.
- Let the cake cool down for 15 minutes and remove it from the baking tin.
- Mix the lime juice and powdered sugar and brush the cake with the glaze.
- Bake for another 2 minutes to set the glaze, don’t overdo it or the glaze will bubble up.
- Let the cake cool down completely for at least 2 hours.
- For the best texture store it in the fridge overnight, and get it out 30 minutes before you want to serve it.
