Raspberry and Lime Fondant Cake
Although Raspberries and Limes are available all year long, it is nice to bake them during the Citrus Season.
My Friend Marion (Novice En Cuisine) convinced me that baking this cake without any baking powder or baking soda will give it a unique texture. She is so right, this cake feels like a lemon fondant. Which you will need to eat right out of the oven.
Hence, without further ado, Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Raspberry and Lime Fondant Cake
Equipment
Ingredients
- 2 eggs
- 1/2 cup (100 g) sugar
- 2 Tbsp lime (Juice)
- 2 Tbsp milk
- 3 Tbsp Tahitian Lime Oil
- 3/4 cup (100 g) flour (sifted)
- 20 Raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat oven at 350F/180C.
- Using the citrus press to collect the lime juice. Set aside.
- In a mixing bowl, whisk together eggs and sugar until light and fluffy (About 5 minutes).
- Then add the lime juice, the milk and Tahitian Lime Oil.
- Finally add the flour and whisk for another 5 minutes.
- Place your Tender Heart Mold Flexipan® Tray on the top of your small perforated baking sheet.
- Gently pour your preparation into the Flexipan® with a spatula, add your raspberries and sliced almonds.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min)
- Once your cake is out of the oven, Unmold, serve and enjoy as like any fondant, it's better eaten hot. Bon appétit!
Video
Special Notes
Nutrition
