Key Lime Loaf Cake by Adrien Tornier (Bataille Food #113)
This Key Lime Loaf Cake by Adrien Tornier is so soft and simply delicious! It is hard to stop once you try a slice!
Equipment
Ingredients
- 3 eggs
- 3/4 cup (150 g) sugar
- 2 Key lime zest (From 2 Key limes)
- 1/2 cup (120 g) heavy whipping cream
- 1 1/2 cups (185 g) all-purpose flour
- 3/4 tsp (3 g) baking powder
- 1/4 cup (55 g) Tahitian Lime Oil
Instructions
- Place your Loaf Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 320F/160C.
LIME CAKE PREPARATION
- In a mixing bowl, whisk the eggs with the sugar and Key lime zest. Add the heavy whipping cream. Combine the all-purpose flour and baking powder, then add the Tahitian Lime Oil. Mix until smooth.
- Pour your batter into your Loaf Mold. Then, coat the tip of your spatula with your Tahitian Lime Oil and dip it into the center of your batter to form a line (lengthwise). This will create a beautiful line on your baked cake.
BAKE!
- Bake for 40 minutes at 320F/160C. (Every oven heats differently, monitor your cake from 35min). It is ready when the toothpick inserted comes out clean.
- Once your Key Lime Loaf Cake is out of the oven, let it cool down for about 10 minutes. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 190kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 55mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com