Raspberry and Lime Fondant Cake
This cake has no baking powder or baking soda, which give it a unique texture. Only to be enjoyed right out of the oven!
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!
YouTube Video
Photos
Nutrition
Serving: 6g | Calories: 209kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 24mg | Potassium: 135mg | Fiber: 2g | Sugar: 18g | Vitamin A: 95IU | Vitamin C: 5mg | Calcium: 48mg | 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