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!
Video
Special Notes
Nutrition
Nutrition Facts
Raspberry and Lime Fondant Cake
Amount Per Serving (6 g)
Calories 209
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 55mg18%
Sodium 24mg1%
Potassium 135mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 18g20%
Protein 6g12%
Vitamin A 95IU2%
Vitamin C 5mg6%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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