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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated key lime zest
1/2 tsp pure vanilla extract
1/4 cup vegetable oil
1/4 cup mascarpone cheese, at room temperature
1/3 cup key lime juice
1/3 cup raspberry coulis
For the coulis:
1 cup fresh raspberries
1/4 cup sugar
1 tbsp key lime juice
:
Preheat the oven to 350. Grease an loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
In a small saucepan bring raspberries and sugar to a boil. Reduce heat and simmer for 10 minutes, until it thickens up a bit.
Run through a sieve or strainer. Using the raspberry juice only, add the lime juice to the mixture. Taste. If too sweet add more lime juice, if not sweet enough, add more sugar. Set aside.
Sift together the flour, baking powder, and salt into a medium sized bowl.
In another bowl (large), whisk together the yogurt, mascarpone cheese, 1 cup sugar, the eggs, lime zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated. Pour half the batter into the prepared pan. Spread raspberry coulis evenly over the batter. Add the remaining batter on top of the raspberry coulis. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze:
1 cup confectioners sugar
2 tbsp key lime juice
Combine the confectioners sugar and lime juice and pour over the cake.
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KEY LIME YOGURT CAKE WITH RASPBERRY COULIS RIBBON - Ina Garten
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated key lime zest
1/2 tsp pure vanilla extract
1/4 cup vegetable oil
1/4 cup mascarpone cheese, at room temperature
1/3 cup key lime juice
1/3 cup raspberry coulis
For the coulis:
1 cup fresh raspberries
1/4 cup sugar
1 tbsp key lime juice
:
Preheat the oven to 350. Grease an loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
In a small saucepan bring raspberries and sugar to a boil. Reduce heat and simmer for 10 minutes, until it thickens up a bit.
Run through a sieve or strainer. Using the raspberry juice only, add the lime juice to the mixture. Taste. If too sweet add more lime juice, if not sweet enough, add more sugar. Set aside.
Sift together the flour, baking powder, and salt into a medium sized bowl.
In another bowl (large), whisk together the yogurt, mascarpone cheese, 1 cup sugar, the eggs, lime zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated. Pour half the batter into the prepared pan. Spread raspberry coulis evenly over the batter. Add the remaining batter on top of the raspberry coulis. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze:
1 cup confectioners sugar
2 tbsp key lime juice
Combine the confectioners sugar and lime juice and pour over the cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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