Monday, March 24, 2008

Lemon and Lime Citrus Cake

For months this idea of a citrus cake has been floating around in my head. I had ideas but never put it on paper till recently. For this cake I knew I did not want to use Pamela's Baking Mix. I wanted something different and new. So I made my own flour mixture for this cake using coconut flour, white rice flour and tapioca flour! The combination of these flours gives this cake a sweet, moist, dense texture to it but the sour fruit fights back making the cake taste light at the same time. And that's how I came up with this sweet and sour cake.
If you like sour foods you will love this cake!
Pre-heat your oven to: 350
You will need:
1/2 cup Coconut Flour
1/2 cup White Rice Flour
1/3 cup Tapioca Flour
1 cup Sugar
1 1/4 teaspoons Baking Powder
2 medium sized Lemons
2 medium sized Limes
2 Eggs
1/2 teaspoon Vanilla
1/2 cup Milk
Butter a 9 inch round spring pan (you can use an 8 inch round spring pan if that's all you have).
In a medium bowl mix the dry ingredients (Coconut Flour, Rice Flour, Tapioca Flour, Baking Powder and Sugar) together with a fork or whisk.
Mix the wet ingredients in another bowl together
Now take the lemons and limes and cut them into circles (you will get about 4 or 5 circles per lemon or lime). Try to get all the seeds out without killing the fruit. SAVE THE ENDS where there is not enough to get another circle from. You will need to squeeze the juice out of them later.
Cut the rind and white part off of the circles leaving as much of the flesh of the fruit as possible.
Cut each circle into 1/4 or smaller if the rounds are big.
If the center has a lot of white where the small individual pieces connect, cut it off.
Its is fine if the chunks are not even or one piece. They will be going inside the cake so you will not see them.

Take the ends of the lemons and limes and squeeze the juices out of them into a small bowl.

Now you get to mix the dry and wet ingredients together (EXCLUDING the lemon and lime juice). Its normal for the batter to be thick.
Once it is well combined, add the lemon and lime juice mixing well until there are no clumps. By now the batter should be a bit thinner.
Pour half of the batter into the prepared pan. Sprinkle the lemon and lime pieces on top of the batter.
Pour the rest of the batter on top of the fruit. You may need to use a spatula to move the batter so it covers at least the majority of the fruit.
Cook for 50 minutes until it starts to brown around the edges, is pulling away from the edges and is firm in the center.

Let cool till its at room temperature and enjoy!
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2 comments:

Anonymous said...

Dylan, this cake sounds fantastic! I love the idea of the coconut flour in there with all that citrus, and I really love the way you included the chunks of fruit. As soon as I can find some coconut flour, I intend to try this. Thank you!

Amy

Alexander said...

Dude! This is awesome! And just in time for my birthday next month --

Keep up the great work!