Lime loaf cake

Name: Lime loaf cake
Ingredients: 4 eggs; 1/4 teaspoon salt; 150 g brown sugar; 1 packet vanilla sugar; 150 g butter; 1 lime; 200 g flour; 1/2 packet (5 g) baking powder; 1 egg white; 200 g powdered sugar

Dessert - Lime loaf cake by Elisabeta D. - Recipia

The melted butter cools before it goes into the eggs, giving the lime loaf cake a tender, even crumb. Brown sugar and lime bring a pronounced citrus flavor, while the egg-white icing is optional. I prefer to zest the lime while the fruit is still whole. Preparation: 15 minutes. Cooking: 43 minutes. Resting: 80 minutes. Total time: 138 minutes. Servings: 8. Approximately 440 kcal and 6 g protein per serving, with icing.

Ingredients

4 eggs
1/4 teaspoon salt
150 g brown sugar
1 packet vanilla sugar
150 g butter
1 lime
200 g flour
1/2 packet (5 g) baking powder

For the icing (optional)

1 egg white
200 g powdered sugar

Preparation

1. Beat the whole eggs with the salt, brown sugar and vanilla sugar until the mixture lightens in color. 2. Melt the butter in a saucepan over low heat, for about 3 minutes, until liquid. Leave it to cool for 5 minutes, then pour it over the eggs and mix until combined. 3. Zest the lime and squeeze out the juice. Stir both into the batter. 4. Sift the flour with the baking powder and fold it in until no streaks of flour remain. 5. Line a loaf tin with parchment paper, pour in the batter and bake at 180°C for 40 minutes, until a toothpick inserted in the middle comes out clean. 6. Leave the cake to cool for 60 minutes. For the icing, lightly beat the egg white, add the powdered sugar and mix until you have a thick icing. Spread it over the cake and leave it to dry for 15 minutes before slicing.

Notes

The slices keep in a sealed container in the fridge for up to 3 days; you can bake it a day ahead and ice it once it has cooled. I also made the egg-white icing, but it can be served without it. You can use the same amount of yellow lemon instead of lime, including both the zest and juice. The cake contains gluten from the flour, dairy from the butter and eggs; serve a slice with a cup of black tea. Start it a little over two hours before the meal, so you don't slice it while it's still warm. The white pith beneath the green skin can taste bitter, so grate only the thin outer layer. If the lime seems dry, roll it gently under your palm on the counter before squeezing it. Break up any hard lumps in the brown sugar before beating it with the eggs, so no pieces remain in the batter. For this amount, a loaf tin about 25 × 11 cm gives the batter room to rise without spilling over.