I find sponge cakes a bit boring, unlike F that really likes them. He especially likes tiger cake which he gets very seldom as I don’t bother to do them very often. Actually there’s nothing wrong with sponge cakes, but they are so plain… To solve this I try to use funny molds, in shape of bears or Moomins, which makes the baking more amusing. I made up this recipe as I wanted just a few cakes and as I wanted to use my new italian silicon rose molds, and the result was very good. We had a lot of limes left from the homestyling of the apartment (!) so I decided to use some of them in the cakes. They came out very moist and delicious with a fresh flavour, perfect now during spring. The tangy lemon frosting was literally “the icing on the cake”.
Lime roses with lime icing
(results in 5-8 cakes, depending on molds. My molds fit around 100 ml each and I got 5 cakes.)
100 gram vanilla infused caster sugar
50 gram butter
50 ml milk
200 ml flour
1 tsp baking powder
zest and juice from one lime
juice from one lime
200 ml icing sugar
Preheat oven to 175 degrees C.
Beat butter and sugar with an electric mixer until white and fluffy. Add egg. Fold in flour and baking powder. Add milk, lemon juice, lemon zest and combine.
Spoon batter up to 2/3 of the molds. Bake for 15-17 minutes depending on size, until a tooth pick or potato stick comes out clean.
Let the cakes cool in the molds for at least 10 minutes, but don’t leave them in the molds too long or they will get soggy.
Combine icing sugar and lime juice until smooth. Spoon over the cakes and decorate with grated lime zest.