Limetastic! (Lime Cake with Blackberry Curd and Blackberry Buttercream)
I was invited to an engagement party recently and was asked to make the dessert. I thought, well it must be something truly special. I wanted to do a riff on the classic Lemon and Raspberry and ended up with a new classic: Lime Cake with a Blackberry Curd. It was life alteringly good. Life Altering...
Lime Cake With Blackberry Curd and Blackberry Buttercream
Servings: 8-12 Slices
Active Prep Time: 30 Min
Prep Time: 1 Hour
Ingredients
2 Cup Non Dairy Milk (Almond, Rice, Soy Milk)
4 Tbsp Lime Juice
2/3 Cup Oil
1 tsp Vanilla
Zest of five Limes
1 1/2 Sugar
2 2/3 Cup Flour
1 1/2 tsp Baking Soda
1 tsp Baking Powder
4 Tbsp Corn Starch
Blackberry Buttercream
1 1/4 Cup Granulated Sugar
1/2 Cup Frozen Blackberries
2/3 Cup Water
5 Egg Whites
1 tsp Vanilla
1 lb Unsalted Butter at room temperature
Cake
Preheat oven to 350 and grease two 9 inch cake pans and line with parchment paper. In a liquid measuring cup, pour in the non-dairy milk and 4 tbsp of lime juice and set aside. In the bowl of a mixer, pour in oil, vanilla, lime zest, and sugar. Mix together with the paddle attachment. Add in the dry ingredients, turn the mixer on low, and slowly add the milk mixture until it is entirely incorporated and the batter is smooth. Split the batter evenly and pour into two cake pans. Bake for 20-23 minutes or until a toothpick comes out clean. Cool completely before frosting.
Buttercream
Pour the water, sugar, and blackberries into a medium saucepan on medium heat. Allow the simple syrup to reach a boil and get to 238 degrees. Meanwhile, pour the egg whites and cream of tartar into a bowl of a mixer with the whisk attachment and whip until they reach stiff peaks. Put the mixer on low and stream the simple syrup and berries into the egg whites mixture. Beat on high until frothy. Cut the butter into cubes and add it piece by piece by piece until smooth. Add the vanilla and continue to beat. If the icing curdles, keep beating until smooth. The more you whip it the more fluffy and spreadable will become.
Create a dam around the bottom edge of the bottom layer of the cake. Put the curd in the center of the cake and spread evenly. Top with the top layer and decorate as desired.
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