Lime Curd No-Cheese Cake

0

Allergy Information: soy, gluten, eggs
Prep time: 60 min
Cooking time: 15 min (base)
Fridge time: 2 hours

If you’re not so much into overly sweet, sugary cakes, then here’s your new favourite. It’s refreshing, delicious and will make you long for another piece, or two. Or three. The real hero in this cake is the home-made lime curd. I always thought making lemon or lime curd was incredibly hard, but it really isn’t. You can create this one with both lime and lemons, but I prefer limes. Why? No clue. They’re just my favourite. As is this cake.

Ingredients

Base

  • 250 gr. (Spelt) Flour
  • 4 tbsp. coconut sugar
  • 140 gr. Butter
  • 2 Egg-yolks
  • 3-4 tbsp. Water

Lime Curd

  • 110 gr. Caster sugar (can be replaced by coconut sugar, but looks less appealing)
  • 25 gr. Butter 
  • 2 Eggs
  • juice of 2 limes
  • freshly grated zest of 1 lime (not 2!!)

Topping

  • 250 ml. Whipped (soya or rice) cream
  • 500 ml. Soy yoghurt
  • 3 tbsp. Coconut sugar
  • 6 tbsp. Lime curd (or more to your taste)
  • 10 leaves of gelatin (or replace with agar-agar)

How?
Sounds like a lot of work? Well, it isn’t really. Start off with the lime curd. Cook the sugar, butter, eggs and lime juice over a moderately low heat, by whisking it constantly. You’ll notice that after a few minutes, it’ll get thicker. Whisk until it’s thick enough to hold marks, for about 12 minutes. Pour the curd through a sieve into a bowl, stir in the zest of one lime and let cool for about an hour. There you go, that’s your home-made curd!

While the curd is cooling down, it’s time to heat up the oven to 200’C. Mix butter, sugar, flour, egg yolks and water in a bowl until you get a nice, soft and greasy dough. Grease a baking tin and make a lovely, thick base. Bake it in the oven for about 15 minutes. Let cool for 20 minutes. In the meantime, it’s time to make the topping. What a party.

Mix whipped cream to a light consistency, and add sugar. Also mix in the soy yoghurt and lime curd to your liking. Finally, blend in gelatin or agar-agar (after melting it in hot water). The base of this cake has probably cooled down in the meantime, so it’s time to make it extra tasty by covering it with a layer of lime curd. After that, pour the mixture on top and even out. Put it in the fridge for about 2 hours to let it harden. Awesome, kudo’s to you…you’ve just made the best pie ever!! Serve with fresh strawberries and eat up, before someone else does. 

Print Friendly
Share.

About Author

Hi there and welcome to my little online world! I'm Danielle, 27 years old and living in Zoetermeer, the Netherlands. Most of the time, you'll either find me behind the laptop writing for my own company DanceWrite.nl, or doing my magic in the kitchen. You see, I've got this thing for food, writing, music and poetry. To me, it's all about the love and passion. Oh, and did I mention food & writing yet? :)

Leave A Reply