Key Lime Cake (Lighter Version)
By using mostly whole wheat flour, a combination of applesauce, butter and olive oil makes this key lime cake much healthier and lighter than your regular key lime cake. It still tastes absolutely delcious, will for sure satisfy your palate without guilt.
or white whole wheat, whole wheat pastry flour
light, or canola oil, or grapeseed oil
room temperature, lightly beaten
key lime juice
key lime juice
Preheat oven to 350℉ (180℃).
Butter and flour an 8 inch (6 cup) bundt pan or a 9 inch (8 cup) springform tube pan.
In a large mixing bowl, stir together flours, baking powder and salt until well mixed.
In another mixing bowl, whisk together applesauce, butter, olive oil, sugar, eggs, key lime zest, juice and buttermilk until well blended.
Pour the liquid mixture to the flour mixture, and stir with a wooden spatula until just moistened and incorporated.
Spoon the mixture into the prepared pan and bake for about 45 minutes or until a wooden skewer inserted into the centre comes out clean.
Let cool for about 10 minutes in the pan on a wire rack.
Loosen the edges and invert the cake onto the wire rack set over a plate.
To make syrup: In a small bowl, whisk together the confectioner's sugar and lime juice.
While the cake is still warm, poke holes in it using a skewer, cake tester or a fork.
Slowly spoon the lime syrup over the cake.
Cake can be made ahead and kept covered in refrigerator for up to 24 hours.
The leftovers can be sliced up, and freeze in an air-tight container for up to at least 1 month.