Saturday, February 26, 2011
organized apartment, sleeping in, new recipe, shopping downtown, a wedding gig at an amazing venue today - oh my GOSH i love this day.
this post is dedicated to my ladies heather and jarcy - two fellow lime lovers.
inspired by this recipe, i got a little crazy and sailed uncharted seas with a little ingredient alteration to include honey and whole wheat flour. following the jarcy mantra that "anything a lemon can do, a lime can do better" i used my brain and altered the already delicious lemon concoction to contain limes! all i'm going to say is...you really need to try it.
i'm not trying to brag.
but i am.
it's REAL good.
just go ahead and start zesting limes now.
if you have a cast iron skillet, definitely make it in that. otherwise, preheat your oven to 350 and butter/flour a 9 inch cake pan!
1.25 cups whole wheat flour
1 cup cornmeal
1/4 cup brown sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
in another bowl, combine:
1 cup buttermilk (don't have any? add a tbs of lemon juice to milk and let sit 5 min.s!)
3 medium eggs
1 tbsp lime zest
1/4 cup (1/2 stick) melted butter
1/2 cup honey (a little less if you're worried about sweetness)
whisk the two sets of ingredients together lightly until lumps dissolve. pour into cake pan and bake for 25-30 minutes (or when a cake tester comes out clean.)
while that's happening, get out your trivet - maybe even put it on a little fabric and make it picture-ready, get a little snarky apparently... and whip up a little glaze.
3 tbs lime juice
1 cup powdered sugar
(this made a tart glaze which i wanted to contrast the sweetness of the cake with the honey. if you want more sugar, add it, though. i also included some pulp in here - the more lime the better! BRING IT!!!!!)
when the little baby is done, let it cool on a rack for 10 minutes then poke a bunch of holes in it with a cake tester or fork and pour the glaze over. allow to sit another 30 and DIG IN! keep this well sealed and it will last a few days on your counter!