It’s time for another yummy cake choice from Cake Slice Bakers! This month I chose to make the Lime Poppy Seed Cake and did a little twist with it.
I made this cake for a friend and her family as part of a meal I provided as they welcomed their newly adopted son into their family. As most of my friends know, it’s rare to get a cake from me that does not have a slice missing because I almost always photograph the inside as well. This cake seemed a bit delicate though so I skipped that photo for the sake of saving their cake from becoming a pile of crumbs.
This particular friend loves strawberries so I wanted to incorporate them somehow, while still maintaining the integrity of the original recipe. It called for a lime syrup but I instead opted to make a strawberry lime sauce which paired perfectly with the cake. I baked a little batter separately so my husband and I could taste it and the bite I had revealed a light, summery cake perfect for piling high with berries or a scoop of ice cream.
Check out the other Cake Slice Baker’s choices here:
Lime Poppy Seed Cake with Strawberry Sauce
Author: The Ruby Kitchen
Adapted from: World Class Cakes by Roger Pizey
¼ cup poppy seeds
½ cup whole milk
1 cup butter, at room temperature
2 Tbsp. lime zest
1-1/3 cup sugar
2½ cups self-rising flour
¾ cup all-purpose flour
1 cup sour cream
for the strawberry sauce
2 cups fresh strawberries, quartered
½ cup lime juice
¼ cup water
1 cup sugar
1. Preheat the oven to 350 degrees and grease a 10-cup Bundt pan well.
2. Soak the poppy seeds in milk for at least 10 minutes.
3. Sift the flours together and set aside.
4. Meanwhile, cream the butter, lime zest and sugar together until light and fluffy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Mix in the flours, followed by the sour cream until just combined.
7. Finally, mix in the milk and poppy seed mixture until well combined.
8. Pour batter into the prepared Bundt pan and bake for 1 hour, until a toothpick inserted into the center comes out with just a crumb or two.
9. Cool the cake in the pan for 15 minutes before turning it onto a serving platter to cool completely.
10. To make the sauce, add the strawberries, lime juice and water into a blender and blend until smooth.
11. Add mixture, along with the sugar to a medium saucepan and cook over medium heat 20 minutes or so until the mixture thickens, stirring occasionally.
12. Pour the mixture over the cake and serve the rest of the sauce on the side. I like to use a squeeze bottle for more intricate Bundt pans so the design doesn’t get completely covered.
Wow, it has been too long friends! I’m sorry for my long absence but I have been navigating life differently since I had RNY Gastric Bypass in January. It was a decision I debated for over two years, and now that I am four months out from it I can tell you that I have zero regrets. It is the best decision I’ve ever made for myself. A quick note, if you just want the recipe then feel free to scroll on down for it. If you’d like to hear more about this journey, keep reading.
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