Fresh Lime Cake With A Salted Chocolate Glaze

Ooohhhh! This is so yummy, you won’t believe it.

Cake

• 1 tbsp. lime zest
• 1 cup sugar
• 1/2 cup lime juice
• 1/2 cup buttermilk
• 3 large eggs
• 2/3 cup extra virgin olive oil
• 1  3/4 cups flour
• 1  1/2 tsp. baking powder
• 1/4 tsp. baking soda
• pinch of salt

Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line with parchment paper before setting aside.

In a bowl, using your fingers, rub together the lime zest and sugar.  Add the lime juice, buttermilk, eggs and oil and whisk together until well combined.

In a separate bowl, sift the dry ingredients together. Slowly add the dry ingredients into the buttermilk mixture and beat in your electric mixer for 2 minutes until smooth. Pour into the cake pan and bake for 35-45 minutes until tested in the middle and is done. Cool on a rack for 10-15 minutes. Turn out to cool to room temperature.

Cake Filling

• 2 cups white chocolate melting discs
• 1 cup whipping cream
• 2 tbsp. unsalted butter
• 2 tbsp. Bailey’s liqueur
• pinch of salt

In a heat proof bowl, add the chocolate wafers. Set aside. In a small saucepan, add the whipping cream and butter and warm up, stirring constantly until it reaches a simmer. Pour over the chocolate and let sit for about 4 minutes.. Add the liqueur and salt and stir with a rubber spatula until completely combined and smooth as silk. Let this sit until room temperature.

Carefully trim the edges of the cake and cut in half. Spread a generous layer of the filling on the bottom cake and then top with the other half. Reserve any remaining filling for another use (filling cookies?). Refrigerate the cake for about an hour. This should allow the filling to harden up.

Run a sharp knife under hot water and then slice the cake into 36 squares. Make sure you constantly run the knife in hot water and then dry with a paper towel. Return these back to the refrigerator.

Glaze

• 1 cup white chocolate melting discs
• 1 cup whipping cream
• 2 tbsp. unsalted butter
• 2 tbsp. Bailey’s liqueur
• pinch of salt
• Flaked sea salt for garnish

Repeat the steps for melting the chocolate as noted above and then allow this to cool to room temperature but still pourable. Take the chilled cake squares out of the refrigerator and place on a parchment paper lined cookie sheet. Pour the warm glaze over the top of each cake and let it run down the sides. Sprinkle a few flakes of the salt over the top. Let this set for 30 minutes, place on a pretty plate and serve.

YUM.