A soft and fragrant Italian Lime cake filled with creamy homemade blossom orange custard. Light, citrusy, and perfect with coffee or tea, this homemade cake brings together simple ingredients and classic Italian baking traditions.
Servings
12 people
Prep Time
2 hours
Difficulty
Medium
Ingredients for the Sponge
- 4 eggs
- 300 g flour 00
- 200 g sugar
- 150 g melted butter
- 100 ml lime juice
- Lime zest
- 16 g baking powder
- Pinch of salt
- Icing sugar
Equipment you’ll need
- Bawl
- Small pot
- Spatula
- Orange squeezer
- Small bawl for juices
- Wisker
- Small bawl
Method
- Preheat the oven to 180°C static.
- In a bowl whisk eggs, sugar, and salt until light and doubled in volume.
- Add melted butter, lime juice, and lime zest.
- Slowly fold in the flour.
- Add the baking powder and mix gently.
- Pour the mixture into a prepared cake tin.
- Bake for approximately 50 minutes until golden and fully cooked.
- Let the cake cool for around 2 hours.
- Slice in half and spread with Blossom orange custard.
- Finish with icing sugar.
Ingredients for the Custard
- 125 ml milk
- 1 egg yolk
- 10 g flour
- 5 g potato starch
- coffee spoon of Orange blossom
- 30 g sugar
Equipment you’ll need
- Hand mixer
- Bawl
- Small pot
- Spatula
- Duster
- Orange squeezer
- Small bawl for juices
- 24 cm Cake Tin
- Plate
Method
- Warm the milk. Do not boil.
- In a bowl whisk egg yolk and sugar until pale.
- Add flour, potato starch. Mix until smooth.
- Slowly pour the warm milk into the mixture while stirring continuously.
- Return to low heat and cook until thickened.
- Simmer gently for a few minutes, stirring constantly.
- Add a coffee spoon of Orange blossom
- Transfer into a bowl and cool completely before using.
For this recipe I used the following:
Tips
Allow the cake to cool completely before filling
Fresh orange zest gives the best aroma
Pass the cream through the strainer
Sprinkle sugar on the custard surface while cooling to prevent a skin forming
Variation
Replace Lime with lemon or orange
Add chocolate chips for a richer version
Use mascarpone mixed with the custard for extra creaminess
Storage
Keep refrigerated and use by max 3 days