Daffodil Lime Cake

[Guest guest]

Dear folks -

 

In thanks for a wonderful welcome, I want to share a very special recipe.

There's a story that goes with it, and you'll have to plug through it - or

skip it and get right to the recipe if you want!

 

Whoever wanted something really " special " to do in a bundt pan? This is IT!!

 

Daffodil Lime Cake

 

Back in the early 80's, when I was working for the Georgia DHR, we had a

planning retreat at Cohutta Lodge which is about 35 miles from the Orthodox

Christian Monastery of the Glorious Ascension in Resaca. It was the

birthday of one of our special team members, and we wanted to do something

" special. " I had seen this recipe in Bon Appetit magazine a few months

before, and after I described it, we decided this was what we would do.

Well, not exactly WE would do, but we’d have it done. But who? Father L at

the Monastery over in Resaca, of course! He was a gourmet cook. So I called

him and asked and he agreed. I paid the Monastery a batch of money, he made

the cake, and Anne and I went high-tailing it between Cohutta Lodge and the

Monastery between sessions to pick up the cake at the appointed time. If we

had gotten it from a gourmet bakery, it would have run us over $100 at that

time. I have no idea what it would run now - something ridiculous, I’m sure!

We carefully drove back around all the winding mountain roads with the cake

clutched in Anne’s lap. Oh, my! It was quite a caper, and our birthday girl

was MONDO surprised!! Everyone was blown away, and there was enough for all

of us (22!) to have a bit of it. I had the recipe, I lost the recipe in

moving (no surprises there), Fr. L left, went to California and then died.

Then I saw a recipe for a lemon cake in an old Southern Living in a doctor's

office (no cover, no contents pages, no idea which year, much less which

issue!!) that looked kinda like the other one if I " did things " to it!! So

I did, but it wasn't Quite " it " yet. so I got on the Internet and asked

around - it took over a year, but someone came up with the original!

Yeaaaaa! This cake is just " cholesterol city, " but I don't care! It takes a

long time to make, so I have to wait for a " good " day to do it. But it is

sooooooooo good!

 

Daffodil Lime Cake

 

By Flo Braker

 

1 cup cake flour (or 7/8 cup sifted all purpose flour)

1/4 cup sugar

10 egg whites, room temperature

1 tsp cream of tartar

1/8 tsp salt

½ cup sugar

1 tsp vanilla

7 egg yolks (room temperature), beaten

LIME CURD

3/4 cup sugar

8 egg yolks

3/4 cup fresh lime juice (about 6 medium limes)

6 Tbs freshly grated lime peel (about 6 medium limes)

½ cup plus 2 tablespoons (1-1/4 sticks) cold unsalted butter, cut into 10

pieces

ICING

1 cups whipping cream

3 Tbs sugar

2 kiwi fruit, peeled and thinly sliced

1 cups grated coconut, preferably fresh (about 8 ounces)

6 slices kiwi fruit (garnish)

6 Lime peel julienne (garnish)

 

1. FOR CAKE: Position rack in lower third of oven and preheat to 350

Degrees F. Sift flour and 1/4 cup sugar onto waxed paper. Combine egg

whites, cream of tartar and salt in bowl of electric mixer and beat at

medium-low speed until soft peaks form. Gradually add 1/2 cup sugar,

beating constantly until mixture is stiff but not dry, about 5 minutes.

Beat in vanilla. Gently fold half of egg whites into egg yolks. Fold half

of flour mixture into yolks and half into remaining whites. Spoon dollops

of egg white and egg yolk mixtures alternately into ungreased 9-inch tube or

bundt pan, giving polka dot effect. Bake until tester inserted in center of

cake comes out clean, about 45 minutes. Remove from oven and invert pan

over neck of bottle and let cool, about 1-1/2 to 2 hours. Run knife around

rim of cake and unmold onto rack.

 

2. FOR CURD: Combine 3/4 cup sugar with egg yolks in heavy 1-1/2 quart

saucepan and whisk until well blended. Stir in lime juice and peel. Place

over medium heat and whisk, adding butter 1 piece at a time, until mixture

thickens to consistency of mayonnaise. Cool to room temperature, then

refrigerate.

 

3. TO ASSEMBLE: Trim cake if necessary so base and top are even. Slice

cake into 3 layers using serrated knife. Arrange bottom layer on cardboard

or serving tray. Whip cream with 3 tablespoons sugar until soft peaks form.

Fold into lime curd. Spread thin layer of lime mixture over bottom of cake.

Top with half of thinly sliced kiwi fruit. Repeat with second layer. Top

with third layer. Frost sides and top of cake, filling in center hole. Pat

coconut onto top and sides of cake. Spoon remaining lime mixture into

pastry bag fitted with unfluted No. 2 tip. Pipe 12 small mounds around top

rim of cake. Garnish with 6 kiwi slices, angling each between 2 mounds.

Sprinkle rim with lime peel. Store in refrigerator. Bring to room

temperature before serving.

 

Recipe Author: Flo Braker

Recipe Source: Bon Appetit April 1982 Pages 55 and 56

[Guest guest]

Elizabeth,

From one story teller to another..I loved it!!!..and the cake recipe

looks wonderful. Now one of us should bake it and invite the others or

I know I would eat the whole thing..LOL

By the way I had a favorite aunty named Elizabeth..We lovingly called

her *Lizzybet*..

Sending smiles and hugs your way

 

 

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