Hello lovelies,
Are you someone who craves something sweet? Something fruity? Something tart? Or a bake which involves them all? Well look no further, your girls got you covered!
This isn’t just any old cake! This is a beautifully moist cake with a layer of fruity goodness and topped with sweet meringue – if that doesn’t sound good to you, I don’t know what will.
Though, as much as I’d like to claim this is my own invention that I made up in my head, I can’t. I can’t take credit for todays bake because it was made by the incredibly talented baking blogger: ‘The Brick Kitchen’.
This is another bake i stumbled upon whilst scrolling through Pinterest late at night and when I say I stopped, I gasped and instantly had the urge to bake this recipe, I blooming well mean it. Unfortunately for me, it was 1am in the morning so I don’t think my parents would appreciate the sounds of the kitchen madness at that time in the morning. So I suppressed the urge and waited it out (even if it did nearly kill me).
{ Original recipe: https://www.thebrickkitchen.com/2017/11/rhubarb-strawberry-kaffir-lime-louise-cake/ }
Could you imagine your loved ones faces when you turn up to a special occasion with this bad boy? I think it’ll impress, don’t you?
So if this cake is making those tastebuds tingle, don’t ignore. That is your sign to get your bum into the kitchen and get those kitchen aids making music. You know the drill by now, the recipe is below:
Category: Sweet Treat / Desert
Serves: 8-10
Prep Time: 30 Minutes
Cook Time: 60 Minutes
Overall Time: 1Hr 30Mins
Ingredients You Need For Cake:
- 125g Of Unsalted Butter
- 100g Of Caster Sugar
- Zest Of One Lime
- 3 Large Egg Yolks
- 2tsp Of Vanilla Extract
- 125g Of Plain Flour
- 1.5tsp Of Baking Powder
- 20g Of Desiccated Coconut
- 80ml Of Whole Milk
Ingredients You Need For Filling:
- 225g Of Fresh Strawberries
- 225g Of Fresh Rhubarb
- 1tbsp Of Caster Sugar
- Juice Of 1 Lime
Ingredients You Need For Meringue:
- 140g Of Egg Whites (Roughly 3-4 Eggs)
- 185g Of Caster Sugar
- 1tsp Of White Wine Vinegar
- 1tsp Of Cornflour
- 1 Sachet Of Cream Of Tartar (Roughly 7g)
- 10g Of Freeze-Dried Strawberries
How To Make The Cake:
- Firstly, gather together your equipment and ingredients, line a 9inch square, high sided, loose bottomed cake tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, using an electric whisk, beat together the 125g of unsalted butter, 100g of caster sugar and finely grated zest of one lime until lighter in colour and fluffy in texture.
- One at a time, beat in the 3 egg yolks and 2tsp of vanilla extract until well combined.
- In another large bowl, mix together the 125g of plain flour, 1.5tsp of baking powder and 20g of desiccated coconut.
- Now, with the electric whisks on a low speed, alternated adding the dry ingredients and 80ml of milk into the wet ingredients until just combined.
- Pour the cake batter into the pre-lined cake tin and using a spatula, smooth out the cake until evenly spread.
- Place the cake tin into the oven and bake for around 25 minutes, until a skewer placed into the centre comes out clean.
How To Make The Filling:
- Whilst the cake is baking, it’s time to crack on with the filling.
- Chop 225g of fresh strawberries in half (or quarters depending on the size of the strawberry) and the 225g of rhubarb into 1cm long pieces (smaller if necessary).
- In a medium sized bowl, add the chopped fruit, 1tbsp of caster sugar and juice of one lime and toss together. Then, set aside.
How To Make The Meringue:
- In a spotlessly clean bowl, using a spotlessly clean electric whisk, beat the 140g of egg whites with 1 sachet of cream of tartar on a medium high speed until soft peaks form.
- Once soft peaks have formed, a tablespoon at a time, slowly add the 185g of caster sugar (TIP: this will take time, DON’T rush this process as your meringues will become gritty).
- When all the sugar has been added, add 1tsp of white wine vinegar and 1tbsp of cornflour and give it a final whisk for roughly a minute until completely smooth and glossy.
- (TIP: you will know your meringue is complete when you can turn your bowl upside down above your head and it doesn’t fall or move out the bowl).
- Set to one side.
How To Assemble The Cake:
- Once the cake has finished cooking, remove from the oven and place on the side. Turn the heat of the oven up to 200C / 180C Fan / Gas Mark 5.
- Gently lay the chopped fruit ontop of the cake.
- Next, scrape the meringue across the entirety of the fruit.
- Using a wooden spoon or fork, swirl the top of the meringue to make a waves and peaks across the top (this is optional).
- Place the cake back into the oven and immediately lower the temperature back to 180C / 160C Fan / Gas Mark 4.
- Bake the cake for 35 minutes, until the meringue has formed a hard crust and is beginning to brown.
- When baked, remove from the oven and allow to cool right down in the tin before carefully removing and transferring to a wire rack / serving board.
- Finally, top with a sprinkling of freeze-dried strawberries.
That’s your Lime, Rhubarb & Strawberry Louise Cake prepared, baked and cooled, ready for you to enjoy!
If your looking at this cake and thinking it looks difficult – you couldn’t be more wrong. Each element of todays cake is quick and easy to make and the assembling the cake is even easier.
Moral of the story is… don’t be put off by the look of todays recipe, it really is a must try, regardless of your skill set!
You can’t tell me this doesn’t look and sound believably yummy? I can’t be the only one whose mouth filled with saliva the second I laid eyes on it?
Let me know in the comments below if you make this cake yourself and if you do, what your thoughts are on it. Did you enjoy indulging on this deliciousness?
Sending you all tons of love & hugs as always,
Elle xo
