First, I needed to deal with the little limes. In case you are unfamiliar, key limes are smaller than your ordinary limes used to chase tequila and not as tart. My obstacle for this recipe? Juice and zest. You ever try to zest something about the size of a cherry tomato??
And to those that have read previous postings: yes, I got some of my pinky knuckle but I don't think it made it all the way into the zest. Someday I will be able to bake as a non-masochist.
Juicing was a bit easier although still tough. It takes quite a few of these little buggers to get 2 tablespoons of juice. Thank goodness for the countertop juicer I found online! I don’t think I have ever used a countertop/manual appliance that held so easily to the surface. Also, the slats for juice to go through but pulp to be caught are the perfect dimension to allow for a little squishing of the pulp in order to release more juice but still not get pulp through. I really like that it has a cover that converts to another measuring cup. This little device is very versatile and one of my favorite recent kitchen buys.
Next was the matter of a chocolate crumble base for the cake. The recipe called for chocolate cookies crumbled up. Unfortunately, the grocery store had every type of cookie but the one I needed. I did, however, find chocolate graham crackers! Good old fashioned sandwich bag and rolling pin never fails to produce marvelous crumbs quickly.
Finally, with chocolate crumbles in the paper cups, I am ready to mix and pipe the batter. I recently got the mixer bowl cover that provides for an easy way to add ingredients without spilling on the counter. The shield around the remaining areas of the bowl help keep any overly exuberant flour from poofing out and away. What a wonderful add-on; I'm sad I waited so long to get it!
I love substitutions, by the way. Where applicable, I prefer to find healthy substitutions such as applesauce instead of oil. In this recipe, buttermilk was called for. Normally I would add some lemon juice to soy milk and be on my merry way. This time, however, I used plain yogurt as my substitute. I thought this would bring an added depth to the cake as the slight tartness of plain yogurt is a good support to the tart limes.
The recipe calls for a buttercream frosting flavored with more key lime juice. I decided I wanted cream cheese frosting. I love how smooth and silky it is. For some unspoken reason, I felt a lavender-pink a sweet contrast to the tart flavor. This was a fun little treat!
All [creativity] is not lost...
Corissa has been an artist her entire life and attended the Art Institute for design after completing a Bachelor’s in Accounting from National American University. She validates the contradicting combination with “I love my art but I don’t have to starve for it.”
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