Ingredients
The dough
flour
100g
3.50oz
0.40cup
6.70tbsp
almond flour
20g
0.70oz
1.34tbsp
salt
1g
0.04oz
0.07tbsp
sugar
40g
1.40oz
2.68tbsp
eggs
125g
4.38oz
0.50cup
8.38tbsp
baking powder
3g
0.11oz
0.20tbsp
butter
50g
1.75oz
3.35tbsp
whipping cream
70g
2.37fl oz
strawberries
25g
0.88oz
1.68tbsp
lime (lemon) zest
0.5pc
Soaking syrup
sugar
50g
1.75oz
3.35tbsp
water
200g
6.76fl oz
lime (lemon) juice
35ml
1.16fl oz
2.35tbsp
lime zest
0.5pc
basil leaves (some)
Icing
white chocolate
150g
5.25oz
0.60cup
10tbsp
vegetable oil
20g
0.68fl oz
nuts (chopped finely)
20g
0.70oz
1.34tbsp
Method
The dough
The cake size in the recipe is 18*6cm.
- Grind lime zest with sugar, leave for a few minutes.
- Beat the eggs with sugar and salt. Gently add flour with baking powder (after mixing well and sowing).
- Add melted butter (cooled).
- Combine everything until a smooth, shiny dough; add strawberries cut into 4 parts.
- Pour the dough into a mold lined with parchment.
- Bake at 374F (190C) for 10 minutes, and then at 347F (175C) for another 25-30 minutes.
- Soak the cooled cake with syrup.
Soaking syrup
- Combine the sugar, water, lime juice and basil leaves, and bring to a boil.
- Let it cool, andthen strain the syrup. Soak the cake.
Icing
For my taste, the icing gives the cake extra sweetness and an extra taste of chocolate.
If you have a desire to glaze the cake, it must first be cooled in the fridge or frozen for 6 hours, and then dipped in the icing.
- For the glaze, melt the chocolate, combine it with oil and chopped nuts.
