Whole Lime Cake

Ingredients

• 2 whole limes (Boil with the skin and everything intact; remove from the water before using.)
• 1.5 cup granulated sugar (The transcript appears to refer to sugar, but the exact quantity is not audible and is estimated.)
• 1 cup whole milk (Estimated quantity; add to the lime mixture.)
• 3 large eggs
• 1 cup neutral oil (Use a mild oil such as canola, vegetable, grapeseed, or sunflower oil. Exact quantity is estimated.)
• 1 tsp vanilla extract (The transcript explicitly mentions vanilla; quantity is estimated.)
• 2 cup all-purpose flour (Necessary for the inferred cake batter; not clearly audible in the transcript.)
• 2 tsp baking powder (Included as an inferred leavener; the source transcript does not state the amount.)
• salt (To taste; inferred for balancing the batter.)

Steps

1. 1

   Place two whole limes in a saucepan and cover them with water. Bring the water to a boil, then boil the limes for about 10 minutes, until the skins have softened and the citrus smells fragrant.

2. 2

   Remove the boiled limes from the water and let them cool until they are safe to handle. Cut away any tough stem ends and remove seeds if present.

3. 3

   Place the softened limes in a blender. Add the sugar and milk, then blend until the limes are thoroughly broken down and the mixture is as smooth as possible.

4. 4

   Add the eggs, neutral oil, and vanilla extract to the blender. Blend briefly until the mixture is evenly combined and glossy; do not overblend once the eggs are incorporated.

5. 5

   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23-cm) round cake pan or line it with parchment paper.

6. 6

   In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center.

7. 7

   Pour the lime mixture into the dry ingredients. Fold with a spatula just until no dry streaks remain; the batter should be smooth but should not be mixed excessively.

8. 8

   Pour the batter into the prepared pan and smooth the surface. Bake for about 35 to 45 minutes, until the cake is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. 9

   Cool the cake in the pan for 10 to 15 minutes, then transfer it to a rack to cool further before slicing. Serve at room temperature so the lime aroma is most noticeable.

Notes

The transcript provides a recognizable concept and several ingredients but does not give a complete written recipe or exact quantities for most ingredients. Flour, baking powder, salt, pan size, oven temperature, and baking time are inferred to make the preparation workable and should be verified against the original video visuals.

Nutrition per serving

• dessert
• cake
• baked
• lime
• citrus
• vegetarian