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Saturday, May 29, 2010

Key Lime Cake with Pepitas

I saw a picture a couple of months ago...I couldn't get it out of my head.  It was a picture of a cake...a cake that looked so simple...but whose name implied it was so much more!  That picture was on a newsletter from Rick Bayless (say it with me...genius!).  It was a cake developed in his test kitchen by his test kitchen chef, Deb (I should probably lump her into the genius! category, as well...she's the one behind the scenes, afterall).  Imagine if you will a cake flavored with that classic tartness of the key lime...yet grounded through the nutty, earthy crunch of toasted pepitas (pumpkin seeds).  Are you feelin' it?  I adore the simplicity of this more than anything else...the rustic look.  It's not too sweet, but it's moist and very easy on the tastebuds.  There was a time, up until recently, if I was asked the question "cake or pie?", I would have said an enthusiastic "PIE!".  I was always a pie and coffee kind of gal.  And I still lean more towards pie...but I've discovered  a lot of cakes over the last year or so (including this one) that make me ask "what kind of cake?" before I answer that question these days.
Key Lime Cake with Pepitas
recipe from Rick Bayless
Serves 8 

1 stick unsalted butter
1 1/4 cups sugar
2 large eggs
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream
2 teaspoons grated key lime rind
1/2 cup toasted and salted pepitas (pumpkin seeds)

Key Lime Syrup
1/2 cup fresh squeezed key lime juice (approximately 12 key limes)
1/2 cup superfine instant dissolve sugar
9-inch x 2-inch deep cake pan, buttered, bottom lined with parchment

Preheat the oven to 350 degrees F. 

Cream the butter and sugar in an electric mixer until soft and light. Add the eggs and continue mixing until smooth. In a separate bowl, whisk together the flour, salt and baking powder. Add in thirds, alternately with the sour cream. Remove the bowl from the mixer and fold in the grated key lime rind. Scrape the cake batter into the prepared cake pan and sprinkle the pepitas evenly over the top. Place the cake on the middle rack and bake for 45 to 50 minutes or until the cake is golden brown and a skewer inserted in the middle comes out clean. 

While the cake is baking, whisk together the key lime juice and superfine sugar in a small bowl. Continue mixing until all the sugar is dissolved. Set aside.

Cool the cake in the pan on a wire rack for 15 minutes. Then, using a wooden skewer, poke holes all over the surface of the cake. Spoon the key lime syrup evenly over the cake while it's still warm. You can unmold the cake once it's completely cooled.

The key lime syrup soaks in and permeates every bite!  A nice I prefer...from standard Key Lime Pie.  Now, if you'll excuse me, I'll let this cake work it:


flash-back Friday Cookin' for my Captain

Would you like to comment?

  1. My husband and I have the cake or pie battle when we go out. He's the pie man, me the cake lady. His fav pie is Key Lime.....I'm getting some really good vibes from this cake...hmmmmm by George I think I've got it. I can have my cake and he'll eat it too. Gonna do this little number tomorrow. Thanks for the supermodel, we're gonna make her very happy and proud.....
    Have a great weekend...
    btw, I'm still grooving out with the hunk of latin love video from the other I'm obsessed and it's all your fault. I know and I'm saying it like it's a bad thing???????????????

  2. I was trying to come up with a funny combo name, but my brain is not following along so well today-

    I love the idea of this!

    Rick Bayless is a good guy!

    You have made it beautiful, I would not want to cut into it, you know how you go to a party and there is that one dish that just looks gorgeous on the plate- well this is it!

  3. Wow, u sure have an absolutely delicious cake here gurl!!!

  4. This sounds incredibly interesting. I love that close up photo of the moistness of the cake. Gotta give it a try and what I've got to do is sign up for that newsletter.

  5. this cake is so incredibly unique! I'm amazed. I would never in a million years have thought. Oh obviously key limes go with pepitas. Oh Rick Bayless. Genius.

  6. What a most looking cake. I love the pepitas on the top!

  7. I'm not sure I tell what this cake ouwld aste like,m but it defintiely intrigues me and the nutty topping is very pretty.

    Have a great weekend!

  8. lol, oh, yeah work IT! :) Very interesting cake...wishing I was giving it a try.

  9. There was definnitely some "genius time" at work with this cake. Sweet, salt, sour - who could ask for anything more? And yes - total super model!

  10. i cannot wait to make this cake. i have an almost untouched bag of pepitas in my freezer with no clue what to do with them. i do now!

  11. For me - pie every time! But this is exactly the sort of cake my husband loves! Writing my shopping list now...

  12. How interesting! It looks so neat with the pepitas on top! I love the pie, but the cake looks delicious, too.

  13. Wow, what a cake! This is going on my must make list!

  14. GORGEOUS cake! I love key lime and I love pumpkin seeeds--what an amazing combination. Can you mail a slice?! ;-)

  15. I've never heard of pumpkin seeds being called pepitas before, I like key lime pie, I have only tried it a few times but it was enjoyable.  But I'd rather try it in a cake- cake I always like!