Ribbon-Of-Lime Teacake

by Glen Parker

Cake

2 1/4 cup AP Flour

3/4 cup sugar

3/4 cup butter

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp nutmeg

1/8 tsp salt

1 egg, beaten

2/3 cup buttermilk

1 tsp vanilla

Lime Gel

1 cup fresh lime juice (not keylime)

1 cup sugar

1 cup water

2 1/2 tbsp corn starch

Vanilla Icing

2-3 tbsp lime juice

1/2 cup powder sugar

1 tsp vanilla

1)  Preheat oven to 350F.

Grease and flour a two-piece springform pan at least 2 inches up sides.

2)  Prepare Lime Gel

Make a slurry of cornstarch and 3 tbsp water in a cup, mix well. Mix lime juice, water, sugar, cornstarch slurry in sauce pan. Cook over medium high heat until boiling, stirring often. Boil one minute. Remove from heat and cool to near room temperature. A fan will speed this process.

3)  Prepare Cake

In large bowl, combine flour and sugar.  Cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup mixture for topping.

For batter, stir baking powder, soda, nutmeg, and salt into remaining crumb mixture.  Make a well in the center.

In small bowl, combine egg, buttermilk, and vanilla.  Add egg mixture all at once to nutmeg mixture.  Stir just until moistened, batter should be lumpy.  Set aside 1 cup batter.

4)  Build the cake

Spread remaining batter onto bottom and 1 inch up sides of springform pan.  This step is messy.  I recommend liberal use of parchment paper and cooking spray to help spread the batter. Carefully spread the lime gel on top. Spoon reserved batter into small mounds on top of the gel.

Sprinkle with topping.

5)  Bake the cake for 45 minutes.

6)  Prepare icing

Stir together lime juice, vanilla, and enough powdered sugar to form a loose, drizzling consistency.

7)  End Game

Let cake cool completely before serving for a set center, or while warm for a more liquid center. Drizzle with icing. Cut and serve.