Anyone visiting Florida should make sure to try key lime pie. It has gained popularity, and the villagers even hold a festival in honor of it. The Florida Key Lime Pie Festival will be held for the eighth time in a row in 2019.
Key lime pie is one of the most well-liked desserts in the nation, despite Florida’s reputation as the state that originated the delectable treat. Fans continue to debate the pie’s original recipe.
Some people believe the filler should be heated while others disagree. The crusts and toppings come in a huge variety. Do you possess the original key lime pie recipe?
A key lime pound cake: have you ever had one? It’s just a different recipe that was adapted from the original. You can use sugar or a sugar substitute to make it. Try this healthier version if you want key lime pie but are concerned about your health.
Light key lime cake
For the cake you need:
- 3 ½ cups almond flour
- ¼ cup coconut flour
- 1 Tbsp. baking powder
- ½ tsp salt
- ½ cup butter
- ¾ cup sugar substitute (Stevia)
- 4 large eggs
- ½ cup unsweetened almond milk
- 1/3 cup key lime juice
- 2 tsp key lime zest
Combine the salt, baking powder, and flours. Butter and sugar replacement should be whipped until light. The eggs should be thoroughly blended. Add half of the mixture of almond flour. Almond milk, lime juice, and zest should all be combined. The remaining mixture of almond flour is added.
Pour the mixture into a greased 9-by-5-inch pan. Give it 45 minutes to sit.
Bake it for an hour at 325°F with a foil cover. The margins must have a golden brown color. Grasp the summit. Is it sturdy? If so, then the cake is ready. Use a toothpick to inspect the center.
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After 15 minutes, turn it over onto a baking rack to finish cooling.
For the glaze you need:
- 3 tbsp all-natural confectioner’s sugar (Stevia)
- 2-3 tsp key lime juice
Whisk the ingredients together until smooth. The glaze should be slightly runny. Drizzle the glaze on your cake once fully cooled.
If you still prefer eating your favorite sugary pound cake, try the following recipe.
For the cake you need:
- 1 pound room temperature stick butter
- 3 cups of brown sugar
- 6 large room temperature eggs
- 4 cups all-purpose flour
- ½ cup fresh key lime juice
- ¼ cup evaporated milk
- 4 tsp minced key lime zest
- 1 tsp vanilla
To make the butter fluffy, beat it. After including it, beat for five minutes.
Better mixers are stand-up models. For 10 to 15 minutes, beat the mixture. Beat each egg separately, only long enough to include the yolk.
Combine the juice, milk, lime zest, and vanilla in a separate basin. All ingredients should be combined, then gradually add flour. Juice from a key lime and milk mixture alternately.
Tap the mixture into a pan to remove any air bubbles before adding it. One 10-inch pan is required. Well grease it. The butter should be properly cooked after 1 hour and 45 minutes at 300F.
Cook the cake in the pan on a baking rack for 20 to 25 minutes. Place it on a cooling rack to finish cooling.
Key Lime Cream Cheese Icing
- 8 oz. room temperature cream cheese
- 3-4 Tbsp. room temperature butter
- 4 cups confectioner’s sugar
- ¼ cup fresh squeezed key lime juice
- 2-3 tsp key lime zest
- 1 tsp vanilla extract
In a bowl, mix the butter and cream cheese. Apply a hand mixer to this. When adding the sugar, beat it in thoroughly. Add vanilla, key lime zest, and juice. Once properly combined, ice your cake.
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