1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 teaspoon salt
10 large egg whites, room temperature
2 teaspoons finely grated lime peel
1 teaspoon vanilla extract
1 teaspoon cream of tartar
Lime syrup and lime glaze:
1/2 cup sugar
4 tablespoons fresh lime juice, divided
1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
1/2 cup powdered sugar
Special Equipment
10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)
Preparation
For cake:
Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but colour will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top. I used a bundt pan and it did stick so perhaps a little grease at the very bottom of the pan if you don't have an angel food cake pan.
Bake cake until pale golden and tester inserted near centre comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert centre tube of pan onto neck of bottle or metal funnel and cool cake completely.
Using long thin knife, cut around cake sides and centre tube to loosen. Lift out centre tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
For lime syrup and lime glaze:
Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes.
Thaks to Epicurious for this recipe.
DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
Transfer cake to platter; cut into wedges and serve.
This is a great summer cake to enjoy with friends and family either in isolation or after once we can all be together again. Coming soon what to do with all the yolks.
Photographed on a Bloomingville Barbara large stoneware plate, and shown with the Bloomingville ceramic teapot in dark green, Bloomingville reactive glaze vase and Fuga hand carved oak cutting board. Contact us for more info on these products.
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I was recently reminded of something we used to make at summer camp called Bannock, an easy bread recipe that can be made on a fire using the last embers in a frying pan or wrapped around a stick.
I love how modern yet rustic this tart looks, it's an impressive dessert for any occasion, delicious served warm with a dollop of vanilla ice cream and best of all it's really easy to make. You can replace the fruit and herbs with anything that's in season and voilà!
