This cake recipe will definitely amaze more than one of you. First of all, just by reading the list of ingredients, some of which look way out of place in a cake. But, more than anything, the surprise will be even bigger on your first bite. You’ll discover this subtle combination of bold but complementary savors, which play nicely together without ever overpowering the others, making this a cake way more delicious than the sum of its ingredients. After bake this recipe twice with great critical success, I decided to share it with you. Try it, and please let me know how it went for you!
List of ingredients
- 180g + 1 tbs flour
- 180g butter
- 180g brown sugar
- 3 eggs
- 1/2 packet of baking powder
- 1/2 ts baking soda
- zest of a nice lime
- 100g chocolate chips
- 2x 10g freshly grated ginger (or 2ts of ginger powder, change to your linkings)
- 25g almond flakes
- 1/2 tbs hot pepper flakes (change to your linkings)
- pinch of Guérande’s fleur de sel (or any other good salt)
- juice of a nice lime
- 100g powdered sugar
- 2 tbs rhum arrangé (infused rum)
Before we begin
Take out, weight and put in various containers of adapted size the butter, sugar, whisked eggs and the flour, to which you’ll add the baking powder, baking soda and salt.
Zest the lime and put the zest in a small bowl, where you’ll then add 10g of freshly grated ginger (or some ginger powder), as well as the hot pepper flakes. In a different bowl, add the chocolat chips along with a tablespoon of flour ; coat the chocolate with it and remove the excess of flour. In another bowl, prepare the almond flakes.
In a last container, pour the lime juice and add the infused rum, powdered sugar and 10g of freshly grated ginger (or once more some ginger powder). Mix and put to the fridge.
Preparation
Heat up your oven at 180ºC (TH6, 360ºF).
In a big bowl, put the brown sugar and the butter – now soft -, whisk until it foams. Add the eggs while still mixing. Once it looks even enough, add the mix of flour-baking powder-baking soda-salt. Give it a good stir and add the zest, ginger and hot pepper, mix one last time.
Coat your baking pan with butter and flour, and pour the paste. On top of it, add the chocolate chips, then the almond flakes. Quickly put in the oven.
Baking and final touch
Bake for 35 to 40 minutes. Check that the cake is cooked thoroughly before getting it out.
Let the cake cool down during 5 to 10 minutes, then, using a toothpick or a small skewer, poke holes in it from the top down. Directly pour the lime mixture on top, and wait a few minutes for it to be absorbed by the cake before cutting and serving.
This post is also available in: French
