Tag Archives: lime

Blog, Recipes

Mango Summer Cake

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A light chiffon cake topped with mango glaze and a layer of whipped cream. The perfect light and refreshing summer cake.

Mango Summer Cake

So last week I overloaded you with chocolate because that’s what I was craving. Today, though, I have a dessert to satisfy someone else’s cravings. Sweet Zainab is having a baby boy and loves all things tropical. As a result, her big group (seriously, everyone loves this girl and for good reason) of blog friends are throwing her a tropical virtual baby shower!

Mango cake!!!

You know I don’t do coconut, and actually, I don’t really bake with tropical fruit all that often so it took me some time to find the right dessert. My first try was a mango shortbread bar but the mango was a bit muddled and it just wasn’t all that great. This cake, however, has a really sweet layer of mango glaze that I love, though, that brings out the bright and fruity flavor. The cake and whipped cream topping surrounding that are super light and really perfect for summer dessert eating. While this wasn’t my typical dessert of choice, I really did like it. It definitely fulfills its obligations of being a light tropical summer treat!

Zainab, I wish we could sit down together with a fork and enjoy this cake! I’m so excited for you and all that you have to come. Baby boys are the best (not that I’m bias or anything) and you are going to be such an amazing mom!

Scroll down for the recipe and links for everyone else participating in the shower.

Mango Summer Cake

 

Mango Summer Cake
 
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Author:
Recipe type: Dessert
Makes: 12-16 servings
Ingredients
  • Cake:
  • 1 9.6-fluid ounce can mango nectar (~1 ¼ cups)
  • 130g (1¼ cups) sifted cake flour (sifted, then measured)
  • 150g (~¾ cup) granulated sugar + additional 6 grams (½ tablespoon)
  • 8g (1½ teaspoons) baking powder
  • 3g (1/2 teaspoon) salt
  • 65g (3 large) egg yolks, at room temperature
  • 59 milliliters / 2 fluid ounces (1/4 cup) canola oil
  • 2g (1/2 tablespoon) lime zest (~1 lime) plus additional for serving
  • 160g (~4 large) egg whites, at room temperature
  • Glaze:
  • 90 milliliters / 3 fluid ounces (6 tablespoons) mango syrup (see directions below*)
  • 50g (~1/4 cup) granulated sugar
  • 15 milliliters / 1 tablespoon fresh lime juice (~1/2 lime)
  • Whipped Cream:
  • 237 milliliters / 8 fluid ounces (1 cup) whipping cream, cold
  • 25g (~2 tablespoons) granulated sugar
Instructions
  1. Make the Cake:
  2. In a small heavy-duty medium saucepan, make mango syrup* by simmering mango nectar over medium heat for about twenty minutes or until reduced to just under ¾ cup; remove from heat and set in fridge to cool to room temperature
  3. While mango syrup is cooling, make cake
  4. Pre-heat oven to 325; line a 9x13 cake pan with parchment paper and set aside
  5. Sift together flour, sugar (excluding additional amount), baking powder, and salt into a medium bowl; set aside
  6. In a separate large bowl, whisk egg yolks, canola oil, lime zest, and half of mango syrup (90 milliliters / 3 fluid ounces) until well combined (set aside remaining mango syrup); whisk in dry ingredients but do not overmix
  7. In the large bowl of an electric mixer, beat egg whites on medium high until soft peaks form; add and beat until stiff
  8. Gently fold one half of egg whites into yolk mixture; fold in remaining egg whites
  9. Pour batter into prepared pan and bake 24-28 minutes or until golden and knife comes out clean from center (do not overbake!)
  10. Set pan aside on a cake rack to cool
  11. Make the glaze:
  12. In a small heavy duty saucepan, boil sugar, lime juice, and mango syrup* until liquid is reduced to about ¼ cup (~5 minutes); pour glaze over cake
  13. Make whipped cream:
  14. In the large bowl of an electric mixer, combine whipping cream and sugar on medium-high speed for several minutes or until stiff peaks begin to form
  15. Carefully spread whipped cream over cake and cover and chill cake until ready to serve
  16. Top with additional lime zest before serving
  17. Enjoy within 1-2 days for best results
Notes
Adapted from Epicurious
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Check out all the other recipes!

Blackberry Coconut Cupcakes, by Baking a Moment
Blueberry Coconut Meusli Bars, by The Spiffy Cookie
Blueberry-Ginger Coconut Cheesecake Popsicles, by Floating Kitchen
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium
Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments
Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen
Coconut Key Lime Macarons, by Life Made Sweeter
Coconut, Lime, and White Chocolate Milkshake, by A Clean Bake
Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet
Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits
Coconut Sweet Potato Muffins, by Luci’s Morsels
Double Chocolate Chip Cookies with Toasted Coconut, by The Cooking Actress
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody
Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire
Mango Coconut Donuts, by Chez Catey Lou
Mango Coconut Smoothie, by Jessica in the Kitchen
Mango Summer Cake, by Keep it Sweet Desserts
Mini Coconut Cream Pies, by Hip Foodie Mom
Pina Colada Pie, by Life, Love, and Sugar
Skinny Blueberry Lime Scones, by Club Narwhal
Spiced Lentils with Toasted Coconut, by This Gal Cooks
Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life
Triple Coconut Rum Layer Cake, by bethcakes
Tropical Pineapple Coconut Sangria, by Shared Appetite
White Chocolate Coconut Key Lime Cookies, by Culinary Couture

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Margarita Birthday Cake

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This citrusy layer cake is flavored with lime zest and the frosting is made with tequila, cheers!

Margarita Layer Cake - there is even tequila in the frosting;-)

A few weeks ago, my friend’s husband threw her a fabulous 30th birthday party.  There were chefs cooking Mexican food, plenty of drinks to go around, do-it-yourself ice cream sandwiches and finally this margarita cake.  For my friend that loves all things Mexican food and all margaritas, I couldn’t think of a better birthday cake to finish off the event.  These cake layers are light and citrusy, flavored with a bit of lime zest, and the frosting has just the right amount of tequila to satisfy any margarita lover.

I didn’t get a photo of the inside of the cake since I didn’t want to slice it ahead of time, but everyone who had a slice loved it.  This is such a fun celebration cake during the summer.  I’ll definitely be making it again.

Margarita Birthday Cake - the prefect summer celebration cake

Margarita Birthday Cake
 
Save Print
This citrusy layer cake is flavored with lime zest and the frosting is made with tequila, cheers!
Author:
Recipe type: Dessert
Makes: 1 2-layer 9-inch cake; serves 12
Ingredients
Margarita Cake Layers
  • 240 milliliters (1 cup) milk, at room temperature separated (skim, low fat or whole will work)
  • 120g (~4 large) egg whites, at room temperature
  • 50g (~1 large) whole egg, at room temperature
  • 15 milliliters (1 tablespoon) pure vanilla extract
  • 300g (~1-1/2 cups) granulated sugar
  • 2 tablespoons lime zest (~2 limes)
  • 350g  (~3 cups) cake flour, sifted
  • 9½g (1 tablespoon + 1 teaspoon) baking powder
  • 5g (3/4 teaspoon) salt
  • 85g (6 tablespoons) unsalted butter, softened at room temperature
  • 85g (6 tablespoons) vegetable shortening
Margarita Frosting
  • 312g ( 2¾ sticks) unsalted butter, softened at room temperature
  • 113g regular or light cream cheese
  • 400g (~2½ cups) powdered sugar
  • 30 milliliters (2 tablespoons) tequila
  • 1 tablespoon lime zest (~lime)
  • 1g (1/4 teaspoon) salt
Instructions
Margarita Cake Layers
  1. Pre-heat oven to 350 degrees
  2. Grease and flour two  9-inch round pans and line bottoms with parchment paper
  3. In a medium bowl whisk together the egg whites, whole egg, ¼ cup of milk and vanilla; set aside
  4. In the large bowl of an electric mixer use your fingers to rub the lime zest into the granulated sugar, this will help to release the flavor from the zest; then, with the paddle attachment, combine the sugar / lime zest, sifted flour, baking powder and salt together on low speed for just 30 seconds
  5. Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
  6. Increase mixer to medium speed and beat for 1½ minutes
  7. Scrape the sides of the bowl add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
  8. Divide the batter into prepared baking pans; bake for 29-32 minutes or until a toothpick comes out clean from center of each layer
  9. Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal
  10. Once cake layers are completely cooled, use a serrated knife to carefully cut each layer in half horizontally, creating 4 cake layers; set aside and make buttercreams
Margarita Frosting
  1. Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy
  2. Add 1 cup of powdered sugar and mix on low speed for one minute; add additional cup and mix on low for one minute again; add remaining sugar, tequila, lime zest and salt
  3. Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy
Notes
Adapted from this vanilla bean cake
Cake best served within 24 hours; store leftovers tightly covered with seran wrap to avoid drying up to three days
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Margarita Layer Cake - the prefect summer birthday cake

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Margarita Cookie Bars

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Margarita Cookie Bars

Sometimes I think my brain has hit capacity and I can not learn or remember anything else.

Margarita Cookie Bars

Things like the day of the week and date are too much to keep track of.  All week this week I thought it was the day before.  On Tuesday I thought it was Monday, on Wednesday I thought it was Tuesday, and I still keep thinking today is Wednesday.  Maybe I’m just hopeful that I can will the week to last a little bit longer so that I have more time to get my work done?  Yeah, crazy thoughts.

Margarita Cookie Bars

And for some reason every day I have checked the calendar to figure out if it is still April or if we are on May 1st, 2nd or 3rd.  Oh, and this is all the while knowing that Cinco de Mayo is this Saturday.

Margarita Cookie Bars

Come on Lauren, put two and two together!  Well, good news for you- I may not have my head on straight these days when it comes to the calendar, but I was smart enough to realize I should bake something for Cinco de Mayo.  It isn’t a holiday I usually pay much attention to, but my sister is having a Cinco de Mayo housewarming party and I figured I better come prepared.

Margarita Cookie Bars

For someone who isn’t a huge fan of citrus desserts (as you know, I just recently got over my aversion to lemon), I surprisingly fell head over heals for this recipe.  Maybe it is that the lime flavored cookie bars are flavored just enough or maybe it is the creamy cream cheese frosting slathered over top.  Oh, or could it be the tequila in the frosting?  Whatever the reason, these cookie bars are hard to resist.  Head over to Fox for the recipe!

Blog, Recipes

It’s Margarita Time

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Margarita Cheesecake Bars with a Pretzel and Cookie Crust

This is one of those recipes that I came up with accidentally.  Sometimes I have bakers block and can’t think of anything new or interesting to make.  I was inspired by Victoria’s cookies and wanted to do something with lime and salt.  Then I remembered the cream cheese in my refrigerator and eventually these Margarita Cheesecake Bars were born.Margarita Cheesecake Bars with a Pretzel and Cookie Crust

Thanks to a combination of Vienna fingers and pretzels, they have a wonderfully balanced sweet and salty crust.  Topped with a layer of light but creamy lime cheesecake they become a perfect summer treat.  The lime and the salt reminiscent of a margarita and who doesn’t like that?

Margarita Cheesecake Bars with a Pretzel and Cookie Crust

Ok, I’ll be honest- I’m not the biggest margarita fan.  I prefer to save my sugar calories for more important things like dessert.  Cheesecake and a Vodka Soda with lime juice for me, please.

Margarita Cheesecake Bars with a Pretzel and Cookie Crust

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Margarita Cheesecake Bars

Yield: Serves 16

Ingredients

  • 3/4 cup Vienna Finger (or vanilla sandwich cookie of choice) crumbs (about 6 cookies)
  • 3/4 cup salted pretzel crumbs (about 1 1/2 cups of small pretzels)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 8-ounce blocks light cream cheese, softened
  • 3/4 cup sweetened condensed milk (I used fat free)
  • 2 eggs
  • 1/4 cup fresh lime juice (~2 limes)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Cooking Directions

  1. Pre-heat oven to 350 degrees
  2. Grease a 9×9 baking pan and set aside
  3. In a medium bowl, combine cookies, pretzel crumbs, butter, sugar and salt
  4. Press crust mixture into prepared baking pan and bake for ~7 minutes or until lightly browned; set aside
  5. Using an electric mixer and the whisk attachment, beat cream cheese on high for a few minutes until creamy
  6. Add sweetened condensed milk and beat into cream cheese
  7. Beat in eggs, lime juice and vanilla
  8. Stir in flour
  9. Pour cheesecake mixture over crust and bake for 25 minutes or until firm and edges are separating from pan

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Adapted from Eagle Brand

Margarita Cheesecake Bars with a Pretzel and Cookie Crust

Do you drink margaritas? If not, do you have a go-to drink?