As the warmer weather rolls in, I am moving towards lighter, no fuss, less time in the kitchen treats. I'm also taking advantage of the fruits that aren't in abundance, or as tasty during the winter months.
First up, a light, taste-bud-teasing blend of tangy, sweet and creamy...
|Said Orange to Lime before parting ways - "You've lost your zest."|
Initially, I intended to write a Father's Day post, but a few minutes in, I realized it was a little too heavy for the light, sweet fare I am featuring today.
My father died in a horrible car accident along with a couple of his friends when I was about five years old, so I remember very little about him. Although I had great male role models in my grandfather and uncles, I often wonder what it might be like to have my own dad. K also lost his dad a few years ago and we aren't parents, so Father's Day usually slips by unnoticed in our household - for now...
See what I mean? Sad...and this cake is anything but. So, on to greener, lighter, sweeter thoughts...
The always-too-short Summer arrives on Wednesday, and not a moment too soon!! Mind you, we have had some unseasonably warm weather since the start of Spring, so I really should be thankful.
One of my favourite things to do in the summer months is road tripping - especially up North. Let me just say that if you live in Ontario and have never visited Algonquin Park - YOU MUST. With over 7500 square kilometers, over 2400 lakes and 1200 kms of streams and rivers, one visit just won't do.
We have done three consecutive years there (okay some of that time was spent at cottage), usually around my birthday and sans-technology - our point and shoot camera being the exception. It is usually very difficult and at the same time a relief, to return to the city, at least for me. K would have us stay there permanently if he had his way.
|Loving my new cake stand, but really wish I remembered to remove the cake pan base and press the linens before photographing :-(.|
Back in the city, our backyard - well, our old back yard - was our miniature Algonquin, our serenity. This one is currently a work in progress resembling an overgrown construction zone, but we cleared a space temporarily to sit and enjoy this tasty mousse cake. Paired with Martinis and Mojitos, you would almost believe summer was already here.
This recipe is from The Big Book of Cakes & Cookies by Hannah Miles. I found myself in the clearance section of The World's Biggest Bookstore (now owned by Indigo) on my way back to the office after lunch a few weeks ago and made an impulse buy - a good one, I've determined. It is packed with 365 recipes, most of which I have bookmarked - but will probably never get to...
Flipping through the pages, I knew this mousse cake would be the first I would tackle. I replaced one of the limes with two tablespoon of Mojito kaffir Lime, purchased at the LCBO -
good great choice!
|This photo was included in a Key Lime Dessert line-up on Huffington Post Kitchen Daily.|
Try this recipe as is, with my change, or one of your own - you can't go wrong. It is creamy, yet light with just the perfect balance of sweet and tangy. The perfect summer sweet!
Better yet, the perfect Father's Day after BBQ treat. Hope you all have a great day with the man you call dad.
Happy Father's Day!!
Key Lime Mojito Mousse Cake (adapted from The Big Book of Cakes & Cookies)
Yields 8-10 generous slices
A creamy, sweet and tangy mousse sandwiched between a light vanilla cake - summer has finally arrived!
1 1/2 sticks butter, softened
1 2/3 cups superfine sugar
3 large eggs, lightly beaten
1 generous cup self-rising flour
1 tsp. baking powder
1 1/2 cups heavy cream (I used 35%)
1 1/4 mascarpone cheese
Juice and zest of 4 limes
Juice of one small orange
2 tbsp. Mojito Kaffir Lime (purchased at the LCBO)
1 tbsp. unflavoured powdered gelatin
2 tbsp. water
2 drops of Avocado green food gel
Confectioner's sugar for dusting
Preheat the oven to 325ºF. Grease and line a deep 9" springform cake pan.
Place the butter and 3/4 cups of the sugar in an electric mixer fitted with the paddle attachment and beat until light and creamy.
Gradually add the eggs, beating well after each addition.
Sift the flour and baking powder together and then gently fold into the butter/egg mixture using a large metal spatula or spoon.
Spoon the batter into the prepared pan.
Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pan for 5 - 10 minutes. Remove from pan and allow it to cool completely on a wire rack.
To a separate bowl, add the cream, mascarpone cheese, lime zest and juice, orange juice, mojito and remaining sugar and beat into a smooth cream.
Add the water to a small bowl and place over a saucepan half-full of simmering water, or use a double boiler if you have one.
Sprinkle the gelatin over the water in the bowl and stir until dissolved. Be careful not to overheat - this will cause the gelatin to lose its setting quality.
Stir the gelatin into the cream mixture, add the gel paste and beat the mixture again.
To assemble: Cut the cake in half, horizontally using a cake cutter or sharp, long knife. Return the bottom layer to the springform pan and clip the side of the pan back in place.
Pour the mojito lime mousse over the cake in the pan and then place the other layer of cake on top.
Refrigerate for at least 2 hours. When ready to serve, transfer to a cake stand or plate and sprinkle with confectioners sugar.