To infuse cakes with more flavor, do as pastry chefs have long done and douse them with a simple syrup after they come out of the oven. Poking holes all over the cake before doing so ensures the maximum reward for your efforts. In this recipe, a lime and honey cake is soaked with a lime and honey syrup that also includes passion fruit, for more tropical tastes. The cake itself is a marvel of moistness thanks to the eggs, brown sugar, and plain yogurt.
- 100 milliliters passion fruit pulp
- 50 milliliters water
- 2 lime (juiced)
- 100 grams agave nectar (or honey, or to taste)
- 80 grams butter
- 4 eggs (organic)
- 200 grams light brown sugar
- 1 lime (zested)
- 50 grams agave nectar (or honey)
- 270 grams natural Greek yogurt
- 1 teaspoon vanilla bean paste
- 300 grams spelt flour (sifted)
- 2 teaspoons baking powder (sifted)
- greek yogurt
- lime zest
- Grease a round cake pan approximately 20-25 cm (approximately 8-10 inches) diameter.
- Line bottom of pan with parchment paper. For the syrup, heat passion fruit pulp, water, lime juice, and agave or honey in a saucepan and bring almost to a boil.
- Reduce heat and simmer on low heat for 5 minutes.
- Set aside and let cool. Melt butter and let it cool.
- For the cake, whisk eggs, light brown sugar, lime zest and agave or honey in a bowl with an electric mixer until the mixture is light and fluffy.
- Add butter, yogurt and vanilla paste.
- Mix well.
- Add spelt flour and baking powder.
- Gently fold into cake batter.
- Transfer batter into cake pan.
- Bake in preheated oven.
- Remove cake from pan while it is still warm.
- Pierce the surface with a toothpick or fork and slowly pour syrup over cake.
- Let cool.
- Serve cold with Greek yogurt and lime zest.