Lucky St. Patrick’s Day Lime Cake

St Patrick’s Day Lime Cake topped with kiwi

St Patrick’s Day Lime Cake topped with kiwi

In the spirit of everything green for St. Patrick’s Day, here is a bright lime and kiwi cake with Mascarpone cheese.  The inspiration for this dish comes from the Polish blog mojewypieki, however I do not use any lemon and add the use of Jell-o.  Luck o’ the Irish to you!

Lucky St. Patrick’s Day Lime Cake
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 10-12

Ingredients
CAKE
  • 1 and ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¾ cup soft butter
  • 2 large eggs
  • ½ cup of milk
  • ½ cup of sugar
  • zest of 2 limes
  • 1 package of lime Jell-o powder
  • green food coloring
  • 4-6 kiwis for topping
FROSTING
  • 1 package (300g or 1 and ⅓ cups) of Mascarpone cheese, chilled (Costco occasionally has Mascarpone cheese, it’s hit and miss at my store)
  • 1 cup whipping cream, chilled
  • 1.5 tablespoons icing sugar
  • 1 teaspoon Kirkland pure vanilla

Instructions
CAKE
  1. All ingredients should be at room temperature and the flour and baking powder should be sifted together.
  2. Pre-heat oven to 340F.
  3. In a large mixing bowl beat the butter with the sugar until fluffy. (Use an electric mixer on medium/medium-high or it will take you forever)
  4. Add the eggs, one at a time, mixing after each addition until everything is smooth.
  5. Add the lime zest and jello powder, mix.
  6. Now we are ready to add, a third at a time each, the sifted flour mix and milk. We add a third of the flour mix, then a third of the milk, mix then add another third of flour mix and milk and repeat until all the milk and flour is added.
  7. Add the food coloring and mix through and then stop the mixer. It’s important to mix all ingredients thoroughly, which is why we do it in batches of one third at a time, but it is also important to not over mix as this will add too much air to the batter and cause the cake to raise very high in the oven and then collapse when removed.
  8. Pour the cake batter into a 22 x 25 cm baking pan, lined with parchment paper. Bake at 340F for about 30 – 35 minutes until a toothpick which has been inserted into the cake comes out dry
  9. Remove the cake from the oven and allow it to cool.
FROSTING
  1. Pour the whipping cream into a bowl.
  2. Using an electric mixer whip the cream until the cream reaches a sour cream like consistency, then add icing sugar, Kirkland vanilla and Mascarpone cheese. Continue to whip until peaks form.
  3. If the cake has not yet cooled to room temperature, refrigerate the cake frosting until the cake is ready, otherwise spread the frosting out evenly over the cake, and then decorate with the peeled and sliced kiwi.