LEMON-LIME CHECKERBOARD CAKE
Put a citrus spin on the iconic British Battenberg cake with our photo-worthy Lemon-Lime Checkerboard Cake. It's deceptively easy to make, but just as delicious as it looks.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
- In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
- To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
- Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
- Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
- Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
- In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
- Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 390 mg, Sugar 41 g, TransFat 0 g
LEMON AND LIME BATTENBERG
This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.
Provided by Martha Collison
Categories HarperCollins HarperCollins Cake Lemon Lime Dessert Bake Lemon Juice Lime Juice Almond
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment, allowing the parchment to overhang at the edges. Divide the tin cavity in half by pulling up the center of the parchment and folding a tall pleat to separate the halves. Make sure the pleat is as close to the center as possible.
- Cream the butter and sugar together in a bowl for 4-5 minutes, using a stand mixer or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1-2 tablespoons of the flour if the mixture curdles.
- In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half the mixture into a separate bowl.
- Add the lemon juice, lemon zest and a little yellow food coloring to one half of the batter, and do the same to the other half with the lime juice, lime zest and green food coloring, mixing until fully combined.
- Spread the lemon mixture into one half of the tin and the lime mixture into the other half, with the parchment dividing them, and bake for 20-25 minutes or until risen and golden. Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Use a serrated knife to trim the edges off the cooled sponges. Carefully cut the sides that have colored in the oven, as they can look off-putting if used in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross section. Mine are usually 2x2cm (3/4x3/4 inches). This will create perfect squares that stack properly on top of one another.
- Gently warm the lime marmalade in a small saucepan to loosen it and make it easier to spread, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate color on top of the bottom layer to create the checkerboard effect with the four strips.
- Lightly dust the worktop with confectioners' sugar, then roll out the marzipan into a large rectangle, trimming the edges so the rectangle is approximately 18x20cm (7x8-inches). Brush the top and sides of the assembled cake with the remaining marmalade, then place top-side down on to the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is covered. Press in the final section of marzipan or trim if it looks too long.
- Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.
LEMON & LIME BATTENBERG FROM CRAVE
-- Text excerpted from CRAVE © 2017 by Martha Collison -- Whatever flavour you use in a Battenberg has to complement the almond it is encased in, which both lemon and lime do strikingly well. This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction. The unusual green-and- yellow-coloured squares are a refreshing change from the soft pink and yellow, and I love that the flavours match the colours. It's not as hard as it looks to get a perfectly formed chequerboard, but you will have to succumb to getting out the ruler and vigilantly measuring each section of cake. A great baker's perk here is gobbling up the offcuts, so keep trimming the sponge until you are happy with the dimensions. -- Photo credit ©Laura Edwards --
Provided by Food.com
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- You will also need a 20 x 20cm cake tin.
- Preheat the oven to 180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment, allowing the parchment to overhang at the edges. Divide the tin cavity in half by pulling up the centre of the parchment and folding a tall pleat to separate the halves. Make sure the pleat is as close to the centre as possible.
- Cream the butter and sugar together in a bowl for 4-5 minutes, using a stand mixer or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1-2 tablespoons of the flour if the mixture curdles.
- In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half the mixture into a separate bowl.
- Add the lemon juice, lemon zest and a little yellow food colouring to one half of the batter, and do the same to the other half with the lime juice, lime zest and green food colouring, mixing until fully combined.
- Spread the lemon mixture into one half of the tin and the lime mixture into the other half, with the parchment dividing them, and bake for 20-25 minutes or until risen and golden. Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Use a serrated knife to trim the edges off the cooled sponges. Carefully cut the sides that have coloured in the oven, as they can look off-putting if used in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross section. Mine are usually 2 x 2cm. This will create perfect squares that stack properly on top of one another.
- Gently warm the lime marmalade in a small saucepan to loosen it and make it easier to spread, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate colour on top of the bottom layer to create the chequerboard effect with the four strips.
- Lightly dust the worktop with icing sugar, then roll out the marzipan into a large rectangle, trimming the edges so the rectangle is approximately 18 x 20cm. Brush the top and sides of the assembled cake with the remaining marmalade, then place top-side down on to the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is covered. Press in the final section of marzipan or trim if it looks too long.
- Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.
- Recipe courtesy of CRAVE by Martha Collison. Get the book here: https://www.amazon.com/Crave-Brilliantly-indulgent-Martha-Collison/dp/0008238634.
Nutrition Facts : Calories 388.1, Fat 22.8, SaturatedFat 12.3, Cholesterol 122.5, Sodium 474.4, Carbohydrate 41.7, Fiber 1.6, Sugar 23, Protein 6.1
LEMON, LIME AND BITTERS
Supposedly the traditional drink at the 19th Hole in Australia, I think you're more likely to find this drink at a pub. Summery and simple, yet elegant and "special" enough for a special occasion.
Provided by Chickee
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Rim the inside of a glass with 5-6 dashes of Angostura aromatic bitters.
- Swirl until the glass is evenly coated with Angostura aromatic bitters then add ice.
- Fill glass with Lemon squash or solo and a shot of lime cordial and/or fresh lime juice. ( For a low-cal version fill glass with soda or use diet drinks).
- Garnish with a slice of lemon and/or lime.
LEMON-LIME BARS
This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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