I didn’t photograph the soup because…it’s soup. It just doesn’t tend to look as appetizing as other foods, unless you can use a fancy camera to photograph it in bright daylight on a lovely dish. That’s a lot of if. So let’s look at dessert instead. This is lime cake.
The recipe for this cake came from my humongous Bon Appetit Desserts cookbook, a compilation of sweetly tempting recipes I think it might take me a lifetime to try. This one appealed to me although I don’t typically like fruity desserts. I used 5 small limes instead of 4 large ones.
My carrot peeler stood in for the zester I’ve never seen fit to buy. Usually I toss the rinds to my citrus, using only the juice, so a zester hasn’t seemed worth the drawer space it would require. I ran into an eensy problem when measuring the juice. I needed 6 tablespoons…but how does a girl squeeze juice from a lime into a tablespoon with a steady hand and without wasting any? Yeah, I didn’t know either. So I took out two identical ramekins. I measured 6 tablespoons of water into one. Then I started squeezing lime juice into the other. When the liquid levels looked equal(ish), I called it good and proceeded with the recipe.
The cake ended up quite kicky–real citrus packs a flavor punch that imitation flavors can’t rival. Whew! But after a tomato-based soup of black beans, green beans, sweet potato, cumin, and spicy red pepper flakes, well, fresh lime was just the thing. Yee-um!
We also had the bread that came from this dough. You can see more about how I make it in this post.