Multi Flour Lime, Banana and Mint Cake

This tasty cake started, once again, with a few ripe bananas that I needed to put into good use. To make for an easy preparation, I’ve decided to mix the cake batter using the food processor only, and so, I started with chopping up a whole lime in it. Using the whole lime this way gives the cake a pleasant, subtle acidity and wonderful aroma, along with a slight bitterness, much like in a good marmalade, one of my favorite ingredients.
The said bananas also found their way to the batter, along with a handful of mint, which added wonderful fresh, herbal aroma. While at it, I’ve decided to experiment again with different types of flour for the cake. This time I’ve used millet, oats and spelt flour – all contributed their unique textures and nutritional values to the cake. For added aromas and flavor, I topped the baked cake with lime icing and fresh mint leaves.
The result was an aromatic and tasty cake, just perfect for the season. Try it and enjoy.

Notes:
* The batter is sweetened with only one cup of sugar, as, along with the addition of the bananas and the sugar in the icing, is sweet enough, at least for me. If you prefer a sweeter cake, you can increase the amount of sugar according to your taste.

Makes: 1 X 10” (25cm) loaf pan
Prep time: 15 minutes
Baking time: 50-55 minutes

Ingredients:
For the cake:
1 large lime, washed and cut into large cubes
2 large ripe bananas
½ cup fresh mint leaves, packed
2 L eggs
¼ cup oil
1 cup sugar
½ cup spelt flour
½ cup millet flour
1 cup whole oats flour
2 tsp baking powder
¼ tsp salt
For the icing:
½ cup powdered sugar
About 1 tsp lime juice
1 Tbs lime zest
Fresh mint leaves

1. Preheat the oven to 340F (170C). Line a 10” (25cm) loaf pan with baking paper.
2. Place the cut lime in a food processor bowl, fitted with the metal blade, and process coarsely. Add the bananas, mint, eggs and oil, and process to a creamy mixture.
3. Add the sugar, spelt, millet and oats flour, baking powder and salt, and process to form a smooth batter.

4. Pour the batter into the lined pan. Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 5 minutes, before transferring to a rack to cool to room temperature.

5. The icing: in a small bowl, whisk the powdered sugar with a few drops of lime juice, to form a thick, yet runny icing. Add the zest, mix and drizzle over the cake. Garnish with mint leaves. Let the icing set before slicing.

43 thoughts on “Multi Flour Lime, Banana and Mint Cake

    • Tasty Eats Ronit Penso says:

      Thank you Mary! I do love to mix “this and that” and see if it works out (or not!) – however, it’s all done while relying on some trustworthy basic recipes, so it’s easier than it seems. This cake turned out so tasty, it was worthy of documenting. :)

      Like

    • Tasty Eats Ronit Penso says:

      Thank you Marcellina, I’m glad to know the recipe came in such good timing. Adding the whole lime was an experiment that worked so well and was worth sharing. I hope you’ll enjoy it too. I’ll be happy to read your comments. :)

      Like

  1. Sheryl says:

    The cake looks delightful. I often use lemon peel in recipes, but have never used lime peel (or whole limes). With lemons I tend to think that the white pithy part might very bitter and try to avoid including it when I grate the peel.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Sheryl, I’m glad you liked the cake.
      The white pithy part is indeed bitter, more so in lemons than in lime. However, here I’ve used it deliberately, as, much like in a good marmalade, the slight bitterness adds another wonderful layer of flavor. Worth trying! :)

      Liked by 1 person

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