Lime Pudding Cake with Finger Limes

by Suzanne on October 1, 2012

in Sweet Things

You might be asking yourself what are finger limes?  You are not alone, I had no idea what they were either until I was contacted by Megan from Shanely Farms asking me if I would like to try some.  Well, of course I would like to try them.  I awaited their arrival with anticipation then they got here and they were so adorable.  Not only are they cute they have a nice citrus flavor to them but the flesh is not like a regular lime. You can see that they have clear to pinkish little beads or pearls as flesh. There are a couple of ways to get the  flesh to come out of these little jewels, one way is to cut in  half and scrap out the flesh. Another way to get all the  pearl beads out is to cut off the end of one finger lime then squeeze out all the flesh.  When you bite into the tiny  beads they burst a nice lemon-lime flavor. The season for finger limes is late August to February, so although everyone is getting pumpkin and apple recipes out there right now, there is still room for some fresh citrus for the season.

After receiving the finger limes I wasn’t sure what to do with them until I read more about them from Shanely Farms.  Finger limes are to be used anywhere you would use the traditional lime.  The pulp doesn’t juice like the regular limes so I used both types of limes in my recipe here, along with the zest from the traditional limes.  The results were fantastic in the recipe that I adapted from a lemon pudding cake.  The cake is melt in your mouth good with a fresh zing from the limes.  This cake could be served in individual souffle cups as well as a whole cake as I did.  There is no need for ice-cream or whip cream because this cake can stand on it’s own with just a light dusting of powered sugar.

Lime Pudding Cake with Finger Limes

Recipe adapted from Two Peas in their Pod
4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/2 tablespoon lime zest
pearls from 3 finger limes
3 large eggs, at room temperature, separated
1/3 cup lime juice
1/3 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
Powdered sugar, for dusting

Step 1: Preheat the oven to 350 degrees F. Butter a 1-quart souffle dish. (You can use smaller dishes or ramekins, if you want individual servings, I used a deep dish stoneware pie pan).
Step 2: In the bowl of a stand mixer, beat the butter at medium speed until light and fluff.  Add the sugar and lime zest and lime  pearls and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lime juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lime juice, flour and sour cream.
Step 3: Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
Step 4: Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
Step 5: Lightly dust with powdered sugar. Serve warm.

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1 Laura (Tutti Dolci) October 1, 2012 at 1:52 pm

What cute limes! I love anything citrus, your cake looks so moist and delicious!

2 Erin @ Dinners, Dishes and Desserts October 1, 2012 at 2:14 pm

I have never seen those limes before – how cute are they! This cake looks gorgeous!

3 Patty October 1, 2012 at 4:26 pm

I’m a big fan of pudding cakes;-) I like the idea of a lime pudding cake and the look of the finger limes, such a pretty bright green color. My friends have a Key lime tree and they just sent me a large box of limes so I’ve been trying to decide what to make with them this week, right now I’m drinking sparkling water with a squeeze of lime;-)

4 CCU October 1, 2012 at 8:52 pm

That pudding looks delicious and what a very cute ingredient 😀

Choc Chip Uru
P.S. Come over and enter my international giveaway to celebrate my blogiversary!

5 The Café Sucré Farine October 2, 2012 at 7:16 am

I’ve never heard of these before but they sounds wonderful as does your yummy pudding. Love that picture of the spoonful, looks amazing!

6 Valerie October 2, 2012 at 9:10 am

Love that you’re using limes in pumpkin season! 😀
This pudding cake is luscious! If only I could grab a fork right through the screen…

7 Jessica@AKitchenAddiction October 2, 2012 at 10:49 am

Oh, I want to try finger limes!

8 Lisa {AuthenticSuburbanGourmet} October 2, 2012 at 10:14 pm

WOW – your pudding cakes looks and sounds simply amazing!!! I just wish I had a bite or two or three of it right now. Loved learning about these limes – never seen them before. Lovely photos!!

9 Terra October 2, 2012 at 11:23 pm

I have never seen finger limes, I totally need to find some! Your pudding cake looks beyond fantastic! I love moist desserts, I definitely need to make your gorgeous recipe! Hugs, Terra

10 Jean (Lemons and Anchovies) October 3, 2012 at 9:14 am

I’ve never heard of finger limes before–they’re pretty!

This is the kind of refreshing treat that would be perfect for Indian summer here in SF bay area. Looks great!

11 Sophie October 3, 2012 at 3:42 pm

A superb & tasty creation! I have never seen finger limes before! But I will be on the look-out for them!
What a truly & tasty dessert! I love the sour cream in here: yummmmm!

I have made your scallop spring rolls & loved them so much, so did my hubby Peter!

12 Amy (Savory Moments) October 3, 2012 at 5:20 pm

This cake looks amazing! I adore pudding cakes. I have heard of finger limes, but have never seen them before. They look fun!

13 Roxana | Roxana's Home Baking October 10, 2012 at 3:59 pm

I’ve never heard of finger limes before. They are so cute!
And the pudding looks great. So moist, i can only imagine how delicious it is

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