Friday, June 12, 2009
Key Lime and White Chocolate Cake Squares and Foodie Friday
From the kitchen of One Perfect Bite...I needed a cake that would travel well. I wanted a cake that was out of the ordinary. Somewhere between want and need I stumbled on these lovely cake squares by Peggy Trowbridge Filippone. These buttery gems are a perfect mix of sweet and tart. The flavor of key limes combined with the richness of white chocolate produces a dessert that is rich, moist and memorable. For maximum flavor I urge you to use key limes. If they aren't available use Persian limes. The important thing is to give this recipe a try. It is really easy to do. To make them even more delicious, cover the bars with a white chocolate ganache instead of dusting them with powdered sugar. If you are looking for something so simple that it's sophisticated I urge you to give this signature dessert a try.
Key Lime White Chocolate Cake Squares...from the kitchen of One Perfect Bite
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 tablespoons or 1/2 cup) butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated Key lime zest (about 3 Key limes - zest first, then use them for the juice)
1 tablespoon (1 to 2 Key limes) fresh Key lime juice (see Note)
2/3 cup buttermilk
1 cup white chocolate chips
Key Lime Glaze:
1 cup powdered sugar
2 tablespoons (about 3 Key limes) fresh Key lime juice
Additional powdered sugar (optional)
1) Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease liberally with butter.
2) Blend flour, baking powder, and salt together in a small bowl. Set aside.
3) In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended. Add eggs, 1-1/2 teaspoons Key lime zest, and 1 tablespoon Key lime juice.
4) Into butter-cream mixture in large bowl, add 1/3 of flour mixture, stirring by hand until combined. Add 1/3 of buttermilk, stirring until combined. Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.
5) Spread batter evenly in pan. It will be thick. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Spread Key Lime Glaze (instructions below) evenly over top of warm cake and cool to room temperature. Just before serving, cut into serving pieces, and sift powdered sugar (optional) over top of the pieces. Serve immediately. Yield: 16 servings.
Key Lime Glaze:
While the cake is baking, whisk powdered sugar and 2 tablespoons Key lime juice together until combined and smooth. Use to glaze warm cake.
I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the event she sponsors.