|Mosambi (Sweet Lime) Cake|
I noticed a post on Facebook where a friend was making an effort to help a fruit farmer get a decent price for his produce (mosambis or sweet limes) by selling it via the social network. The usual route for farmers to the retail customers is through multiple middlemen which means the farmer gets paid a fraction of what you and me, the end users, actually pay for produce. In Mr Gaikwad's case he was getting roughly INR 12- 15 per kilo while we were paying around INR 70 per kilo. My friend Ranjit decided to try to bridge this enormous price gap and thus Luv Thy Farmer was born.
I bought a 5 kilo bag of mosambis for INR 300 - that's INR 60 per kilo for mosambis which turned out to be far better than the ones I'd bought from my online grocery store, and cheaper too. I did juice quite a few of them but these fruits were so fragrant I wanted to make something more than just juice. A cake was the most obvious thing that came to my mind and I set about looking at a few recipes to see what I could do.
I liked this recipe for Moist Lemon Bundt Cake on a blog called Amy Kay's Kitchen and I adapted it to include mosambis instead of lemons. I have also reduced the sweet elements that make up this cake. Here's what I did -
2 1/4 cups maida, sifted
2 1/4 tsp baking powder
1/2 tsp salt
4 large eggs
1 1/2 cups castor sugar
1 1/2 tsp vanilla extract
Zest of 2 large mosambis
1 1/4 cup milk
150 gms butter
Preheat the oven to 180C. Prepare a baking tin, either a Bundt pan or any regular shaped cake tin, by coating the inside with butter. I used a pastry brush to spread the butter evenly.
In a large bowl combine the sifted maida, salt and baking powder and set aside.
In the bowl of a stand mixer crack the four eggs and mix on medium speed till thickened. The eggs should turn a pale lemon colour. Add the sugar in small amounts beating continuously.
Add the zest and the vanilla extract and continue to mix.
Slowly add the dry flour mix, a little at a time incorporating completely into the egg mix.
Heat the milk and add the butter to it. Stir to mix and let the butter melt. Remove from heat. The milk shouldn't get too hot or boil.
Slowly add the milk-butter mix into the batter and let it all combine. You will get a runny batter.
Pour batter into the prepared cake tin and set it in the oven to bake for 30 to 35 minutes. A cake skewer inserted in the middle should come out clean.
You can drizzle the cake with a mosambi juice and icing sugar glaze if you like. I didn't because we are now a house full of diabetics and this cake is stretching the limits as it is! I just sprinkled some extra mosambi zest on top of the cake. The fresh burst of flavour from that zest was just superb.