Author Notes: This recipe uses Ina Garten's Lemon Yogurt Cake as a base. I really like her recipe because it produces a really moist cake with a nice crumb. I have been trying to adapt it for more savory uses but have been unsuccessful so far. This is a sweet loaf cake with some unusual flavor combinations, but I think its really splendid. Hope you do too! —whatsjohneating
Serves: 1 cake
zest of four key limes
cup key lime juice (about 6 key limes)
cup Thai basil
cup olive oil
teaspoons baking powder
ounces can of coconut milk
- Zest and juice your limes, give your basil a rough chop, throw the lot into a blender and give it a nice whir. Separate one of the three eggs and keep the yolk on deck cause we're gonna use it. Then, if you like to emulsify like I do, you'll pour the lime-basil mixture into a bowl, add that yolk and whisk in the olive oil drop by drop at first, and after a bit pouring in a steady stream, whisking the whole while. Keep this tangy little mixture on the side. We'll need it in a sec.
- Sift the flour, baking powder, and salt into a medium sized mixing bowl. In another, larger bowl, combine the yogurt, sugar, rest of the eggs (including the white from before) and the lime-basil emulsification. Make sure your liquids are nice and mixed.
- Add the dry ingredients to the wets, whisking it in only until combined. Pour the mixture into a greased loaf pan and bake it at 350º F for 40 minutes.
- While the loaf is baking, open your can of coconut milk and put it on the stove with 1/3 c of your sugar. Heat until the sugar dissolves and let it burn off a little liquid. This will be your glaze.
- When the loaf comes out, remove it form the pan after it cools for a sec and, using a large spoon or ladle, pour the coconut glaze over the cake, letting it soak in. Now you're done.