I mentioned earlier this month that I had bought some blood limes. Blood limes are a fascinating cross between the native finger lime and a mandarin, or maybe a Rangpur lime, the story seems to vary. They’re oval, and about 2-3cm long with generally dark red skin.
Unlike the finger lime which has quite a strong resinous flavour in the peel, the blood lime rind is quite mild, and it also has almost no pith, so doesn’t have any of the usual lime bitterness. The flesh has a clear, tart flavour, with a slight floral/herbal note from the peel. Overall, I think it’s an ideal citrus fruit to use whole.
With this batch, I froze some for slicing and juicing in drinks for summer (just pop whole in a zip lock bag), used some for marmalade (recipe to follow), and used quite a few in this amazing cake. Warning up front – I love this combination, but people who don’t like tart desserts will probably want to give this a miss. The cake is deliberately not very sweet, and absolutely full of pureed limes, skin and all. The icing, in contrast, is sweet and rich, and I would find it too cloying on a sweeter cake; but on this, and topped with the fresh sourness of the lime pulp, it’s perfect.
As with the more common orange and almond, this is a very moist cake, and if you use the slivered almonds, the processed almonds and coconut give it a ‘nubbly’ texture. I really like this, but if you prefer a slightly drier and smoother texture I suggest using almond meal and desiccated coconut.
Blood lime, coconut and almond cake with white chocolate icing
Adapted from two flourless lime cake recipes on the SBS and Serious Eats sites
- 350g blood limes
- 200g almond meal (or slivered almonds)
- 100g shredded coconut
- 275g caster sugar
- 6 eggs
- 1 tsp baking powder
White chocolate icing
- 75g white chocolate
- 100g butter
- 100g icing sugar
- 60g sour cream
- 2 extra blood limes
Cover the 350g blood limes with water in a medium saucepan, and simmer for 30-40 minutes until tender. Remove from heat and allow to cool completely. Drain, reserving the liquid if you want to make marmalade.
Preheat oven to 180C and grease and line a 23cm (9”) springform pan. Cut each blood lime in half, and press on it to squeeze out the pulp and any seeds. Remove the seeds, reserving the pulp and lime halves as pictured above. Don’t worry if you miss a few seeds, you won’t notice them once pureed.
Add blood limes to food processor and pulse until roughly chopped. Add coconut (and slivered almonds if using) and process until finely chopped. Once chopped, add sugar, almond meal if using, eggs and baking powder. Process until thoroughly combined, scraping sides as needed.
Pour mixture into pan and bake for 30-40 min until golden brown and a tester comes out almost clean (it’s a moist cake so a few crumbs will stick). Cool cake in the tin.
For the icing, melt the chocolate in the microwave on medium power. Beat the butter and icing sugar until fluffy, then beat in the sour cream. Finally, beat in the melted chocolate until the icing is thick and smooth. Spread the icing roughly over the cake and top with the pulp of the extra two blood limes. If you want thicker icing or want to ice the sides I suggest doubling the icing ingredients.
Thank you for teaching me about blood lime. I have never used it but it sounds like a great addition to a cake. Thanks so much for sharing knowledge.
Thanks Liz – it’s nice to be able to talk about some of Australia’s fascinating local ‘bush’ foods – and turn them into delicious meals!
Oh yum, that looks like it should be paired up with my coffee right now…(well 2.5 minutes ago ideally.)
LikeLiked by 1 person
If I could float a piece over by magic carpet I would – it is very delish 🙂
The Bard of Avon said:
Great recipe, tantalizingly exotic!
The problem with recipes featuring tantalizingly exotic ingredients is where to get the tantalizingly exotic ingredients, without which you have to remain permanently tantalized. But assuming that hurdle can be cleared, are the two reserved blood limes for the icing raw, or part of the cooked 350 g?
Thanks Bard, the two extra limes are raw, so it’s the fresh pulp on the top. I’ll clarify the method to make that clear. You could use normal limes, but blanch them a couple of times and then cook in fresh water. Let me know if you give the cake a try…
The blood limes sound interesting… I think I’ve seen them in my travels… may I ask where you found them? : )
Hi Lizzy, I got them from Pipers Creek Grove at Dondingalong, on the mid-north coast. I have seen small punnets occasionally at the Belconnen Markets, but not consistently, and quite exy. These were about $40 for 3kg I think. I’m not exactly sure as I split a box with my mum, and she ordered them 🙂
They’re out of season now, but well worth looking up next year from May…
Well, Beck, I’m glad you answered those questions for the Bard, as we’re about to make your gorgeous looking cake and the only blood limes left are either in my marmalade or frozen in thin slices. So it’s off to the lime tree and the blanching pot for us! Thanks for posting this scrumptious looking cake.
PS we’ll be serving it up tomorrow for two old friends from SA. I know they’re going to love it.
Fantastic!, let me know how it turns out with the standard limes…
Mmmm, yummy. I’m thinking I might use this icing for my cupcakes – this icing will be fine for piping, won’t it? And also, what can i use to replace the sour cream (none here….) – cream cheese??
Yes, it’s quite thick so should be fine – if it’s still warm then chill slightly first to firm up the chocolate a bit. To substitute for the sour cream, I’d use creme fraiche – I assume you have that 😉
Our friends from SA have just eaten your blood lime cake with us. Yum! We used some frozen blood limes that I usually plop into my G&T on top instead of the Tahitian limes I was going to use, and you’re right – the sourness is wonderful! I think the marmalade worked well, too. Of course I greatly reduced the sugar. Thanks for this lovely, innovative afternoon tea complement. BTW Noumeagirl, the icing is fabulous!
Glad you enjoyed! what did you reduce the sugar in – the marmalade or cake?
Pingback: Blood Lime Marmalade | In Search of Golden Pudding
Pingback: In My Kitchen (and Garden): June 2015 | In Search of Golden Pudding
Yes, thanks also for the information about blood limes. I’ll keep an idea out for them. I’m already a big fan of blood oranges. Then I’ll come back to your lovely recipe! 🙂
LikeLiked by 1 person
Pingback: Lemon Myrtle and Macadamia Banana Bread for NAIDOC Week | In Search of Golden Pudding
Pingback: Aniseed Myrtle & Gin Muffins | In Search of Golden Pudding
Pingback: What to do with a glut of…citrus | In Search of Golden Pudding
Pingback: In My Kitchen: October 2014 | In Search of Golden Pudding