Zesty limette cake topped with icing sugar and fresh lime zest, served with a slice on a delicate plate.
Tea Dessert

Semolina cake with mate lime

Prepared with

EILLES TEE Mate-Lime

Herbal tea box featuring Mate-Lime blend with fresh lime and herbal notes on a pastel green background.
Difficulty Medium
Preparation time 30 minutes
Diet Vegetarian

Ingredients

Servings 10

Anzahl Zutat
3 Tea Diamond Eilles Tea Mate-Lime
250 ml Boiling hot water
2 large organic limes
4 Eggs
200 g Sugar
1 large pinch ground vanilla
1 large pinch Salt
125 g Wheat semolina
175 g Flour type 550
2 heaped teaspoons Cream of tartar baking powder
100 g Greek yogurt
200 ml Sunflower oil

For watering

Anzahl Zutat
50 ml Lime juice (freshly squeezed)
60 g Sugar

To decorate

Anzahl Zutat
4-5 TABLESPOONS Powdered sugar
- Lime zest from 1 lime
2 TABLESPOONS Sugar

Step by steps Preparation

  1. 1.Step

    Ingredients Tea Diamonds® EILLES TEE MATE-LIMETTE
    Place the three Tea Diamonds® EILLES TEE MATE-LIMETTE in a metal measuring cup and pour boiling hot water over them. Leave to infuse for 10 minutes. Remove the pyramid bag and leave the mate-lime infusion to cool.

  2. 2.Step

    Ingredients Limes, eggs, sugar, vanilla, salt, semolina, flour, lime zest, baking powder, mate-lime infusion, lime juice, yogurt, oil
    Wash the limes, grate the zest and squeeze out the juice. Beat the eggs, sugar, ground vanilla and salt in a food processor for 10 minutes until frothy. In the meantime, mix the semolina, flour, lime zest and baking powder. Add 75 ml of the mate-lime infusion, lime juice, yogurt and oil to the egg mixture and mix briefly. Briefly stir in the semolina and flour mixture.

  3. 3.Step

    Ingredients Oil, flour
    Pour the mixture into a very well greased and floured bundt tin (22 cm). Bake in a preheated oven at 175°C (top/bottom heat) for approx. 50-55 minutes on the 2nd shelf from the bottom (test with a skewer).

  4. 4.Step

    Ingredients Mate-lime infusion, lime juice, sugar, powdered sugar, lime zest
    Simmer the estliche mate-lime infusion (175 ml) with lime juice and sugar for 3-4 minutes to make a decoction. Immediately after baking, prick the cake several times with a wooden skewer and drizzle with the hot infusion a tablespoon at a time. Leave the cake to rest in the tin for 5 minutes and then turn out onto a cake rack and leave to cool. Just before serving, dust with powdered sugar and decorate with lime zest rolled in sugar.