Sweet Lime Cake with Chopped Cranberries | Mausambi Cake
From the minute I started making this Sweet Lime Cake with chopped Cranberries, till now I am laughing at myself. Nopes, not yet crazy! But sometimes it takes you an awfully long time to perfect a recipe and share it here on the blog. This awfully simple tea cake recipe has the goodness of season’s fresh sweet limes combined with the tang of dried cranberries. Perfect for breakfast with a cup of coffee or as a snack between the meals, this sweet lime cake is just too easy to make.
By the way, adding cranberries is totally optional. So, don’t get disheartened if you don’t have any in your pantry. Also, you can replace cranberries with raisins, dried currants or any other dried berries. Won’t suggest fresh berries as they tend to make the cake soggy!
It’s always funny how I buy Sweet Limes (Mausambi) and am never able to finish them up. Invariably they get pushed to the back and I totally forget about them. They are only discovered when they are way past their prime, and S totally declares them unfit for consumption.
How to make a Sweet Lime Cake – Ingredients List
- All-purpose Flour
- Sweet Limes
- Lemon Zest
- Dried Cranberries
- Baking Powder & Baking Soda
However, I find it so difficult to discard them. And then my quest for ‘Re-purpose Recipes’ begins.
What’s ‘repurpose recipe’?
These are those recipes which use ingredients when they are over-ripened or dried or just aren’t fit to be consumed as they were initially intended for.
For instance, when milk goes bad, I turn it into cottage cheese or paneer and use it in our chapatti dough. It’s healthy, makes the chapattis soft and saves the milk from going down the drain.
Since I have an infant for whom I cook separately, often I am left with a considerable amount of baby food that needs repurposing. Like, for 2 days in a row I had Applesauce left with me. So, I saved them in a Tupperware and baked an Eggless Plum Cake. Applesauce is an amazing vegan replacement for Eggs.
Now coming back to why I was laughing while baking this Sweet Lime Cake with Cranberries. I first baked this cake in 2017. It was just after I joined Taxmann as their Copywriter. I took it with me to the office and my colleagues got the taste of my baking for the first time. They saw my blog and marvelled at it for the rest of the day.
In the end, they demanded this cake once again. But I had no leftovers of ‘leftover’ Sweet Limes. So, I promised them to bake some time later. After a few months, I was pregnant with Aria and baking took a backseat!
What followed next was every time there was a mention of Sweet Limes, they would all team up to pull my ears for not baking the cake! I would again religiously promise them to bake it over some weekend.
Cut to this date, the team is scattered throughout the country and while I baked it, the only thing I can remember is how much fun we have had over the cake that remained unbaked in these past 2 years !!
So, it took me 2 years and 2 months precisely to bake the cake again and put it up here.
I hope it doesn’t take you that long to try it your end. Sweet Limes are amazing around this time of the year. Fresh, flavourful and full of juice. Make some good use of that in your baking. If you are looking for Sweet Lime recipes, then this cake should be on the top of your list!
Among different Sweet Lime recipes, this Cake recipe is probably the best way to include this citrus fruit in the form of snack. Add some chopped cranberries of any other dried berries to make it even more delicious.
- 1 cup Maida
- 1/2 cup Granulated sugar
- 2 Eggs
- 1/3 cup Oil
- 1/4 cup Sweet Lime Juice
- 2 tbsp Milk
- 1 tbsp Lemon zest
- 1/4 cup chopped dried Cranberries
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
Whisk the eggs, sugar and oil in a bowl till light and frothy.
Mix all the dry ingredients together and sieve them once.
Pre-heat the oven at 170C and grease & flour the loaf tin.
Now, add the dry ingredients in to the whisked eggs along with lemon zest, milk & Sweet Lime juice.
Do not over-whisk, simply till everything comes together.
Now, pour half of the batter in the cake loaf tin. Mix cranberries in the rest half of the batter and pour it over in the tin.
This step is important as the berries wont settle in the bottom and stick to the pan.
Give it a gentle tap, and pop it in oven for 40 minutes. Keep an eye, you oven may take lesser or more time. Just check if the skewer inserted in the centre should come out clean.
Once done, take it out and let it sit in the loaf tin for 15 minutes before taking out on a wire rack. Let it cool before slicing it up.