I love citrus flavours. As fruits by themselves, in dressings, as juice and especially in dessert. My lemon loaves are a favourite with family & friends, but I’m always looking for new ways to bring citrus into desserts. This mosambi (sweet lime) loaf is very close to my heart because it uses my all time favourite citrus fruit 🙂
Growing up, mosambi was something we all loved. We ate it as is and also drank litres of freshly squeezed juice with a little black salt sprinkled on the top. It is super refreshing and very tasty!
My sister and I have spent a lot of time devouring mosambi after mosambi, walking around with the wedges stuck in our mouths so just the green peel shows while we nibbled on the fruit inside. Yes, silly I know 🙂 such great memories none the less. This cake uses the zest and the juice and makes for a fragrant, light cake.
I used whole wheat to make it a wee bit healthier, but it is still light like you’d want it to be. A little mosambi glaze over the top, once it’s baked, allows the mosambi flavour to seep through the cake even more, adding that little extra punch as it cools.
The cake smells amazing and tastes delightful too. It is airy and mild and makes you want to eat many slices at once. Trust me!
I sent this cake to a few friends and all of them loved it. This is a definite winner!
It takes me back to my childhood and definitely makes me very happy. I’d bought the mosambis to have fresh juice, but I’m glad I decided to go this route instead 🙂
It’s perfect with your evening chai/coffee or even as a little nibble when you need a little happiness during your day.
Go get some fresh mosambis and try this out. I promise you won’t regret it 🙂
1.5 cups (180g) whole wheat flour/atta
1/2 tsp baking soda
1/4 tsp salt
2 tbsp mosambi zest
100g butter – room temp
1/2 tsp vanilla extract
1/2 cup (60g) brown sugar
1/4 cup (50g) granulated sugar
1/3 cup yoghurt/curd
1/8 cup (25 ml) freshly squeezed mosambi juice
1/8 cup mosambi juice
2 tbsp sugar
Pinch of salt
- Grease and line a 9 inch loaf pan. Pre heat the oven to 170C
- Whisk the butter and sugars for 2-3 mins till light and fluffy
- Add the eggs one by one, mixing well after each addition. Mix in the vanilla and mosambi juice till combined
- In a small bowl, sift the flour, baking soda and salt. Mix in the mosambi zest
- To the wet batter, add the flour and yogurt alternatingly, starting and ending with flour
- Transfer the batter to the pan and bake at 170C for 40 mins till done (tester comes out clean and the cake springs back to touch)
- While the cake is baking, mix the ingredients for the glaze. Pour over the warm cake once it is out of the oven (poke a few holes over the cake before pouring the glaze)
- Let the cake cool and then remove from the pan. Slice and serve!