Lime Cake Squares
Lime Cake Squares - Baked with semolina and soaked with juice: Satisfying piece by piece
Healthy, because
Even smarter
Nutritional values
The cake is low in fat and soaked with freshly squeezed lime juice that provides vitamin C. Secondary plant substances from the pomegranate reduce oxidative stress, which causes our cells to age and damages the heart and vessels. In addition, these so-called polyphenols can reduce inflammation processes.
The pastry is a much less sweet reference to oriental semolina cake, which is soaked in plenty of sugar syrup. Variation: drizzle with orange juice, sprinkle a few chopped pistachio kernels over it and add orange fruit fillets.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 78 mg | (2 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 48 mg |
Ingredients
- Ingredients
- 4 ozs butter (room temperature)
- 2 Limes
- 1 lb Yogurt (low-fat)
- 4 eggs
- 4 ozs sugar
- 1 lb Semolina flour
- 1 pinch Baking powder
- 1 pomegranate
- 2 tsps liquid Sweetener
Kitchen utensils
Preparation steps
Melt the butter in a small pot and allow to cool.
Rinse limes, wipe dry and finely zest. Set limes aside.
Beat together yogurt, eggs, sugar and melted butter thoroughly with a hand mixer.
Mix semolina flour in another bowl with the baking powder. Add to the yogurt mixture, mixing until a smooth batter.
Line the bottom of a square baking pan (24 x 24 cm) (approximately 9 x 9 inches) with parchment paper. Add batter and smooth with a rubber spatula.
Bake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden and a skewer inserted into middle comes out clean, 40-45 minutes.
Meanwhile, halve pomegranate, then hold over a bowl while rapping on the shell to release seeds. Scrape out any remaining seeds into bowl, then peel off any skins. Squeeze juice from reserved limes.
Remove the cake from the oven and prick all over with a wooden skwer. Mix lime juice and sweetener to taste and spoon over the cake.
Allow cake to cool in baking sheet, then cut into 25 squares. Serve with the pomegranate seeds.
