Lime Time

I have a St. Patrick’s Day party to attend this month and I have been searching for the perfect dessert to take to the party. My first option – Fresh Lime Chiffon Cake. So, I make it for my monthly staff meeting to test it out. Making this frosted, three-layer cake was not as time intensive as the recipe and reviews on Cooking Light.com made it sound; although grating the lime rind got old after awhile. I think I need to investigate purchasing a better grating tool. I did thoroughly enjoy using our antique juicer for the lime juice and remembered fondly receiving it as a gift at a wedding shower about 1000 years ago.

The cake did not turn out as I imagined it would, even with the picture on the recipe. First of all – it was yellow! I had, for some reason, expected it to be green! Silly me. That’s one strike against it winning the St. Patrick’s Day Dessert Challenge. The taste was good, light and “refreshing” my staff members said (of course, I am paying them so what else would they say?). I, being impartial, did like the taste as it was uniquely tart and limey.
The recipe also suggested garnishing the cake with blueberries and mint – which I might try sometime. Reviewers on Cooking Light.com suggested using a different type of filling between the layers, which is an interesting idea. However, what would be a good jam/jelly/curd flavor to combine with lime?