Let me let you in on a little secret: my aunt makes the meanest margaritas out there. Her recipe, involving almost equal parts tequila, cointreau and sugar is extremely popular with all guests, young and old, male and female. They’re incredibly yummy, and as I’ve already told you the alcohol ratio you might have guessed, also incredibly fun. So my mom had the brilliant idea to serve tons of margaritas during the wedding weekend and so proceeded to buy 35 kilos of limes. I’m not joking. Or exaggerating. She actually had 35 kilos of limes. Limes pack a punch. And so there’s absolutely no way she could’ve used all 35 kilos in three days… which means that we still have a fridge full of limes, even though I’ve had a party (in which I of course served margaritas) and baked two cakes involving limes since then. There’s just no way to go through them all! So I’m sharing with you one of the recipes that’s helping me put a dent in the never ending supply of limes around here: Lime and black sesame cream cake. It’s yummy, quick and not so heavy. A dense texture but a light flavor, the sort that you use your fork to get together all the last crumbs in your plate. Topped with a simple lime-icing sugar glaze, it manages to use a grand total of 9 limes! (Which means if I bake about 55 of these I might finally finish the job before they go sour). If you like sightly less sweet or for a more simple go-with-your-coffee look and taste, skip the icing and just dust it with a bit of icing sugar. Read more for the recipe, or if you’d like to suggest stuff I can do with limes, leave me a comment!