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!
Anyone who knows me more than a little knows that I have a curious love hate relationship with rules. Let me get into this a bit more: I love rules, as long as they don’t apply to me. I know, it’s a brazen, shameless philosophy, but I can’t really help it. What would our world be like without the proper guidelines for doing things in life? Chaotic at best. And I do love things that work smoothly and correctly, especially when it comes to my surroundings. But just don’t ask me to be part of those guidelines, because I will probably go crazy (er?) or run away. I don’t know why, but I just feel rebellious when someone says “That’s the way everyone does it. That’s why yo should also do it that way.” Not that I have something against systems or structures. I’d just rather appreciate them from the sidelines. I guess it’s just one of those things that make us who we are, because they suit us and keep us comfortable. And indeed I was comfortable making this cheese, because I didn’t adhere to any recipes (even though it’s my first time) and instead figured I’d go with whatever sounded best in my mind. The result was a beyond delicious, creamy spreadable fluffy goodness which can be whipped up in two hours and keeps for about a week in your fridge (not that it will last that long before you eat it). And, it breaks all the rules, which is my favorite part. For the first time making cheese, it’s easy and inviting to try more challenging recipes, even if that means I’ll have to do it the pre-established way. (Because I don’t think I can make up rennet…) But imagine the possibilities once you find that cheese is so easy to make! And this home recipe is open to all kinds of herbs and additions, such as garlic or chives. No rules, no fuss. Recipe after the jump.