lime cake cubes

Ingredients

• 100 g butter (room temperature)
• 2 Organic Limes
• 500 g yogurt (1.5% fat)
• 4 medium eggs
• 100 g sugar
• 500 g semolina
• 1 packet baking powder
• 1 Pomegranate
• 2 tsp liquid sweetener

Instructions

1. 1.

   Melt the butter in a small saucepan and let it cool.

2. 2.

   Rinse the limes hot, then dry‑rub them and finely grate the zest over a bowl. Set the limes aside.

3. 3.

   Add yogurt, eggs, sugar and liquid butter to the bowl and whisk thoroughly with a hand mixer.

4. 4.

   In another bowl mix semolina with baking powder. Stir into the yogurt‑egg mixture until a smooth batter forms.

5. 5.

   Line the bottom of a 24x24 cm square pan with parchment paper. Pour in the batter and spread it evenly with a rubber spatula.

6. 6.

   Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) on the middle rack for 40‑45 minutes. Insert a wooden skewer into the cake; if it comes out clean, the cake is done; otherwise extend baking time by a few minutes.

7. 7.

   Meanwhile, separate pomegranate seeds from the shell. First cut a wedge at the stem end, then hold the fruit over a bowl and gently break it apart with slight pressure to release most seeds; remove any light membranes. Halve the limes and squeeze their juice.

8. 8.

   Take the cake out of the oven and poke it several times with the wooden skewer. Mix lime juice and liquid sweetener and brush the cake generously with this mixture.

9. 9.

   Let the cake cool in the pan, then cut into about 25 equal cubes. Arrange on a plate with pomegranate seeds and serve.