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|Lime Juice, Fresh Squeezed||200|
Preheat oven to 350°F. Sift the flour, sugar, baking powder, baking soda and salt. Put into a mixing bowl.
Whisk together the room temperature yolks with the honey and 4 1/4 grams of the milk and the vanilla.
With a paddle, work the softened butter into the flour mix with the remaining milk to make a paste. Add remaining liquid in two parts, scraping after each addition.
Pan in a 9×3-inch cake pan. Bake for 40 to 45 minutes.
Whisk together the lime juice, honey, zest and eggs.
Place over the double boiler.
Stir periodically and cook until 180°F. Strain through chinois, mount in butter and chill.
Formulation courtesy of National Honey Board