Lime Sunflower Cake

I began this blog with a recipe from the Williams-Sonoma kitchen. I'm back there for their Lime Sunflower Cake - a recipe from Flo Braker's 'Sweet Miniatures' (Chronicle Books, 2000). This is the most beautiful cake pan ever. Be sure sure to butter and flour the mold really thoroughly before tipping the batter in to avoid the unthinkable scenario of the cake refusing to unmold itself.

Serves 16.

Ingredients

2 1⁄2 cups cake flour
2 tsp baking powder
1⁄2 tsp salt
1 cup milk
1 tbs dark rum
1 tsp lime oil
16 tbs (2 sticks) unsalted butter
1 1⁄2 cups granulated sugar
3 eggs plus 1 egg yolk

Glaze:
6 tbs water
1 tbs granulated sugar
3 tbs unsalted butter
1 cup plus 2 tbs sifted confectioner's sugar

Confectioners' sugar for dusting

Method

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350ºF. Grease and flour a sunflower cake pan.

Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside. In a small bowl, combine the milk, rum and lime oil and stir to mix; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs and egg yolk one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Pour the batter into the prepared pan and, using a rubber spatula, spread the batter so the sides are slightly higher than the center. Bake until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for about 15 minutes.

Meanwhile, make the glaze: In a small saucepan over medium heat, combine the water, granulated sugar and butter. Cook, stirring, until the butter has melted and most of the sugar has dissolved, about 2 minutes. Let cool for 1 minute. Add the confectioners' sugar and whisk until smooth.

Tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving.

Lime Sunflower Cake in Williams-Sonoma sunflower pan