Cranberry Lime Torte

I am beginning to think that the Great Scone Explosion of 2011 is going to be replaced by the Great Cranberry Explosion of 2011. But fear not, comrades, there are more scones coming your way! However, I do still have some cranberries, and since I made scones with them last week that were heavily studded with orange, I wanted to go in a different direction. Cranberry and walnuts, I thought. No walnuts. Cranberry and lemon, I thought. No lemons. But reader, I had about 7 limes! And so, this torte was born:)

Cranberry and lime actually make for a lovely tart and tangy combination, and I am so glad that I found myself in this walnut-less and lemon-less predicament. Also, I have to admit that colors are a bit Christmas-like. šŸ™‚

I love making little tortes in my Springform pan–thin and light, you can totally have two slices:) Right? Actually, we happened to have some fresh whipped cream on hand, and it was a *divine* addition.

Right before I pop tortes in the oven, I like to give them a nice sprinkling of sugar, either the chunky crystals or regular sugar, to form a nice crunchy crust. I am nothing if not a creature of habit. Look at those cute little cranberries swimming in an ocean of deliciousness!

I also thought the way the cranberries exploded in the torte was really pretty:) This was a really lovely and unique little experiment, and I will definitely make it again!

Cranberry Lime Torte

-1 c sugar, plus some for sprinkling on top, if you like
-Grated zest and juice of 2 limes
-2 eggs
-1/4 tsp salt
-1 c flour
-8 Tbsp butter, melted and cooled
-1 c fresh cranberries

-Preheat oven to 350F. Butter a Springform pan (or cake pan or pie plate).
-Grate the 2 limes and mix the zest into the sugar with your fingers. Whisk in the eggs one at a time, followed by the lime juice and the salt.
-Stir in the flour, fold in the melted butter, and, finally, stir in the cranberries.
-Pour the batter into the cake pan, top with extra sugar if you like, and bake for 25-30 minutes. The torte doesn’t really brown much on top, so it’s best to test it with a toothpick.
-Let cool for 5-10 minutes, release from the Springform pan, and enjoy! If you happen to have any fresh whipped cream in the fridge, it is heavenly on this torte!

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