sugar redefined: lime & pink peppercorn

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i finally finished my very first book, sugar redefined. i’m so excited to actually accomplish something even though it was a self-published project, it was fun to experiment and learn in putting something together. to give you a little taste i will be posting 2 of the recipes from the sugar redefined to give you an idea of what you will find in its contents.

this cake features lime and pink peppercorn. it’s a very interesting flavor combination that actually has a bit of a story to it. in my last year of college my friends and i got accepted into a study abroad program to italy. italy was such an amazing experience and to be able to end college in such a fun way with my friends was perfect. one thing that i discover when visiting other countries is the odd flavored snacks that you find. this cake was inspired by a bag of potato chips! yes, potato chips. flavored with lime and pink peppercorn. my thought was if this combination is so good in a salty way, then it has to be good in a sweet way. so why not make it into a cake and add a tangy cream cheese frosting to go with it?

not only is the inside fun and different but the outside of this cake is to. i love the colors of the lime green and pink which helps highlight what the flavors are. you have green representing the lime and the pink for pink peppercorn. so cute and pretty on the outside but with a tangy, slightly spicy flavor on the inside.

this is what sugar redefined represents. odd flavors that you would never expect to see in a dessert. some people get super curious with odd trends in the food world, like charcoal ice cream. why not try out this fun book filled with surprises and beautiful cake photos.

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lime & pink peppercorn cake

makes one 3-layer, 6-inch cake

2 cups all-purpose flour
1 1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tbsp pink peppercorns, crushed
2/3 cup vegetable oil
3 eggs
1 tsp vanilla extract
zest + juice of 3 limes
3/4 cup buttermilk

preheat the oven to 350 degrees F and spray and line three 6-inch cake pans. in a bowl, combine the flour, sugar, baking powder, baking soda, salt, and crushed pink peppercorns and mix together with a whisk. in a separate bowl, combine the oil, eggs, vanilla, lime zest and juice, and the buttermilk and whisk together until fully mixed. pour the wet mixture into the dry and mix until fully combined. evenly divide the batter among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes, then carefully remove the cake and continue to cool.

buttercream

8 oz cream cheese
2 sticks unsalted butter
5 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp heavy cream

in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese and butter and beat until smooth, about 2 minutes. scrap down the sides of the bowl and then add the vanilla and powdered sugar and continue mixing until fully combined. gradually add in the heavy cream until it is a spreadable consistency.

you will find this recipe and many more unique flavor combinations in my book sugar redefined, now available as an ebook for $9.99 and as a hard copy.