The truth is, juicing key limes is one of those things that you equal parts do and don’t want to do.
It’s like wearing stilletos and also that shirt that should be tucked in but never stays put. It feels fabulous and painfully annoying all at once.
Key limes are the tiniest of fruits to juice. They hurt your fingers, and have more seeds per lime than I ever imagined possible. But! They contain such a perfect summer, tart flavor…that is my dad’s absolute favorite. This means on Father’s Day or his birthday each year, I become a self-made, kind of cranky key lime juicing lady.
It’s like the one night of the year I think that Friday night actually deserves a make-up retouch and fancy, impractically uncomfortable outfit.
Except I can’t decide if those nights are worth it. Mostly because everyone else in the restaurant is always wearing jeans. Key lime juiced desserts, however? No regrets.
I feel like this is the place to sell out and say yolo. Ugh. I just did that.
1/4 cup of key lime juice is kind of a lofty amount. It’s best to sit down in a chair, stop looking at the clock and juice already. Once the juice is strained (necessary…there are seeds everywhere), it replaces part of the water in a basic, boxed cake mix. Because clearly, when you’re putting effort into the limes, boxed mixes are perfectly acceptable.
Zest is involved too. It’s a simpler flavor maker to obtain.
You know how cake balls work. Right? Bake a cake. Crumble the cake like it’s your first birthday party. Fold in frosting (plus more zest for flavor). Form into balls…freeze…and dip in white chocolate.
Once you’re past the juice, this is an all sorts of simple and impressive dessert. I’m calling this a truffle, which is a fancy way of saying, I just spent all morning juicing limes, and really don’t want to put on my nice shoes now to impress you.
Can you understand?
Key Lime Cake Ball Truffles
1 boxed white cake mix
1/4 cup key lime juice
1/4 cup canola oil
3/4 cup water
3 egg whites
4 teaspoons key lime zest, divided
about 3/4 (of a 16 ounce) container of white (vanilla) frosting
white chocolate, for dipping (about 16 ounces)
Zest and juice key limes. Run the juice through a strainer and set aside. In a medium sized bowl, combine cake mix, lime juice, oil, water, egg whites and 2 teaspoons lime zest. Beat to combine, eliminating as many lumps as possible. Transfer cake mix to a greased 9×13″ baking dish and bake in a preheated 350° oven for about 25 minutes. Let cool.
When cake is cool, crumble into a clean, medium sized mixing bowl. Add frosting and remaining 2 teaspoons lime zest and stir to combine. Refrigerate for at least an hour. Then, form into small balls. Place on a baking sheet lined with waxed paper and freeze for at least an hour.
Dip cake balls in melted white chocolate and return to waxed paper to harden. Tint the last of the chocolate with green food coloring and drizzle over dipped balls. (Or, if you’d rather, decorate with green sprinkles.) Store in refrigerator.
For more recipes from Sarah, visit Baking Serendipity.