Our recipe for Angel Food Cake with Lime Drizzle relies on a sneaky shortcut (store-bought Angel Food cake) that gets dressed up at home with a decidedly tropical twist. The only real prep work here? You’ll dice the strawberries and pineapple, and boil, then cool, a tart lime syrup. Simply slice the cake and put each piece on a plate; add a few spoonfuls of fruit to every serving; then drizzle your lime syrup over the top of the soft, spongy cake and its accompanying fruit. The end result is so unique, not to mention tasty, nobody will question its origins.
¼ cup fresh lime juice, plus 1 teaspoon lime zest
¼ cup sugar
1 store-bought angel food cake
1 pint strawberries, hulled and sliced
12 ounces fresh pineapple, cut into ½-inch pieces
Sat fat 0g
How to Make It
Combine the lime juice, sugar, and ¼ cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves. Transfer to a bowl and refrigerate, stirring occasionally, until cool.
Divide the cake, strawberries, and pineapple among individual plates.
Add the zest to the lime syrup and drizzle over the fruit and cake.