Key Lime Mayo Cake

K E Y L I M E CA K E – is one of, if not my favorite, cake at the moment. Decided to do something a little different this Thanksgiving, and was a bit scared, but i did it anyway and it was awesome!!!

I compared three different recipes on Pinterest, thereby creating my own version and I’m not disappointed at all!

My secret ingredient is mayonnaise. Mayonnaise is essentially oil, eggs and vinegar. So this isn’t too far fetched. The oil content in the three recipes averaged 3/4 cup. The egg content averaged 4.5 eggs. I substituted oil for the mayo 1:1 at 3/4 cups. I used 3 eggs (the three recipes were anywhere from 3-6 eggs). After letting the cooked cake sit for 2 days to allow the lime flavor to set in and intensify, I frosted it with key lime cream cheese frosting and this is it. The best cake I’ve EVER made.

History – people used mayo in (chocolate) cakes back in the during WWII or the Great Depression when food scarcity forced cooks craving sweets to get creative.

To start just mix in a couple tablespoons of mayo to boxed cake batter for rich flavor. Mix a whole cup to really up the decadence or just substitute it in a regular recipe for the oil at the same amount. 1 cup oil = 1 cup mayo.

Smash Burger Heaven

An EatNakedAtlanta article, ©️20192oz. Wagyu Beef Burgers

S M A S H • B U R G E R S are so bomb! Y’all know how we do it. We do a lot of things, but in moderation. Like the old adage, “its not what you do every once in a while, but what you do every day.” Naked means portion control is just as important as what it is. Focusing on quality and quantity of the food we eat means using top ingredients.

Bc dads make the best burgers, in honor of Fathers Day, we decided to do our take on burgers (diner-style or “smash”). One of my fond dad memories growing up in Atl was him taking me to @steaknshake. It was there I had my first ever burger of this kind.

We took a .lb of mishima reserve ground wagyu beef – divided it into eight 2oz balls. Wagyu is quality beef. Yup at 2oz, these are more along the lines of sliders. All good in that i find myself satisfied after two tiny burgers, loaded with any variety of toppings. Since they’re small in size, you can even dbl these, add bacon and cheese for bacon dbl cheese smash burgers. Once you have these in 2oz balls, feel free to portion, season and freeze unused ones for another indulging session.

One of the keys to a good smash burger is to not handle alot. That said, combine desired dry seasoning in separate bowl. Once combined, sprinkle on balls. Rotate/turn, continue to season, portion, cook and/or freeze. If freezing, do two per sandwich bag for quick access later.

For the ones you’re cooking, pre-heat a cast iron skillet, til hot. If greasing, use an oil with a high heat point, like avocado oil. Place the balls in the hot skillet and immediately smash it with a spatula and cover (to prevent splattering. Cooking time depends on the desired doneness (30-90 secs on each side). Remember these burgers are only 2oz each. We prefer medium rare, so 40 seconds each side is perfect. Top with cheese upon flipping.

Get creative with your toppings. We topped these with pre-cooked baked bacon (see last post), reduced fat cheddar and easy to make honey mustard slaw. (Bag of pre-shredded cabbage & carrots mixed with honey, mayo, mustard – try horseradish mustard for added flavor).

We used a soft Artisano bakery sausage roll. Cut in half & toasted with bacon grease.

©️EatNakedAtlanta, 2019

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