Dayap cake

1 1/2 cups butter, softened

1 1/2 cups sugar
6 eggs
1/3 cup dayap juice
1 1/2 tablespoons dayap rind
3 cups all-purpose white flour
1 1/2 tablespoons baking powder

For the buttercream icing

200 grams unsalted butter,
cubed and softened
1/2 cup milk
1/4 cup dayap juice
2 teaspoons dayap rind
7 1/2 cups confectioners' sugar, sifted
food coloring and flavoring of your choice (optional)

Directions:
1 Preheat oven to 350ºF. Grease, flour, and line a 9x9-inch pan with greaseproof paper.
2 Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs one at a
time. Add dayap juice and rind.
3 In another bowl, combine flour with the baking powder. Mix well.
4 Gradually add flour mixture to the butter mixture on low speed, and mix until well-combined.
5 Pour batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted
comes out clean. Remove the cake from the oven and allow to cool completely before unmolding.
6 Make the buttercream icing: Cream the butter for about 2 minutes, on high in the bowl of an
electric mixer, using the paddle attachment.
7 Add milk, dayap juice and rind, and half of the sifted sugar. Beat on low and gradually increase
speed to medium-high. Beat until mixture is light and fluffy.
8 Add the remaining sugar and beat for another 3 to 5 minutes. The mixture should come out light
and fluffy, and be spreadable in consistency. (Add extra milk if mixture is too dry and extra
confectioners’ sugar if it's too wet.)
9 If you wish to color your icing and/or flavor it, add the color and/or flavoring a drop at a time.
10 Ice the cake. Decorate before serving.

Zest-grating tip: When grating the lime to get the rind, make sure to grate only the colored portion.
Avoid the bitter white portion underneath. For grating fruit rind, you can use a fine cheese grater, a
citrus zester, or a microplane.