Almond, Coconut & Lime Cake

Posted on Jan 28, 2016 in Blog

A simple mid week treat. Bursting with flavour. Perfect with a cup of tea or as a dessert served with some whipped cream.

Almond, Coconut & Lime Cake

Almond, Coconut & Lime Cake

Here is what you need:-

Cake:
 200g caster sugar
finely grated zest of 2 limes
75g butter, softened

80ml olive oil

175g almond meal

50g unsweetened desiccated coconut
125g all purpose fl our
2 teaspoons baking powder
pinch of salt
4 medium eggs
½ teaspoon vanilla extract
3 rounded tablespoons sour cream

Syrup:
freshly squeezed juice of 2 limes
100ml water
2 ½ tablespoons honey
1 ½ tablespoons caster sugar

Preheat the oven to 180°C.  Butter a tall round 20cm cake pan, line the bottom with a circle of baking paper and butter it as well.

Place the sugar and lime zest in the bowl of an electric mixer and rub with your fingertips until sugar is fragrant. Set aside.
Melt the butter in a small saucepan over a low heat. Remove from the heat, stir in the olive oil and leave to cool slightly.
In a medium bowl, whisk together the almond meal, coconut, flour, baking powder and salt.
Using an electric mixer, whisk the eggs and sugar on medium-high speed until they are very thick and pale, tripled in volume and leave a ribbon trail when the whisk is lifted from the bowl. Beat in the vanilla.

Gently fold the almond mixture, then fold in the butter mixture and sour cream. Pour into the pan, smooth the top and bake on the middle shelf of the oven for 40-50 minutes or until risen and golden and a skewer inserted in the center comes out clean.

Syrup: in a small saucepan, bring the lime juice, water, honey and sugar to the boil. Continue to bubble steadily until reduced by half and syrupy.
Leave the cake to cool in the pan on a wire rack for five minutes. Using a wooden skewer, make holes all over the top of the cake, then slowly pour over the syrup, gradually, waiting for each portion to be absorbed by the cake before pouring more. Let cool completely in the pan.

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