COCONUT AND LIME MACADAMIA CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 7 ounces macadamia nuts
  • 1/3 cup self-rising flour
  • Pinch of salt
  • 6 eggs, separated
  • 3/4 cup sugar
  • Finely grated zest of 1 lime
  • 1/2 cup coconut (dried, grated unsweetened coconut)
  • For the lime icing:
  • 1 cup icing (powdered) sugar, sifted
  • 2 tablespoons lime juice
  • 1 teaspoon finely grated lime zest

Directions

  • Heat the oven to 350°F. Place the nuts, flour, and salt in the bowl of a food processor and process until the nuts are ground. Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is pale and creamy. Fold through the zest and coconut then the nut mixture. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold lightly through the nut batter.
  • Spread the batter evenly into a 9-inch greased or non-stick springform cake tin. Bake for 40 minutes, or until lightly golden.
  • Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cake out onto a serving plate. Combine all the ingredients for the lime icing in a bowl and mix until smooth and glossy. Spread the lime icing over the warm cake, allowing it to drizzle down the sides.

Notes

Categories: Dessert 

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