Lime and Coconut Cake
Ingredients
- 1 2/3 cups (260g) spelt flour
- 2 tsp baking powder
- Cup (100g) almond meal
- 1 cup desiccated coconut
- 50g pistachio kernels, toasted, ground
- 50g extra pistachios, roughly chopped, to serve
- 2 eggs
- 250g low-fat thick Greek-style yoghurt, plus extra, to serve
- 150ml olive oil
- Finely grated zest of 1/2 lemon
- Finely grated zest and juice of 1 lime
- 1 cup (350g) honey
- 2 tbs orange blossom water
Method
- Preheat the oven to 180°C. Grease a 23cm loose-bottomed round cake pan and line the base and side with baking paper.
- Combine the flour, baking powder, almond meal, ground pistachios and 1/4 tsp salt in a large bowl. Place the eggs, yoghurt, oil, lemon and lime zests, and 250g honey in a separate bowl and whisk to combine. Add egg mixture to the flour mixture, beating until well combined.
- Pour the batter into the prepared pan, then bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, for the syrup, place the remaining 100g honey and 150ml water in a saucepan and bring to a simmer over medium heat, stirring until combined. Simmer for 5-6 minutes until reduced by half and syrupy, then stir in the lime juice. Cook for a further 1 minute, then remove from the heat and stir in the orange blossom water. Set aside to cool slightly.
- Place the cake on a serving plate, then, using a thin skewer, pierce holes into the top of the cake. Pour over the syrup, then set aside to cool.
- Spread extra yoghurt over the top of cooled cake and sprinkle with extra chopped pistachios to serve. Serves 6-8.
Ingredients for Lime and Coconut Cake
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Special
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Special
Mulloon Creek Biodynamic Pasture Raised Extra Large Eggs x12 700g
Not available on click & collect.ea