Coconut and lime drizzle cakeby Sally Curtis |
| Preperation time: 15 mins Cooking time: 50 mins Serves: 8 |
| Recipe Ingredients |
| 2 large eggs, at room temperature; 175g caster sugar; 175ml sunflower oil; finely grated zest and juice of 1 lime; 125g ground almonds; 25g desiccated coconut, plus 1 tbsp; 75g polenta; 1/2 tsp baking powder; FOR SYRUP 75g caster sugar; zest and juice of 2 limes. |
| Recipe Method |
| Preheat the oven to 180c/ gas4/ 350f. Line the
bottom of a 20cm springform cake tin and lightly grease the
sides. Put the eggs, caster sugar, oil, lime zest and juice in a large bowl and whisk. Fold in the ground almonds, 25g coconut, polenta and the baking powder. Spoon the mixture into the cake tin and bake for 50 minutes. Meanwhile make the syrup. Place the sugar and lime juice in a small pan and gently heat until the suagr dissolves. bring to the boil and boil for 1 minutes until syrupy, remove from the heat and add the lime zest. Run a knife around the cake tin to loosen. Skewer the cake all over and drizzle over the syrup while the cake is still warm. Sprinkle over the remaining coconut. Allow the cake to cool in the tin before serving. |
| More recipes: |
| Orange
syrup polenta cake Bramble pudding Cranberry and orange sorbet Carrot and orange muffins Autumn apple sponge cake |
 |