Due to the delay of last months results of Sugar High Friday,i just assumed the next one was delayed.The truth really is that i neglected to check the SHF section of The Domestic Goddess.I only saw it 2 days ago and luckily this month's even was extended by this month's host,AlpineBerry,and she's chosen Tropical Paradise as the theme.
It's not one of the most practical themes for someone in the southern hemisphere where it's winter,all of the tropical fruits are out of season and we've been having more rich foods.When i think of tropical i think of something much lighter especially since you don't have those extra layers to cover in.
At first i thought of limes,they're something i can still find this time of year and they instantly make me think of summer,sipping caprioskas.And since i didn't have much time to think of what to make,i quickly went through some cookbooks and decided on this cake by Bill Granger,i forgot to buy macadamias so just used almonds instead.
Coconut and lime macadamia cake
200g (7 oz) macadamia nuts
40g (1/3 cup) self raising flour
a pinch of salt
6 eggs,separated
165g (3/4 cup) sugar
finely grated zest of 1 lime
45g (1/2 cup) dessicated coconut
lime icing(recipe follows)
Preheat over to 200 deg C or 350 deg F. Place the nuts,flour and salt in 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 23cm (9 inch) greased or non stick springform cake tin. Bake for 40 minuted or until the cake is lightly
golden.
Remove from the oven and leave to sit for 10mins in the tin. Turn the cake out onto a serving plate.Spread the lime icing over the warm cake,allowing it to drizzle down the sides.
Lime icing
125g (1 cup) icing(confectioners) sugar,sifted
2 Tbs lime juice
1 tsp finely grated lime zest
Combine all ingredients in a bowl and mix until smooth and glossy.
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4 comments:
Thanks for sharing your tropical cake!
It's hard to think tropical when it's cold. I didn't make it to SHF this time round. Coconut & macadamia is a great combo and Bill's recipe's have never let me down.
Macadamia is one of my top favorite nuts and lime is a huge passion of mine - this cake is perfection!
This cake probably needed a bit more lime zest.
It makes me think of tropical but can still be eaten in winter and it's very light.
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