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COCONUT AND LIME MACADAMIA CAKE

'bills open kitchen' by Bill Granger

200 g (7 oz) macadamia nuts
40 g (1/3 cup) self-raising flour
a pinch of salt
6 eggs, separated
165 g (3/4 cup) sugar
finely grated zest of 1 lime
45 g (1/2 cup) desiccated coconut
lime icing (below)


Preheat the oven to 180°C (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 23 cm (9 inch) greased or non-stick springform cake tin.
Bake for 40 minutes, or until the cake is lightly golden.

Remove from the oven and leave to sit for 10 minutes 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
125 g (1 cup) icing (confectioners') sugar, sifted
2 tablespoons lime juice
1 teaspoon finely grated lime zest

Combine all the ingredients in a bowl and mix until smooth and glossy.
 

 

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