Post by kickingfrog on Jan 27, 2011 14:40:03 GMT
Coconut & Lime Drizzle Cake
6 fl oz sunflower oil
6 oz caster sugar,
2 large eggs ,
Finely grated zest & juice 1 lime,
4 1/2 oz ground almonds,
1oz desiccated coconut, plus 1 tbsp,
3 oz polenta (cornmeal)
1/2 tsp baking powder (GF).
Syrup
3 oz caster sugar melted in juice of 2 limes with zest.
Line base of 8" spring release tin. Preheat oven to 180 C gas mark 4. Whisk oil, sugar, eggs & lime juice. Fold in almonds, 1 oz coconut, polenta and baking powder. Spoon mix into tin. Bake for 45 - 50 mins until a skewer inserted comes out clean. Make syrup. Loosen cake from tin. Skewer all over and drizzle syrup while cake is still warm. Sprinke with remaining coconut.
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(From Rhian, previous board)
6 fl oz sunflower oil
6 oz caster sugar,
2 large eggs ,
Finely grated zest & juice 1 lime,
4 1/2 oz ground almonds,
1oz desiccated coconut, plus 1 tbsp,
3 oz polenta (cornmeal)
1/2 tsp baking powder (GF).
Syrup
3 oz caster sugar melted in juice of 2 limes with zest.
Line base of 8" spring release tin. Preheat oven to 180 C gas mark 4. Whisk oil, sugar, eggs & lime juice. Fold in almonds, 1 oz coconut, polenta and baking powder. Spoon mix into tin. Bake for 45 - 50 mins until a skewer inserted comes out clean. Make syrup. Loosen cake from tin. Skewer all over and drizzle syrup while cake is still warm. Sprinke with remaining coconut.
.....................................
(From Rhian, previous board)