Coconut & Lime Macadamia Cake
Ingerdients
Cake
7 oz macadamia nuts
1/3 cup self-rising flour
pinch salt
6 eggs, separated
3/4 cup sugar
zest 1 lime, finely grated
1/2 cup dried coconut
Icing
1 cup confectioners sugar, sifted
2 tbsp lime juice
1 tsp finely grated lime zest
Directions
Heat oven to 350° F
Place nuts, flour and salt in bowl of a food processor and process
until nuts are ground. Place egg yolks and sugar in a bowl and beat
3 minutes, or until mixture is pale and creamy. Fold zest and
coconut into egg mixture and do same with nut mixture. Place egg
whites in a clean, dry stainless steel bowl and whisk until stiff
peaks form. Using a large metal spoon, fold lightly into nut
batter. Spread batter evenly into a 9" greased or non-stick
springform cake tin. Bake 40 minutes, or until cake is lightly
golden. Remove from oven and let sit for 10 minutes in tin.
Icing
Combine all ingredients in a bowl and mix until smooth and glossy.
Assemble: Turn cake out onto a serving plate. Spread lime icing
over warm cake, allowing it to drizzle down sides. Garnish with
additional lime zest if desired.
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