Flourless Lime and Coconut Cake
3 Tahitian limes, zested and juiced (about 100ml liquid)
1¼ cup caster sugar
1¼ cup ground almonds
1 cup desiccated coconut
1 tbsp baking powder
A pinch salt, for the syrup
¼ cup grated jaggery (or raw sugar)
¼ cup water
Zest of 1 lime
1. Preheat oven to 160C.
2. Beat the eggs and sugar on a high speed until smooth and creamy, and then add the lime juice and zest, salt and baking powder. Finally, stir in the almonds and coconut with a spoon.
3. Pour into a lined 20cm tin and bake for 55 minutes or until a skewer comes out clean.
4. Just before serving, place the syrup ingredients into a small pan and heat until dissolved nicely. Pour over the cake (can be warm or cold).