Lime Coconut Almond Cake
For a change, here is a recipe which has nothing to do with the First World War. I have covered most of the war recipes now, and while there may be more to come, there also may not, that is up to what I am told to do by….. publishers who have shown an interest in the book I have written on social history and recipes from 1872-1929! I would say watch this space, but that ‘space’ in publishing is likely to be at least a year…. in the mean time, this cake is moist and yummy.
200g unsalted butter
150g golden caster sugar
200g SR flour
1/2 tsp baking powder
100g ground almonds
50mls lime juice
100mls coconut cream
zest of two limes
1. Whip up the butter and sugar until light and fluffy.
2. Beat in the eggs.
3. Add the remaining ingredients.
4. Butter and line a deep cake tin and bake in the oven at 170 degrees C for up to an hour. You may need to put foil on top to stop it burning on the top after about half an hour or so.
5. Once out of the oven, after ten minutes, remove from the tin. Delicous served warm with creme fraiche.