Escape to the Tropics with This Refreshing Cake
Are you tired of the same old chocolate or vanilla cake? Look no further! This tropical-inspired masterpiece is a breath of fresh air, transporting your taste buds to a sunny island getaway.
A Unique Blend of Flavors
The star of the show is the combination of macadamia nuts, lime zest, and desiccated coconut, which come together to create a truly unique flavor profile. The addition of self-rising flour and a pinch of salt adds depth and texture to the cake.
Easy to Make, Impressive to Serve
This cake is deceptively easy to prepare, requiring only 40 minutes of active time and a total of 1 hour and 30 minutes from start to finish. With its simple ingredients and straightforward instructions, it’s perfect for bakers of all skill levels.
Ingredients
- 7 ounces macadamia nuts
- 1/3 cup self-rising flour
- Pinch of salt
- 6 eggs, separated
- 3/4 cup sugar
- Finely grated zest of 1 lime
- 1/2 cup desiccated coconut (dried, grated unsweetened coconut)
Lime Icing
- 1 cup icing (powdered) sugar, sifted
- 2 tablespoons lime juice
- 1 teaspoon finely grated lime zest
Instructions
- Preheat your oven to 350°F.
- Process the nuts, flour, and salt in a food processor until the nuts are ground.
- Beat the egg yolks and sugar until pale and creamy, then fold in the zest and coconut.
- Whisk the egg whites until stiff peaks form, then fold lightly into the nut mixture.
- Spread the batter evenly into a 9-inch greased or non-stick springform cake tin.
- Bake for 40 minutes, or until lightly golden.
- Remove from the oven and let cool for 10 minutes before transferring to a serving plate.
- Spread the lime icing over the warm cake, allowing it to drizzle down the sides.
The Perfect Pairing
For a truly tropical experience, pair this cake with a glass of Château de Malle Sauternes from France. The wine’s tropical flavors and nutty undertones complement the cake perfectly, while its acidity cuts through the richness. A match made in heaven!
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