- Details
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Parent Category: Recipes
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)
For the lime icing:
1 cup icing (powdered) sugar, sifted
2 tablespoons lime juice
1 teaspoon finely grated lime zest
Instructions
Heat the oven to 350°F. Place the nuts, flour, and salt in the bowl of
a food processor and process until the nuts are ground. Place the egg
yolks and sugar in a bowl and beat for 3 minutes, or until the mixture
is pale and creamy. Fold through the zest and coconut then the nut
mixture. Place the egg whites in a clean, dry stainless steel bowl and
whisk until stiff peaks form. Using a large metal spoon, fold lightly
through the nut batter.
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 leave to sit for 10 minutes in the tin. Turn
the cake out onto a serving plate. Spread the lime icing over the warm
cake, allowing it to drizzle down the sides.
For the lime icing:
Combine all the ingredients in a bowl and mix until smooth and glossy.
