Bill Granger’s: Coconut & Lime Macadamia Cake
I made 2 of these on Wednesday night do de-virginize mum’s new KitchenAid mixer!
Very light and fluffy, everyone in the office and at my aunty’s birthday party loved it! The icing has a nice tang that compliments the cake.
200g macadamia nuts
40g self-raising flour
a pinch of salt
6 eggs, separated
finely grated zest of 1 lime
45g desiccated coconut
lime icing (below)
Preheat the oven to 180°C.
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 23 cm greased or non-stick springform cake tin.
Bake for 40 minutes, or until the cake is lightly golden.
Remove from the oven and leave to sit for 10minutes 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.
125g icing sugar, sifted
2 tablespoons lime juice
1 teapsoon finely grated lime zest
Combine all the ingredients in a bowl and mix until smooth and glossy.
Is this cake light? I was thinking of icing it with fondant for a baby shower but need to know if its dense enough to handle the fondant.
Iron Chef Shellie
I remember it to be lightish.. but I did make it back in 2008, so you’ll forgive me if I don’t remember 100%!