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Macadamia nut and coconut sponge cake with lime cream cheese topping
Serves 9
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the cake170g/6oz self-raising flour170g/6oz caster sugarsalt2 tbsp grated creamed coconut5 tbsp melted soya fat, plus extra for greasing225ml/8fl oz cold water85g/3oz macadamia nuts, cut in halfFor the topping200g/7¼oz icing sugar100g/3½oz soya cream cheese (available in health food shops)1 lime, grated zest and juice onlyTo serveicing sugar, to duststrawberries
Method
1. Pre-heat the oven to 180C/350F/Gas 4.2. Grease and flour a 20cm/8in square cake tin with a little of the soya fat.3. Sift the flour, sugar and a pinch of salt into a large bowl and stir to combine. Add the grated coconut and mix thoroughly.4. Pour the melted soya fat and cold water into the mixture, and carefully fold it into the mixture until it is all combined.5. Gently fold in the macadamia nuts. Pour the mixture into the prepared tin.6. Bake for about 25 minutes, or until golden brown. 7. Allow the cake to cool for five minutes before turning out. Leave to cool on a wire rack.8. Meanwhile, for the topping, beat the icing sugar with the soya cream cheese, and add the lime zest and juice. Beat until it' s smooth.9. When the cake is completley cold spread the topping on top. Refrigerate for at least an hour, preferably overnight.10. Cut into nine squares and serve with fresh strawberries and a dusting of icing sugar.
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