This zingy, tropical cake will keep for 3-4 days in an airtight container, and freezes well before it is iced and decorated.

Method:



• Heat oven to 180c.


• Grease and line a 2lb/1kg loaf tin.


• Beat together the butter and golden caster sugar in a stand mixer or with an electric hand beater for 5-6 minutes, until pale and thick.
• Beat in the egg yolks one at a time and then the lime zest.

• Wash the beaters and then beat the egg whites until you have stiff peaks. Fold in the almond flour, desiccated coconut and baking powder, followed by the egg whites, taking care not to knock the air out of the mixture.
• Gently pour the cake batter into the loaf pan and bake in the centre of the oven for approximately 70-90 minutes. The cake is cooked when a skewer comes out almost clean. Check after 50 minutes, as it may need covering with a piece of foil to stop it over browning. Once cooked, remove from the oven and allow it to cool in the tin.
• While the cake is cooking, make the candied limes: dissolve 60g sugar with 60g water in a pan over medium heat. Bring to a boil for a couple of minutes then turn down to a simmer.
• Add the thinly sliced lime and gently simmer for about 15 minutes. Remove carefully with a fork, place on baking parchment and dredge with enough caster sugar to coat them.
• When fully cooled, decorate the cake with glacé icing made with the icing sugar and enough lime juice to make a thick paste.
• While the icing is still wet, top with toasted coconut curls/ desiccated coconut and the candied lime slices.

Picture: Inbal Bar-Oz and Leyla Freedman

Louismann.co.uk