CookEat Recipe
Lime and Coconut Cardamom Cake
Lime flesh and fresh grated coconut are mixed into a cardamom yoghurt batter made with melted butter. The low, moist cake stays in its tin to settle and can be served warm.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the lime, remove white pith and seeds, and chop the flesh finely, keeping its juice. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Melt 150 g butter gently, cool to lukewarm and whisk with 120 g brown sugar. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 120 g natural yoghurt.
Step 4
Fold in 180 g lime, 180 g fresh grated coconut.
Step 5
Combine 1.5 tsp cardamom, 140 g all purpose flour. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 10 portions. Serve warm from the tin, or lift out only when the bake holds together.
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