CookEat Recipe
Lime and Coconut Honey Mini Cakes
Fresh grated coconut, lime flesh and almonds are baked in honey-sweetened squares. Melted butter is cooled before the eggs are beaten in, creating a rich mixture for compact dessert bites.
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. Use shelled almonds and chop finely.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Melt 150 g butter gently, cool to lukewarm and whisk with 60 g caster sugar. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 2 tbsp honey.
Step 4
Fold in 180 g lime, 120 g fresh grated coconut, 90 g almonds.
Step 5
Combine 100 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 25-35 minutes, swapping the two trays after 15 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
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 8 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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