Yes Yes It’s valentines day, let the hoo haaa begin, but before you jump on the chocolate bandwagon, consider this as a easy, delicious alternative.
This cake made made it’s way to me via my good Australian buddy Jesika and it’s been on the top of the recipe pile for awhile now, but I never seem to have any macadamia nuts on hand in the pantry… so it’s been quietly waiting patiently for me to remember to get some. Unfortunately that never happened, but I do however have huge amounts of blanched almonds laying around and suddenly I could wait no longer to make this! One of these days I will get macadamia nuts and try again. You use whatever you have on hand.
Macadamia (or Almond) Coconut & Lime Cake
1 1/4 cup macadamia nuts (or blanched almonds)
1/3 c ap flour, 1/2 tsp baking powder, 1/8 tsp salt
6 eggs, separated
3/4 cup sugar
zest of 1 lime
1/2 cup unsweetened coconut
1 cup confectioner’s sugar
2 Tbsp lime juice
1 tsp lime zest
Toasted coconut for garnish.
Preheat oven to 350 F. Grease a 9 inch springform pan.
Place nuts, flour, baking powder and salt in food processor, pulse until nuts are finely ground. Beat egg yolks and sugar, with a whisk, until pale and creamy, fold in zest and coconut then nut mixture. The batter will be quite thick. In a clean bowl of a standing mixter, whisk egg whites until stiff (but not dry) and then fold lightly into batter. Pour into your prepared pan. Bake for 40 mins, until golden brown and a toothpick comes out clean. Let cake rest for 10 mins before unmolding.
Mix all the ingredients for lime icing and pour over cake. Garnish with toasted coconut.