This loaf is flavoured with lime zest, desiccated coconut, ground almonds and vanilla and drizzled and glazed with a simple lime syrup.
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Preheat the oven to 170˚C, gas mark 3. Lightly butter a 1kg loaf tin and line with parchment. Using an electric whisk, beat the butter and 225g sugar until light and creamy. Beat in the eggs one at a time. Add ½ the lime zest and the vanilla. Now beat in the flour, a pinch of salt, the desiccated coconut, ground almonds and milk to make a thick batter. Tip the batter into the tin and smooth the top. Bake for 1 hour-1 hour 10 minutes, until a skewer inserted in the middle comes out clean.
While the cake cooks, combine the remaining 65g sugar, lime zest and all the lime juice in a small bowl. Pierce the hot cake all over with a skewer and pour over the surface. Cool in the tin, then remove and scatter over the extra zest to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,795kJ/ 421kcals |
|---|---|
Fat | 24.2g |
Saturated Fat | 14.2g |
Carbohydrates | 44g |
Sugars | 31.2g |
Fibre | 1.7g |
Protein | 5.7g |
Salt | 0.3g |
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