Thursday, 6 October 2016

Lime & Coconut Drizzle Cake

My inspiration for this cake, came from a recipe out of The Guardian.   I was confused the cake was made with lime and lemon juice, so I just used limes.   I used coconut yogurt instead of soya yogurt, chickpea flour as the flour element and added maple syrup to the lime drizzle, so quite a few changes, but even so it was a winner.

100 g dairy free margarine
150 g caster sugar
100 g ground almonds
100 g polenta
50 g chickpea flour
1 tsp bicarbonate of soda
1 tsp baking powder
200 g coconut yogurt
3 limes
1 tbsp cornflour
25 g caster sugar
½ tbsp maple syrup

Makes 8-10 slices

Heat the oven to 180° and grease an 8" loose bottom cake tin.   In a mixing bowl, cream the margarine and caster sugar till light and fluffy.

Add the zest of one lime, almonds, polenta, chickpea flour, bicarbonate of soda, baking powder and yogurt to the bowl and combine thoroughly.

Juice two of the limes, put 2 tbsp juice into a cup and heat the rest in a pan.   Add the cornflour to the cup and stir to remove any lumps, then add to the pan, whisking as the mixture thickens to a paste.

Whisk the cornflour paste into the cake mixture, then pour into the tin and bake for 45-50 mins, until golden brown and a skewer comes out clean, when you pierce the cake with it, which I did numerous times for when you add the drizzle.

Remove the cake from the oven.   Juice the remaining lime into a cup, with the maple syrup and sugar (which will not dissolve completely).   Drizzle the sugary juice over the cake evenly and leave to cool.

The cake is awesome with ice-cream, cream or coconut yogurt or whatever you fancy, but its a winner of a recipe.

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