Plum, Coconut and Lime Cake
Photography Becky Nunes.
Serves: 6
INGREDIENTS
6 plums, halved and pitted
50 grams desiccated coconut
finely grated zest and juice 2 limes
175 grams butter, very soft but not melted
175 grams self-raising flour
175 grams caster sugar
1 teaspoon baking powder
3 eggs
METHOD
Preheat oven to 180°C. Grease a 23 cm square cake tin and line the base with baking paper.
Put the coconut, lime zest and the juice in a large bowl and rub together with your fingertips to infuse the flavours.
Add all the remaining ingredients and beat gently until just combined. Take care not to over beat as it will result in a heavy cake.
Pour into the prepared tin and spread to an even layer. Arrange the plums, cut side down, over the top.
Bake 35-40 minutes or until the cake is risen and golden on top. Cool before removing from the tin. Dust with icing sugar and serve with softly whipped cream or custard. The cake will keep in an airtight container for 3-4 days.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.