Plum, Coconut and Lime Cake
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!