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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.