I’ve been on a bit of a ‘winging it’ kick recently, what with the muffins that nearly didn’t have any sugar in them and last week’s lovely lemony scones. But this recipe beats those two into a cocked hat!
I sound like I’m tooting my own horn, but I’m not: the idea for the flavour combination is mine, but the base cake recipe is an adaptation of a Chetna Makan recipe that I made a while ago. So well done to both of us!
The lime is present in the cake mix (the zest) and the drizzle (the juice), while there’s both dessicated coconut and coconut cream in the cake itself. The cardamom could have been overwhelming, but it’s not! The flavour of this cake is very much reminiscent of the barfi I made for Diwali last year, except with the tang of lime cutting through the sweetness.
The texture of the cake is excellent – incredibly light, airy and moist. I’m eating a piece of this cake as I type, and it’s still really fresh-tasting even 3 days after baking it! I took this cake into the office, where it got a great reception. I’m very thankful that I thought to save myself some pieces at home.
I don’t think think there’s much else that I can say except… make it now!
Coconut, cardamom and lime drizzle cake recipe
Adapted from this recipe.
Cuts into 15 pieces, or 12 big ones
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 eggs
- 175g self-raising flour
- Zest and juice of 2 limes
- 50g desiccated coconut, plus extra for decorating
- 50g sachet of coconut cream (I used Patak’s)
- 4 green cardamom pods
- 50g caster sugar (for the drizzle)
- Preheat the oven to gas mark 4/180°C. Grease a rectangular baking dish (mine was 11″ x 7″ x 1.5″) and line it with baking parchment.
- Put the sachet of coconut cream in a small bowl and pour hot water over it. This will soften the cream and make it easier to mix into the cake batter.
- Beat together the butter, sugar, eggs, flour and lime zest, using an electric whisk or stand mixer, until light.
- Release the seeds from the cardamom pods and grind in a mortar and pestle or by crushing the seeds with the back of a wooden spoon on a chopping board (I tend to find that spice grinders don’t work well with tiny quantities of cardamom seeds).
- Fold the cardamom, desiccated coconut and coconut cream into the flour mix.
- Spoon the mix into the prepared tin and bake for 30-35 minutes, until golden on top. A skewer inserted into the middle should come out clean.
- Make the drizzle by mixing the lime juice with the 50g of caster sugar.
- Poke holes into the cake using a skewer (don’t go all the way to the bottom, though!) and pour the drizzle all over the top, while the cake is still warm. The drizzle will sink into the holes and create a crunchy top when set.
- Sprinkle over some more dessicated coconut to decorate, if you like.
- Leave the cake to cool in the tin, then release it and cut into squares or rectangles.