November 14, 2014
225g coconut oil
4 tbsp Bali Nutra Coconut Syrup
250g/9oz self-raising flour, sifted with a pinch of salt
grated zest and juice of 2 limes
25g/1oz ground almonds
100g/4oz each blueberries and raspberries
FOR THE SYRUP
8 tbsp lime juice (about 4 times)
grated zest of 1 lime
2 1/2 tbsp of Bali Nutra Coconut Syrup
Delicious, fruity and moist! A cake worthy for teatime everyday.
1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Line the base and sides of a 20cm/8in square cake tin and butter the paper
2. Cream the coconut oil and syrup together until light. Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling. Beat in the lime zest, then fold in the rest of the flour and almonds. Fold in about 3 tablespoons of lime juice, giving a good dropping consistency. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth, then scatter the remaining fruit on top. Bake for about 1 hour or until firm
3. Gently heat the lime juice, zest and Bali Nutra coconut syrup in a saucepan, without allowing it to bubble. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it.