Following on from my very delicious surprise birthday cake made by my daughter Emma to this recipe, I am moving this one to the tippy tip top of the blog so you can try it if you want to. It really is a wonderful cake, and great for anybody (like me) who has food intolerances, being gluten, nut and dairy free.
I am having visitors for lunch today so I decided that since I am rich in limes at the moment we will have an all things lime lunch, so we are having butter chicken, lime Dahl (recipe is in the side dishes category), steamed veg with roasted almonds, lime coconut syrup cake and cloudy lime fizzy drink (recipe will be in beverages shortly).
This is the first time I have made a syrup cake in a decade, and never before as a gluten and dairy free one, so it is a bit of an experiment. If it turns out well I will put the recipe up for you, if Jan and Chris make twin cat’s bum faces (possible, I used a LOT of lime), I won’t.
Oo, better go write down what I did before I forget!
So you will be thrilled to hear that the Lime Syrup Experiment Cake got three ticks and no cat’s bums from my visitors, which is a pretty high approval rating seeing how there was only two of them, what is that 150%? Thank you Jan and Chris, here is the recipe.
Lime Syrup Experiment Cake
6 eggs
1/2 cup caster sugar
1/2 cup coconut cream
Juice and zest of two limes
1/3 cup tapioca flour
1/3 cup coconut flour
2 1/2 teaspoons baking powder
2/3 cup desiccated coconut
Syrup
1 cup sugar
Juice and zest of three limes
1/2 cup coconut cream
Very important! Preheat oven to 175 degrees C fan forced or 185 if not fan forced. Line base and sides of springform cake tin with baking paper.
Place the eggs and caster sugar in the bowl of a stand mixer with whisk attachment or, if doing by hand and have a lumberjack handy, a large bowl with balloon whisk, beat until it forms a pale yellow foam, tip in the first lot of juice and zest and coconut cream, keep beating, combine the baking powder and two flours, tip them in, then add your desiccated coconut, now, straight into the spring form tin and straight into your preheated oven. Cook for about forty minutes until the top is goldish and quite firm to touch. Take out and immediately spoon over about half a cup of your syrup, let it soak in for five minutes, then some more syrup until the cake stops accepting any more, if you are not sure how much you need, and it can be tricky to tell, remove from cake tin and take a peep at the bottom of the cake, it should all be damp with syrup but not oozing. If you have any syrup left use it as a cordial with ice and sofa water, it is YUM!
For the syrup put all ingredients into a small pot over a low heat, stirring until all melted and combined. Pour onto the cake warm.
I must say, this cake surprised the hell out of me, as I said, I hadn’t made one in years and syrup cakes are usually very firm, very sweet and all together too much for me. This one was quite delicate, very fragrant, sweet but not tooth achingly so, and delicious. As a gluten free, dairy free, nut free cake it is lacking absolutely nothing, and my two lovely visitors yesterday ate it with relish, and neither of them have food intolerances. I think that is the greatest test of all.
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