Ingredients
Cooking oil spray, to grease
2 limes
1 1⁄4 cups caster sugar
6 free-range eggs
300g almond meal
1 tsp baking powder
1⁄4 cup mint leaves, very finely chopped, plus extra, to garnish
2 Tbsp Malibu or other coconut-flavoured white rum
300ml thickened cream
2 Tbsp icing sugar mixture
1 tsp coconut essence
2 mangoes, cut into thin strips
1 Tbsp coconut chips, toasted
Method
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Preheat oven to 160°C. Spray a 20cm springform cake tin with cooking oil then line with baking paper.
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Finely zest limes into the bowl of a food processor. Using a small knife, peel limes. Discard peel. Cut flesh into quarters and add to bowl. Process until smooth. Add sugar and eggs and process until well combined. Transfer mixture to a large bowl and stir in almond meal, baking powder and finely chopped mint.
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Pour batter into prepared tin and smooth surface. Bake for 50 minutes or until cooked when tested with a skewer.
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Remove cake from oven, drizzle with Malibu and allow to cool completely in tin.
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Put cream, icing sugar and coconut essence in a large bowl and beat, using an electric hand mixer, until soft peaks form. Remove cake from tin and transfer to serving plate. Spoon 1⁄2 of the cream mixture on cake. Top with mango slithers and garnish with extra mint leaves. Serve with coconut chips and remaining cream on the side.
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