Cooking WITH LIMES

Limes have an incredible enticing aroma and flavour. Anywhere you can use a lemon you could use a lime, although lime is a stronger flavour so less is required. The incisive flavour of lime can be used to liven up drinks, cakes, guacamole, salsa, salad dressings, marinades and more. Bring some of the joy of lime to your cooking with our recipes like: papaya lime salad; oven-baked saffron chicken with lime; gluten-free coconut and lime cake; lime and avocado vegan tart; lime, coconut and ginger panna cotta; baked lime pork spring rolls; or sticky chilli lime prawns.

Gluten-Free Coconut & Lime Cake with White Chocolate Ganache

Recipe / Lisa Guy

This delicious gluten-free cake is packed with coconut goodness. Coconut flesh is an excellent source of dietary fibre and contains vitamins B, C and E, and minerals iron, calcium, magnesium and phosphorus. Coconut oil is rich in beneficial medium-chain triglycerides (MCT) which help boost metabolism to increase fat burning, as well as being a great source of energy for the body and brain.

Serves: 8

1 cup fine desiccated coconut

1 cup gluten-free flour

¾ cup almond meal

1 tsp baking powder

¼ tsp baking soda

1 organic egg

¾ cup coconut milk

1⁄3 cup + 1 tbsp coconut oil, soft

1⁄3 cup + 1 tbsp maple syrup or raw honey Zest & juice 1 lime

1 tsp vanilla extract

White Ganache

150g chocolate

¼ cup coconut cream

Garnish

Lime slices Coconut flakes

Edible flowers

Chopped nuts

1. Preheat oven to 180°C and line a medium cake tin with baking paper.

2. Combine the coconut, gluten-free flour, almond meal, baking powder and baking soda in a mixing bowl.

3. In another bowl whisk the egg, coconut milk, coconut oil, maple syrup, lime juice and zest and vanilla together.

4. Pour the wet ingredients into the dry and gently combine. Don’t over-mix or the cake will be too dense.

5. Pour the mixture into the cake tin and put in the oven for 50 mins, until a skewer comes out clean.