A great cake to serve as a dessert or a special occasion tea
Serves 8-10
line a 20cm cake tin with non-stick paper Set the oven 180c Gas 4
150g butter, room temperature
150g caster sugar
150g self raising flour
50g ground almonds
2 eggs, beaten
rind of 1 lemon
100ml coconut cream
Topping
150g icing sugar
1 tablespoon lemon juice
60ml coconut cream
1 tablespoon crème fraiche
1 tablespoon candied citrus peel or desiccated coconut, toasted, optional
Mix the butter and sugar together till white and creamy, add half the flour and ground almonds, mix well, then add in the eggs, lemon rind, coconut cream, remaining flour and ground almonds. Spoon the mixture into the prepared tin and bake for 35 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin. Meanwhile make the topping, Sift the icing sugar into a bowl, mix in the lemon juice and coconut cream, then stir in the crème fraiche, keep the topping in the fridge until ready to use. when the cake is completely cold remove from the tin and spoon over the topping, decorate with citrus peel or toasted coconut.
Cook’s note, If coconut cream is not available you could use the sold part of full fat coconut milk , don’t stir just spoon off the top, you might need more then one can, depends on the fat content. The remaining liquid can be used in a curry or soups.
