Spiced Macadamia Nut Cake With Coconut Lime Glaze Recipe
Ingredients
| Cake flour | 1 Cup (16 tbs) | |
| Baking soda | 1/4 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Tumeric | 1/4 Teaspoon | |
| Cardamon | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| 1/2 cup unsalted butter, room temperature | ||
| Sugar | 1 Cup (16 tbs) | |
| 2 large eggs, separated, room temperature | ||
| 1/4 cup bananna puree | ||
| Coconut extract | 1/2 Teaspoon | |
| 1/4 cup Light Coconut Milk canned coconut milk or plain milk | ||
| 1/4 cup coarsely chopped macadamia, cashew or Brazil nuts | ||
| Cream of tartar | 1/16 Teaspoon | |
| Lime juice | 1 Tablespoon (Coconut-Lime Glaze:) | |
| 1 tablespoon Light Coconut Milk canned coconut milk or plain milk | ||
| Powdered sugar | 1/4 Cup (16 tbs) (Coconut-Lime Glaze:) | |
| 1-1/2 teaspoons freshly grated lime peel | ||
Directions
Preheat oven to 325F (165C).
Grease a 9" x 5" loaf pan.
In a small bowl, sift flour with baking soda, baking powder, salt and spices.
In a medium-size bowl, cream butter.
Reserve 1 tablespoon of sugar.
Gradually beat remaining sugar into butter until creamy.
Beat in egg yolks.
By hand, blend in banana puree and coconut extract.
Add 1/2 of flour mixture and 2 tablespoons of Light Coconut Milk; stir until flour disappears.
Stir in remaining flour mixture, coconut milk and nuts.
With an electric mixer, whip egg whites on low speed 1 minute; gradually increase speed to medium-high.
When egg whites are foamy, sprinkle with reserved sugar and cream of tartar.
Continue beating until stiff and glossy but not dry.
With a large spatula, fold 1/3 of egg whites into batter.
Give bowl a quarter turn each folding motion.
Fold in remaining egg whites until blended.
Pour batter into greased pan.
Bake about 35 minutes or until a wooden pick inserted in center comes out clean.
Prepare Coconut-Lime Glaze.
With a bamboo skewer or wooden pick, poke small holes over top of cake.
Pour on glaze while hot.
Cool completely before slicing.
Lime Glaze: In a small bowl, combine all ingredients.
Grease a 9" x 5" loaf pan.
In a small bowl, sift flour with baking soda, baking powder, salt and spices.
In a medium-size bowl, cream butter.
Reserve 1 tablespoon of sugar.
Gradually beat remaining sugar into butter until creamy.
Beat in egg yolks.
By hand, blend in banana puree and coconut extract.
Add 1/2 of flour mixture and 2 tablespoons of Light Coconut Milk; stir until flour disappears.
Stir in remaining flour mixture, coconut milk and nuts.
With an electric mixer, whip egg whites on low speed 1 minute; gradually increase speed to medium-high.
When egg whites are foamy, sprinkle with reserved sugar and cream of tartar.
Continue beating until stiff and glossy but not dry.
With a large spatula, fold 1/3 of egg whites into batter.
Give bowl a quarter turn each folding motion.
Fold in remaining egg whites until blended.
Pour batter into greased pan.
Bake about 35 minutes or until a wooden pick inserted in center comes out clean.
Prepare Coconut-Lime Glaze.
With a bamboo skewer or wooden pick, poke small holes over top of cake.
Pour on glaze while hot.
Cool completely before slicing.
Lime Glaze: In a small bowl, combine all ingredients.
Chef
