Lime, coconut & almond cake

Instructions

• Preheat oven to 350F (180C). Lightly butter an 8-1/2- or 9-inch (22- or 23-cm) springform pan. Separate eggs, placing yolks in a large mixing bowl and whites in another large mixing bowl. Finely grate 3 tsp (15 mL) peel from lime and set aside. In a medium-size bowl, combine almonds, coconut, flour, 1 tsp (5 mL) grated lime peel, baking powder and salt. Stir with a fork to evenly mix.

• Using an electric mixer on medium speed, gradually beat granulated sugar and then vanilla into egg yolks. Then beat on high, scraping down side of bowl occasionally, until mixture is almost doubled in volume, about 3 minutes. Using a spatula, gently fold in almond mixture.

• Immediately wash beaters well, then dry. Beat egg whites on high speed until stiff peaks form when beaters are lifted. Stir one-third of whites into egg-yolk batter just until evenly mixed. Then turn remaining whites overtop. Using a spatula, gently fold together just until no streaks remain. Do not overmix.

• Immediately turn into prepared pan. Smooth top. Bake in centre of 350F (180C) oven until a skewer or cake tester inserted into centre of cake comes out clean, 45 to 50 minutes.

• For icing, squeeze 2 tbsp (30 mL) juice from lime into a medium-size bowl. Stir in icing sugar, then remaining 2 tsp (10 mL) grated lime peel. When cake is baked, place pan on a rack. Let stand 10 minutes, then run tip of a knife between cake and pan. When cooled, release hinge and remove outer ring. Place cake on a serving plate. Spoon and spread icing overtop, letting it drizzle down side. Cake will keep well, covered and refrigerated, up to 3 days. Best served at room temperature.