Granadilla & lime colada cake

This cake is light and delicate, so use a metal spoon or whisk attachment as opposed to a paddle beater when folding to keep the air in the cake and maintain its fluffy texture. INGREDIENTS 5 eggs, at room temperature 165 grams caster sugar 1 tsp. finely grated lime rind 150 grams plain flour 1 tsp. baking powder 125 grams unsalted butter, melted, cooled slightly GRANADILLA SYRUP 1 cup coconut milk 170 grams canned granadilla pulp 1⁄2 cup condensed milk cup dark rumCOCONUT TOPPING 1 tin coconut cream, unopened, unshaken, refrigerated for at least 2 hours 300 ml heavy cream 2 Tbsp. icing sugarTO SERVE 2 Tbsp. granadilla pulp 1⁄4 cup flaked coconut, lightly toasted 1 lime, zested METHOD PREHEAT oven to 180°C. Grease a 22 cm x 33 cm x 4 cm baking tin. Line the base and sides with baking paper, extending the paper 5 cm over each side. BEAT eggs, sugar and rind in a bowl with an electric mixer until pale and thick. SIFT flour and baking powder twice through a fine mesh sieve, in a separate bowl. Sift this a third time evenly on to the egg mixture and fold in until well combined. Fold … Continue reading Granadilla & lime colada cake