Lime, Coconut, and Polenta Cake

This cake is gluten-free, but my daughter is allergic to nuts so I replaced the ground almonds with high-grade flour. I will make it again soon using ground almonds. You could easily replace the limes with lemons.

Ingredients

• 200 g softened butter
• 200 g sugar
• 120 g fine polenta
• 80 g desiccated coconut
• 100 g ground almonds (or flour)
• 1 ½ tsp baking powder
• 3 large eggs
• Zest of 2 limes

for the syrup

• Juice of 2 limes (about 1/4 cup)
• 80 g icing sugar

Method

1. Preheat the oven to 180 °C (160 °C fan-forced).
2. Line the base and sides of a 23 cm spring-form cake tin with baking paper and lightly it with non-stick spray.
3. Cream the butter and sugar until light and fluffy.
4. Add one egg and beat.
5. Mix together the polenta, coconut, ground almonds (or flour), and baking powder. Add some of this into the creamed mixture. (the mixture can easily curdle if you add all the eggs at once).
6. Add the second egg and then alternate dry ingredients and the third egg.
7. Add the lime zest and place the mixture into the prepared tin.
8. Bake in the oven for about 40 minutes.
9. Remove from the oven to a wire cooling rack, leaving it in its tin.
10. Make the syrup by boiling together the lime juice and icing sugar in a smallish saucepan until the icing sugar is dissolved.
11. Prick the top of the cake all over and pour the warm syrup over the cake.
12. Leave it to cool before taking it out of its tin.

Berry compote

Serve with muesli for breakfast or ice cream for dessert.

Ingredients

• 2 t honey
• 2 t vanilla
• 1 t mixed spice
• 1 orange, zest and juice
• 2 cups mixed berries (raspberries, blackberries, blueberries)

Method

1. Put the first four ingredients in a saucepan and let the honey melt. Stir well.
2. Add the berries and simmer for ten minutes until it thickens. It will thicken more on cooling.
3. Keep in the fridge.

Melopita (Greek Honey Cake)

Ingredients

• 2 large eggs
• 40 g sugar
• 2 T flour
• 100 g honey
• 2 T lemon juice
• 1 T brandy
• 500 g soft mizithra cheese or ricotta
• 1 T sugar and 1 teaspoon cinnamon for the topping

Method

1. Preheat oven to 180 °C. Butter and flour a 25 cm round dish.
2. Beat eggs and sugar until thick and creamy (three to four mins)
3. Mix in flour.
4. Add honey, lemon juice, and brandy.
5. Add ricotta. Beat well until it’s thick and creamy (two to three minutes).
6. Pour batter into prepared baking dish and bake until golden and just firm in the middle for about 30 minutes.
7. Sprinkle warm cake with sugar and cinnamon topping.

Poached Pears in Spiced Honey Syrup

Ingredients

• 1 T honey
• Juice and peel of one lemon
• 2 cups water
• 1/2 cup sugar
• 1 cinnamon stick
• 1 cardamom pod, smashed
• 1 t vanilla extract or 1 vanilla pod, split
• 4 pears, peeled and sliced into eighths
• Handful of raisins/craisins

Method

1. Combine the honey, lemon juice, sugar, spices, and water. Stir over low heat to dissolve.
2. Add pears and raisins/craisins and bring to a boil.
3. Reduce the heat and simmer for 15-20 minutes.

 

Coconut and Lime Icecream

From NZ House & Garden, February 2012.

Ingredients

• 300 ml cream
• 1/2 tin sweetened condensed milk
• 1 small tin (165 ml) coconut cream
• 2 T finely grated lime zest
• 2 T finely chopped crystallised ginger

Method

1. Place cream, condensed milk, and coconut cream in a large bowl and beta on medium for 8 to 10 mins until softly whipped but not stiff.
2. Stir in lime zest and ginger.
3. Pour in a freezer-proof container and freeze for at least six hours or overnight.

Makes

1.2 litres