With summer turning slowly into autumn, the verge grown limes are now plump and juicy.  A morning walk on the verge saw the harvesting of a bucket of beautiful spay free limes.  Our limes are juicy and fragrant and we love the ease and freshness of street to stove, so after the pick we made these delicate little cakes using the best organic ingredients we could find.

To get started you will need the following ingredients:

  • 160 g plain flour or gluten free flour - sifted.  Coconut flour works equally well but remember to reduce quantity to 1/4 or 40 g.
  • 3 tsp baking powder - sifted
  • 125 g caster sugar or 
  • 65 g unsalted butter - softened
  • 2 eggs
  • 1/2 cup coconut milk (125 mls)
  •  zest of 1 lime
  • 1 tbs lime juce
  • 65 g desiccated coconut.

Preheat the oven to 170 and line nine holes of a muffin tin with your favourite paper pans.

Place the flour, baking powder, sugar, butter and a pinch of salt in an electric mixer

 Beat on low speed for 5 minutes or until it resembles coarse breadcrumbs.

Add the eggs one at a time. Beat after each addition.

Add the coconut milk, lime zest and lime juice and beat until smooth.

Fold in the desiccated coconut.

Divide amongst the nine paper pans and bake for 20 - 25 minutes.  At this point a skewer should come out clean when poked into the middle of the cakes. 

They should like something like this.  Golden, light and ready to eat.   Allow to cool in the pan for about five minutes and then transfer to a wire rack.

Dust lightly with icing sugar and sprinkle on a little more zest.  Serve warm and fresh with a large dollop of coconut yoghurt.