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Everyone seems to be in chocolates corner when it comes to dessert, but I’m all about the citrus. I love a bit of zingy zang tang in my tastebuds. I’m very partial to a Key Lime Pie, or even a Lemon Meringue, minus the meringue, because gross.
I’ve used coconut flour in this here loaf. It can be a tricky little guy to work with. He’s as thirsty as an instagram hoe looking for likes, so don’t worry about the high volume of liquid because it’s needed.
- 1 1/2 cups almond meal
- 1/3 cup coconut flour, sifted
- 1/4 cup desiccated coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs, room temperature
- 1/3 cup honey
- 1/4 cup coconut milk
- 1/4 cup coconut oil, melted
- Zest of 2 large limes (about 3 teaspoons)
- 1/2 cup lime juice
For the frosting…
- 1/2 cup cashews or macadamias, soaked overnight or several hours in water
- 1 tablespoon coconut oil, melted
- 2 tablespoons coconut milk
- 2 tablespoons honey
- 2 teaspoons lime juice
- Prep your nuts by soaking the night before.
- Preheat oven to 180 degrees celsius.
- Grease and line bottom and sides of a loaf tin.
- Prepare the cake batter in a bowl or food processor.
- Mix all dry ingredients together, then add all the wet ingredients and mix until well combined.
- Spoon mixture into prepared tin and bake for 50-60 minutes. Check at 50 minutes, but may need 5-10 minutes more depending on oven.
- If at 30 minutes, cake is browning too much on top, cover loosely with a piece of foil for remainder of baking time.
- Cool in tin, before removing to rack or icing it.
For the icing…
- Drain and rinse soaked nuts.
- Put nuts along with all other ingredients into a high speed blender.
- Blend until you achieve smooth consistency. You may need to scrape sides of blender a couple of times.
- Spread icing onto finished cake.
- Best stored in fridge.
- Don’t forget to zest your limes before juicing them, duh. Also room temperature limes will give you more juice than when they’re cold from the fridge.
- I like to double the icing recipe to save in the fridge for a yummy topping for weekend pancakes or waffles, or to top chia puds, granola or oats if you eat them.
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