Recipe uploaded by

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat the oven to 160C/fan 140C/gas 3. Whisk the egg whites with a pinch of salt and the lime juice until foamy. Add the cream of tartar and continue to whisk until stiff but not dry. Gradually whisk in 90g caster sugar with the lime zest until it forms a thick and glossy meringue. Sieve the remaining caster sugar and the flours into a bowl and fold into the meringue in 3 batches to retain as much air as possible. Fold in the dessicated coconut. Spoon into six unoiled 10cm bundt tins and bake for 30 minutes, until firm and pale golden on top.
2. Turn the tins upside down on a wire rack (this creates steam to loosen the cakes) and leave for 10 minutes. Give each cake a very firm shake and a tap to release them then cool completely on the wire rack.
3. Scoop out the passion fruit pulp and push through a sieve to remove the seeds. Drizzle the juice over the finished cakes before serving.

Per serving

192 kcalories, protein 5.7g, carbohydrate 32.3g, fat 5.4 g, saturated fat 4.5g, fibre 1.8g, salt 0.67 g

http://www.bbcgoodfood.com/recipes/5148/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 7 egg whites
• zest of 1 lime , plus 2 tsp juice
• ¾ tsp cream of tartar (look in the baking section of supermarkets)
• 120g caster sugar
• 60g plain flour
• 15g cornflour
• 50g desiccated coconut
• 4 large passion fruit

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 6

Preperation and cooking times

Ready in 1 hour 30 minutes

Ingredients

• 7 egg whites
• zest of 1 lime , plus 2 tsp juice
• ¾ tsp cream of tartar (look in the baking section of supermarkets)
• 120g caster sugar
• 60g plain flour
• 15g cornflour
• 50g desiccated coconut
• 4 large passion fruit

Per serving

192 kcalories, protein 5.7g, carbohydrate 32.3g, fat 5.4 g, saturated fat 4.5g, fibre 1.8g, salt 0.67 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.