- 370g ground almonds
- 110g coconut chunks, blended until they look like breadcrumbs
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp good quality sea salt
- 2 limes, zested
The same shape, but smaller than…
- oil spray, for the tins
- 3 eggs, plus 2 yolks
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 180ml maple syrup
The rising spring sap of a number of varieties of maple tree…
- 200g can pineapple chunks, drained and chopped
- 230g unsweetened apple purée (we used Biona)
- 140g golden sultanas, soaked for half an hour in warm bourbon and drained
- 125g carrots, peeled, finely grated and squeezed to minimise juice
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
For the icing
- Choose from one of the icing recipes in the method
Prepare three 20cm cake tins by spraying the sides with oil and lining the bottoms.
Gently mix all the dry and wet ingredients together in a large bowl.
Divide the batter between the three tins.
Bake at 170C/150C fan/gas 3 for 45 mins.
Let them cool completely in the tins, then carefully remove. Squeeze the juice of one whole lime over the cakes to give them a zingy lift, then sandwich everything together in three glorious tiers with icing.
Choose from two icings
Blend 250g cashew nuts you’ve soaked in hot water for a few hours, 240g coconut cream, 70g agave syrup, the juice and zest of two limes, and 1 tsp cinnamon. Blitz until smooth and lovely.
Lime cream-cheese icing
Beat together 300g cream cheese, 120g icing sugar, 75g softened butter and the juice and zest of 2 limes.