Lime and Coconut Cake with Choc Ganache, Kiwi Berries & Blackberries by @ixta.belfrage

1h10

10 servings

🧈

180 g

Salted butter

🥚

4

Eggs

🍦

7.5 ml

Vanilla bean paste

🍬

110 g

Soft light brown sugar

🥥

100 g

Fine desiccated coconut

🌰

100 g

Ground almonds

🍋

2

Limes

🍋

19 ml

Lime juice

🫙

6 g

Baking powder

🪵

0.65 g

Ground cinnamon

🧂

3.5 g + 0.5 tsp

Fine sea salt

🍁

120 ml

Maple syrup

🥣

140 g

Greek-style yoghurt

🌱

90 g

Tahini

🍫

70 g

Cocoa powder

☕

13 ml

Hot coffee

🥝

120 g

Kiwi berries

🫐

Blackberries

  1. Preheat

    Preheat the oven to 160°C fan and line the 20 cm cake tin with crumpled parchment paper.

  2. Melt
    • salted butter

    Melt the salted butter in the small saucepan over medium heat until it foams and turns golden brown.

  3. Cool
    • salted butter

    Cool the browned butter until still liquid but no longer hot.

  4. Zest
    • organic lime

    Zest the 2 organic limes and measure 1¼ tablespoons lime juice.

  5. Add
    • salted butter
    • large egg
    • vanilla bean paste

    Add the cooled browned butter and all batter ingredients to a large mixing bowl.

  6. Whisk

    Whisk the batter until smooth and fully combined.

  7. Pour

    Pour the batter into the lined cake tin and level the surface.

  8. Bake

    Bake the cake for 20 minutes at 160°C fan and rotate the tin.

  9. Bake

    Bake for a further 20 minutes until set, then remove the cake from the oven.

  10. Cool

    Cool the cake completely on a cooling rack.

  11. Add
    • maple syrup
    • Greek-style yoghurt
    • tahini

    Add maple syrup, Greek-style yoghurt, tahini, cocoa powder, hot coffee, fine sea salt and vanilla bean paste to the second large mixing bowl.

  12. Whisk
    • Cocoa powder

    Whisk slowly until the cocoa is incorporated, then whisk vigorously until the ganache is smooth and whipped.

  13. Refrigerate

    Refrigerate the ganache for 30 minutes until thick enough to pipe.

  14. Transfer

    Transfer the chilled ganache to a piping bag and pipe it over the cooled cake.

  15. Top
    • kiwi berry

    Top the cake with kiwi berries and blackberries before serving.

Lime and Coconut Cake with Choc Ganache, Kiwi Berries & Blackberries by @ixta.belfrage

1h10

10 servings

🧈

180 g

Salted butter

🥚

4

Eggs

🍦

7.5 ml

Vanilla bean paste

🍬

110 g

Soft light brown sugar

🥥

100 g

Fine desiccated coconut

🌰

100 g

Ground almonds

🍋

2

Limes

🍋

19 ml

Lime juice

🫙

6 g

Baking powder

🪵

0.65 g

Ground cinnamon

🧂

3.5 g + 0.5 tsp

Fine sea salt

🍁

120 ml

Maple syrup

🥣

140 g

Greek-style yoghurt

🌱

90 g

Tahini

🍫

70 g

Cocoa powder

☕

13 ml

Hot coffee

🥝

120 g

Kiwi berries

🫐

Blackberries

Preparation Steps

  1. Step 1/15

    Preheat the oven to 160°C fan and line the 20 cm cake tin with crumpled parchment paper.

    🍰20 cm cake tin
    📜parchment paper

  2. Step 2/15

    Melt the salted butter in the small saucepan over medium heat until it foams and turns golden brown.

    🧈salted butter
    🍲small saucepan

  3. Step 3/15

    Cool the browned butter until still liquid but no longer hot.

    🧈salted butter
    🍲small saucepan

  4. Step 4/15

    Zest the 2 organic limes and measure 1¼ tablespoons lime juice.

    🍋organic lime
    🍋lime juice
    🍋zester
    🥄measuring spoons

  5. Step 5/15

    Add the cooled browned butter and all batter ingredients to a large mixing bowl.

    🧈salted butter
    🥚large egg
    🍦vanilla bean paste
    🍬soft light brown sugar
    🥥desiccated coconut
    🌰ground almonds
    🍋organic lime
    🍋lime juice
    🫙baking powder
    🪵ground cinnamon
    🧂fine sea salt
    🥣large mixing bowl

  6. Step 6/15

    Whisk the batter until smooth and fully combined.

    🥣large mixing bowl
    🥄whisk

  7. Step 7/15

    Pour the batter into the lined cake tin and level the surface.

    🥣large mixing bowl
    🍰20 cm cake tin

  8. Step 8/15

    Bake the cake for 20 minutes at 160°C fan and rotate the tin.

    🍰20 cm cake tin

  9. Step 9/15

    Bake for a further 20 minutes until set, then remove the cake from the oven.

    🍰20 cm cake tin

  10. Step 10/15

    Cool the cake completely on a cooling rack.

    ✨cooling rack
    🍰20 cm cake tin

  11. Step 11/15

    Add maple syrup, Greek-style yoghurt, tahini, cocoa powder, hot coffee, fine sea salt and vanilla bean paste to the second large mixing bowl.

    🍁maple syrup
    🥣Greek-style yoghurt
    🌱tahini
    🍫cocoa powder
    ☕hot coffee
    🧂fine sea salt
    🍦vanilla bean paste
    🥣large mixing bowl
    🥄measuring spoons

  12. Step 12/15

    Whisk slowly until the cocoa is incorporated, then whisk vigorously until the ganache is smooth and whipped.

    🥣large mixing bowl
    🥄whisk

  13. Step 13/15

    Refrigerate the ganache for 30 minutes until thick enough to pipe.

    🥣large mixing bowl

  14. Step 14/15

    Transfer the chilled ganache to a piping bag and pipe it over the cooled cake.

    🫙piping bag
    🍰20 cm cake tin

  15. Step 15/15

    Top the cake with kiwi berries and blackberries before serving.

    🥝kiwi berry
    🫐blackberry
    🍰20 cm cake tin

Composition

Ingredients

Types

Dairy, Flavoring, Sweeteners, Nuts and Seeds, Fruit, Leavening agents, Spices, Seasonings, Cocoa products, Beverages

Ingredients

Salted butter, Eggs, Vanilla bean paste, Soft light brown sugar, Fine desiccated coconut, Ground almonds, Limes, Lime juice, Baking powder, Ground cinnamon, Fine sea salt, Maple syrup, Greek-style yoghurt, Tahini, Cocoa powder, Hot coffee, Kiwi berries, Blackberries

Notes

Salted butter (melted and browned until golden and nutty-smelling, use 150g melted butter instead if not browning), Eggs (large), Vanilla bean paste (or 1/4 tsp ground vanilla, or ground vanilla, for the ganache), Soft light brown sugar (break up any lumps), Limes (organic, zested), Fine sea salt (or Himalayan salt, a little under 1/2 tsp, for the ganache), Maple syrup (for the ganache), Greek-style yoghurt (for the ganache), Tahini (smooth, runny, mix well before measuring, for the ganache), Cocoa powder (for the ganache), Hot coffee (or hot water, for the ganache), Kiwi berries (to top the cake, amount not given), Blackberries (to top the cake, amount not given)

Allergens

Milk, Tree nuts, Sesame

Dietetics

Dietary regimen

Vegetarian

Calories

535 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 42g, Fat: 37g, Fiber: 7g, Sugars: 30g, Saturated fat: 16g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 3.2mg, Potassium: 280mg, Magnesium: 75mg

Vitamins

Vitamin C: 12mg, Vitamin E: 3mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

20 cm cake tin, large mixing bowl, whisk, small saucepan, zester, measuring spoons, piping bag, parchment paper, cooling rack

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Weekend, Afternoon tea, Celebration, Dessert

Origin

Source

Platform

instagram

Original Creator

@ixta.belfrage

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Crumbly, Creamy, Whipped, Tender

Flavors

Citrusy, Coconutty, Chocolatey, Nutty, Sweet, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered in a cool room,Only before frosting or for short serving time), fridge : 3 days (Store in an airtight container,Keep topped cake refrigerated because it contains yoghurt), freezer : 60 days (Freeze unfrosted cake slices in an airtight container,Add fresh fruit after thawing)