Love to take credit for this, but it comes from a very good friend... thanks Meng! I think he got it from Bill Granger's "Open Kitchen". It's moist and tasty and oh so yummy!
Preheat oven to 180c
Place nuts, flour and salt ina food processor and process until nuts are ground.
Beat the eggs yolks and sugar until pale and creamy. Fold through zest and coconut. Fold through dry ingredients.
Beat egg whites until stiff peaks. Fold gently through the batter.
Spread into a buttered and lined springform cake tin - bake for 40mins until the cake is will spring at a touch, or a skwere comes out clean.
Remove from oven and allow to cool before icing.
To make icing, combine last 3 ingredients until smooth. Pour over cool cake and allow to run until smooth surface.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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