Ingredients

• 200g/7oz macadamia nuts
• 40g/1½oz self-raising flour
• pinch of salt
• 6 eggs
• separated
• 165g/5¾oz sugar
• 1 lime
• zest only
• finely grated
• 45g/1½oz desiccated coconut
• 125g/4½oz icing (confectioners') sugar
• sifted
• 2 tbsp lime juice
• 1 tsp lime zest
• finely grated

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the nuts
• flour and salt in the bowl of a food processor and process until the nuts are ground.
• Place the egg yolks and sugar in a separate bowl and beat for three minutes
• or until the mixture is pale and creamy. Fold through the zest and coconut
• then the nut mixture.
• Place the egg whites in a clean
• dry
• stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon
• fold lightly through the nut batter.
• Spread the batter evenly into a 23cm (9in) greased or non-stick springform cake tin. Bake for 40 minutes
• or until the cake is lightly golden.
• Meanwhile
• make the icing. Combine all the icing ingredients in a bowl and mix until smooth and glossy.
• Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cake out onto a serving plate. Spread the lime icing over the warm cake
• allowing it to drizzle down the sides.
• Serve.