Plum, Coconut and Lime Cake
Photography Becky Nunes.
Serves: 6
INGREDIENTS
6 plums, halved and pitted
50 grams desiccated coconut
finely grated zest and juice 2 limes
175 grams butter, very soft but not melted
175 grams self-raising flour
175 grams caster sugar
1 teaspoon baking powder
3 eggs
METHOD
Preheat oven to 180°C. Grease a 23 cm square cake tin and line the base with baking paper.
Put the coconut, lime zest and the juice in a large bowl and rub together with your fingertips to infuse the flavours.
Add all the remaining ingredients and beat gently until just combined. Take care not to over beat as it will result in a heavy cake.
Pour into the prepared tin and spread to an even layer. Arrange the plums, cut side down, over the top.
Bake 35-40 minutes or until the cake is risen and golden on top. Cool before removing from the tin. Dust with icing sugar and serve with softly whipped cream or custard. The cake will keep in an airtight container for 3-4 days.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.